Desktop version

Home arrow Travel arrow Alternative Tourism in Turkey: Role, Potential Development and Sustainability

Source

Conclusion

The purpose of this chapter was to identify Turkey’s potential to develop gastronomic tourism, create a map of regional foods and drinks, and evaluate the significance of gastronomic tourism for Turkey. We found that although Turkish cuisine is characterized by great regional and local variety, gastronomy is not used as a promotion tool to market Turkey to tourists. We believe that, with the right advertising and marketing, Turkey could become an important destination for gastronomic tourism. Similarly, the country has the potential for the development of wine tourism, although, in this case, more work needs to be done to improve the quality of the wines and increase their visibility among international tourists.

References

Armesto Lopez, X. A., & Gomez Martin, B. (2006). Tourism and quality agro-food products: An opportunity for the Spanish countryside. Tijdschrift voor Economische en Sociale Geografie, 97(2), 166-177.

Bruwer, J., & Alant, K. (2009). The hedonic nature of wine tourism consumption: An experiential view. International Journal of Wine Business Research, 21(3), 235-257.

Bruwer, J., & Lesschaeve, I. (2012). Wine tourists’ destination region brand image perception and antecedents: Conceptualization of a winescape framework. Journal of Travel and Tourism Marketing, 29(7), 611-628.

Carmichael, B. (2005). Understanding the wine tourism experience for winery visitors in the Niagara Region, Ontario, Canada. Tourism Geographies, 7(2), 185-204.

Chaney, S., & Ryan, C. (2012). Analyzing the evolution of Singapore’s World Gourmet Summit: An example of gastronomic tourism. International Journal of Hospitality Management, 31, 309-318.

Charters, S., & Ali-Knight, J. (2002). Who is the wine tourist? Tourism Management, 23, 311-319.

Clemente-Ricolfe, J. S., Escriba-Perez, C., Rodriguez Barrio, J. E., & Buitrago-Vera, J. M. (2012). The potential wine tourist market: The case of Valencia (Spain). Journal of Wine Research, 23 (2), 185-202.

Cohen, E. (1972). Toward a sociology of international tourism. Social Research, 39, 163-182.

Cohen, E., & Avieli, N. (2004). Food and tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.

Colesnicova, T., & Iatisin, T. (2014). Analiza dezvoltarii turismului viti-vinicol in lume (the analysis of wine tourism development in the world). Revista Teoretico-Stiintifica (Theoretical and Scientific Journal), 2, 78-84.

Comert, M., & Ozkaya, F. D. (2014). Gastronomi turizminde turk mutfaginim onemi (The importance of Turkish cuisine in gastronomy tourism). Journal of Tourism and Gastronomy Studies, 2(2), 62-66.

Dagdeviren, M. (2010). Kebab kulturunde farkliliklar. Istanbul: Ciya Yayinlari.

Daily Sabah. (2015). Gastronomy tours gain popularity in Turkey. Daily Sabah with Anadolu Agency, August 17. http://www.dailysabah.com/food/2015/08/17/gastronomy-tours-gain- popularity-in-turkey.

Denizer, D., & Korkmaz, E. (2009). Wine tourism potential of the Aegean coast of Turkey: A regional approach. Paper presented at the international conference on tourism development and management, Kos Island, Greece, 11-14 September.

Du Rand, C., Heath, E., & Albers, N. (2003). The role of local and regional food in destination marketing: A South African situation perspective. Journal of Travel and Tourism Marketing, 14(3/4), 97-112.

Ergul, M., Johnson, C., Cetinkaya, A. S., & Robertson, J. B. (2011). An exploratory study linking Turkish regional food with cultural destinations. Academica Turistica, 4(2), 101 -109.

Erguven, M. H. (2015). Gastronomy and wine tourism as a variety of special interest tourism: Thracian Wine Route. Turkish Studies, 10(10), 449-464.

Finkel, A. (2012). Of Turkish wine and backward logic. The New York Times, November 15. http://latitude.blogs.nytimes.com/2012/11/15/of-turkish-wine-and-backward-logic/?_r=0.

Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. Hospitality Management, 26, 546-559.

Frochot, L. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14(3/4), 77-96.

