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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.


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