Getz, D., & Brown, B. (2006). Critical success factors for wine tourism regions: A demand analysis. Tourism Management, 27, 146-158.

Gorken, O., & Ozturk, Y. (2014). Gastronomic reflections of Cittaslow movement on local cuisine: The case of Seferhisar (Izmir, Turkey). Turizam, 18(1), 11-21.

Guducu, H. (2015). Etsiz cig kofte cagindayiz. Kocaeli Gazetesi, August 19. http://www. kocaeligazetesi.com.tr/etsiz-cig-kofte-cagindayiz-643958h.htm.

Gumus, J. G., & Gumus, A. H. (2008). The wine sector in Turkey: Survey on 42 wineries. Bulgarian Journal of Agricultural Science, 14(6), 544-556.

Gyimothy, S., Rassing, C., & Wanhill, S. (2000). Marketing works: A study of the restaurants on Bronholm, Denmark. International Journal of Contemporary Hospitality Management, 12(6), 371-379.

Hall, C. M., & Macionis, N. (1998). Wine tourism in Australia and New Zealand. In R. W. Butler, C. M. Hall, & J. M. Jenkins (Eds.), Tourism and recreation in rural areas (pp. 197-224). Chichester: Wiley.

Hall, C. M., & Mitchell, R. (2000). Wine tourism in the Mediterranean: A tool for restructuring development. Thunderbird International Business Review, 42(4), 445-465.

Hall, C. M., & Mitchell, R. (2001). Wine and food tourism. In N. Douglas & R. Derrett (Eds.), Special interest tourism: Context and cases (pp. 307-329). Brisbane: Wiley.

Hall, C. M., & Mitchell, R. (2002). Tourism as a force for gastronomic globalization and localization. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 71-90). London: Routledge.

Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experiences of consumption? An introduction to the tourism of taste. In C. M. Hall, E. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 1-24). Oxford: Butterworth-Heinemann.

Hall, C. M., Sharples, L., Cambourne, B., & Macionis, N. (Eds.). (2000). Wine tourism around the world: The development, management and markets (1st ed.). Oxford: Butterworth-Heinemann.

Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326.

Henderson, J. C., Yun, O. S., Poon, P., & Biwei, X. (2012). Hawker centers as tourist attractions: The case of Singapore. International Journal of Hospitality Management, 31, 849-855.

Hjalager, A. M., & Richards, G. (Eds.). (2002). Tourism and gastronomy. London and New York: Routledge.

Huang, J., Huang, C. T., & Wu, S. (1996). National character and response to unsatisfactory hotel service. International Journal of Hospitality Management, 15(3), 229-243.

Hudelson, J. E. (2014). Eastern promises: The potential future for wine tourism in the Balkans.

American Journal of Tourism Management, 3(18), 34-50.

Ignatov, E. (2003). The Canadian culinary tourists: how well do we know them? Thesis presented to the University of Waterloo, Ontario, Canada.

Ivanova, L. (2012). The key role of Turkey for the development of wine tourism in the Balkans.

Economics and Management, 8(4). http://fe.swu.bg/wp-content/uploads/2014/02/09-4-2012.pdf. Iwan, K., & Iwan, B. (2014). Current trends in culinary tourism. Zeszty Naukowe. Turystyka I Rekreacija, 2(14), 45-62.

Long, L. M. (2004). Culinary tourism: A folklorist perspective on eating and otherness. In L.

M. Long (Ed.), Culinary tourism (pp. 226-244). Lexington: The University Press of Kentucky. Maddox, K. (2014). Traveling through Turkey’s southeastern gastronomic havens. The Daily Star (Lebanon), August 8. http://www.dailystar.com.lb/Life/Travel-and-Tourism/2014/Aug-08/ 266539-traveling-through-turkeys-southeastern-gastronomic-havens.ashx.

Mak, A. H. N., Lumbers, M., & Eves, A. (2012). Globalization and food consumption in tourism. Annals of Tourism Research, 39(1), 171-196.

Mitchell, R., Charters, S., & Albrecht, J. N. (2012). Cultural systems and the wine tourism product. Annals of Tourism Research, 39(1), 311-335.

Okumu§, B., Okumu§, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28, 253-261.

Oosterveer, P. (2006). Globalization and sustainable consumption of shrimp: Consumers and governance in the global space of flows. International Journal of Consumer Studies, 30(5), 465-476.

Parsons, S. (2012). Turkey’s most promising areas for wine tourism. Spaswinefood, December 25.

http://spaswinefood.blogspot.com.tr/2012/12/turkeys-most-promising-areas-for-wine.html. Pikkemaat, B., Peters, M., Boksberger, P., & Secco, M. (2009). The staging of experiences in wine tourism. Journal of Hospitality, Marketing and Management, 18(2-3), 237-253.

Plummer, R., Telfer, T., Hashimoto, A., & Summers, R. (2005). Beer tourism in Canada along the Waterloo-Wellington ale trail. Tourism Management, 26, 447-458.

Poitras, L., & Getz, D. (2006). Sustainable wine tourism: The host community perspective.

Journal of Sustainable Tourism, 14(5), 425-448.

Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experiences: An illustration from food experiences in tourism. Tourism Management, 25, 297-305. Remmington, M., & Yuksel, A. (1998). Tourist satisfaction and food service experience: Results and implications of an empirical investigation. Anatolia, 9(1), 37-57.

Richards, G. (2002). Gastronomy: an essential in tourism production and consumption. In A.

M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 3-20). London: Routledge. Ritzer, G. (1995). The McDonaldization of society. London: Sage.

Scarpato, R. (2002a). Gastronomy as a tourist product: The perspective of gastronomy studies. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 51-70). London: Routledge.

Scarpato, R. (2002b). Sustainable gastronomy as a tourism product. In A. M. Hjalager & G.

Richards (Eds.), Tourism and gastronomy (pp. 132-152). London: Routledge.

Sevil, G., & Yuncu, H. (2009). Wine producers’ perceptions of wine tourism. Tourism Review, 57 (4), 477-487.

Stewart, J. W., Bramble, L., & Ziraldo, D. (2008). Key challenges in wine and culinary tourism with practical recommendations. International Journal of Contemporary Hospitality Management, 20(3), 303-312.

Surenkok, A., Baggio, R., & Antonioli Corigliano, M. (2010). Gastronomy and tourism in Turkey: The role of ICTs. In U. Gretzel, R. Law, & M. Fuchs (Eds.), Information and communication technologies in tourism (Proceedings of the international conference in Lugano, Switzerland, February 10-12, pp. 567-578). Vienna: Springer.

Telfer, D. J., & Wall, G. (1996). Linkages between tourism and food production. Annals of Tourism Research, 23, 635-653.

Thach, L. (2007). Trends in wine tourism. Wine Business Monthly, August. www.winebusiness. com.

Tomlinson, J. (1991). Cultural imperialism: A critical introduction. Baltimore: Johns Hopkins University Press.

Var, T., Kaplan, M. D., & Yurt, O. (2006). Challenges and opportunities of developing wine tourism in a small community in Turkey. E-Review of Tourism Research, 4(1), 9-18.

Wargenau, A., & Che, D. (2006). Wine tourism development and marketing strategies in Southwest Michigan. International Journal of Wine Marketing, 18(1), 45-60.

Williams, P. (2001). The evolving images of wine tourism destinations. Tourism Recreation Research, 26(2), 3-10.

Williams, P. M., & Dossa, K. B. (2003). Non-resident wine tourist markets. Journal of Travel and Tourism Marketing, 14(3-4), 1-34.

Yuksel, A. (2001). Managing customer satisfaction and retention: A case of tourist destinations, Turkey. Journal of Vacation Marketing, 7(2), 153-168.

Yurtseven, H. R. (2011). Sustainable gastronomic tourism in Gokceada (Imbros): Local and authentic perspectives. International Journal of Humanities and Social Science, 1(18), 17-26.

Zappaterra, Y. (n.d.). Winemaking in Cappadocia: The ancient winemaking nation of Turkey popping its corks. http://www.timeout.com/travel/features/693/winemaking-in-cappadocia.

 
Source
Found a mistake? Please highlight the word and press Shift + Enter  
< Prev   CONTENTS   Next >