Gastronomy Tourism of Şanlıurfa Within the Scope of Sustainable Tourism
![](/public/ojsicons/gor.png)
![](/public/ojsicons/pdf.png)
DOI:
https://doi.org/10.5281/zenodo.8122451Keywords:
Gastronomy, Tourism, Şanlıurfa, Gastronomy museums, Culinary CultureAbstract
Tourism, which has an important share in the development of countries with the enormous momentum it has caught in the 21st century, never leaves its change and development. Similar to the tourism needs of the world, the understanding of tourism dominated by the sea and sand in our country has pushed itself towards alternative searches and thus; the interest in Gastronomy Tourism has started to increase due to this change. The ancient city of Urfa, which has both cultural and geographical importance in its region, witnesses the history with its gastronomic culture that it has preserved since the Ottoman Empire. This study, it is aimed to present the destinations that are prominent with culinary culture, what is happening in Şanlıurfa within the scope of the supply sources of the potential of gastronomic tourism within the scope of sustainable tourism, and the improvements and suggestions that can be made in developing this potential. As in many countries, in particular in Turkey's Sanliurfa local gastronomy and more comprehensive to meet the needs and expectations of foreign tourists should develop tourism activities. With the Gastronomy Festivals to be held, qualified tourism components will be provided to the region.
Downloads
References
Akkoyunlu, Z. (1989). Geleneksel Urfa evlerinin mimarı̂ özellikleri. Kültür Bakanlığı Yayınları.
Barrera, E., & Bringas, O. (2008). Las rutas alimentarias: una arquitectura turística basada en la identidad de los alimentos. Gastronomic Sciences, (3.basım, ss.1-11.). Universidad Técnica Particular de Loja.
Başaran, V., & Güldemir, O. (2016). Osmanlı Dönemi Türk Mutfak Kültürü. (Ed: Alev Dündar Arıkan), Türk Mutfak Kültürü. Anadolu Üniversitesi Yayınevi.
Baysal, A. (1993). Türk Yemek Kültüründe Değişmeler, Beslenme ve Sağlık Yönünden Değerlendirme. K. Toygar (Eds), Türk mutfak kültürü üzerine araştırmalar. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı Yayınevi.
Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. European Society for Rural Sociology, 38(1), ss.21-34.
Bourdieu, P. (1987). Distinction: A social critique of the judgement of taste. Harvard University Press.
Boyne, S., Hall, D. & Williams, F. (2003). Policy, Support and Promotion for Food-Related Tourism Initiatives: A Marketing Approach to Regional Development. Journal of Travel & Tourism Marketing 14(3-4), 131-154.
Bramwell, B. and Lane, B. (1993). Opening editorial of the Journal of Sustainable Tourism. Journal of Sustainable Tourism, 1(1),1–5.
Bulduk, S. (1993). Üniversite Öğrencilerinin Geleneksel Türk Tatlılarını Bilme Durumu Üzerine Bir Araştırma. Türk Mutfak Kültürü Üzerine Araştırmalar, Edt. Kâmil Toygar, ss.22-26, Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı Yayınları.
Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and Impediment. Annuals of Tourism research, 31(4), 755-778.
Echtner, C. M. (1995) Entrepreneurial Training in Developing Countries. Annals of Tourism Research, 22(5), 119-134.
Enteleca Research and Consultancy (2000). Tourists’ attitudes towards regional and local foods. Prepared for the Ministry of Agriculture, Fisheries and Food and the Countryside Agency by Enteleca Research and Consultancy.
Esir, H. A. (2006). Geleneksel Türk Mutfağı ve Lâmiî Çelebi'nin Ferhâd ile Şîrîn Mesnevîsinde Bahsettiği Yiyecek ve İçecekler. İlmi Araştırmalar,1(21),121-134
Everett, S. & Aitchison, C. (2008). The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England. Journalof Sustainable Tourism 16(2), 150-167.
Gillespie,C (2002) European Gastronomy into the 21st Century, Advanced Diploma in International Culinary Arts, Thames Valley University, London – UK.
Gürkan, O.T. (2001). Yöresel Türk Mutfağı. Yaylım Yayıncılık.
Gürsoy, D. (2004). Tarihin süzgecinde mutfak kültürümüz. Oğlak Yayıncılık.
Halıcı, N. (1982). Anadolu mutfağı. Türk Mutfağı Sempozyumu Bildiriler Kitabı, (105-111.)
Hall, C. M., Mitchell, R., & Sharples, E. (2003). Consuming places: The role of food, wine and tourism in regional development. In C. M. Hall, E. Sharples, R. Mitchell, B. Cambourne, & N. Macionis (Eds.), Food tourism around the world: Development, management and markets (pp. 25–99). Oxford: Butterworth-Heinemann.
Hall, C.M. & Sharples, L. (2003). The consumption of experiences or the experiences of consumption? An introduction to the tourism of taste. C. Michael Hall, Liz Sharples, Richard Mitchell, Niki Macionis and Brock Cambourne (Ed.) Food Tourism: Around the World: Development, Management and Markets. Chapter 1, p.1-24,Oxford: Butterworth-Heinemann.
Hamlacıbaşı, F.U., (2008). Yiyecek Turizmi ve Yiyecek Turizmi Acısından Bozcaada’nın Kaynakları. [Yüksek Lisans Tezi] Çanakkale Onsekiz Mart Üniversitesi Sosyal Bilimler Enstitüsü Turizm İşletmeciliği Anabilim Dalı.
Harrington, R. J. (2005). Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food. Journal of culinary science & technology, 4(2-3), 129-152.
Harrington, R. J. & Ottenbacher, M. C. (2010). Culinary tourism-A case study of the gastronomic capital. Journal of Culinary Science & Technology, 8(1), 14-32.
Hashimoto, A. & Telfer, D. J. (2006). Selling Canadian Culinary Tourism: Branding the Global and the Regional Product. Tourism Geographies, 8(1), 31-55.
Haydaroğlu, İ. (2003). Osmanlı saray mutfağından notlar. Tarih Araştırmaları Dergisi, 22(34), 1-10.
Henderson, J. C. (2009). Food tourism reviewed. British food journal, 111(4), 317-326.
Hjalager, A. M., & Richards, G. (2002). 13 Still undigested: research issues in tourism and gastronomy. Tourism and gastronomy, 400-422.
Horng, J. S., Liu, C. H., Chou, H. Y. & Tsai, C. Y. (2012). Understanding the Impact of Culinary Brand Equity and Destination Familiarity on Travel Intentions. Tourism Management 33(1), 815-824.
Ignatov, E. & Smith, S. (2006). Segmenting Canadian Culinary Tourists. Current Issues in Tourism, 9 (3), 235-255.
Jiang,Y. (2009) Evaluating eco-sustainability and its spatial variability in tourism areas: a case study in Lijiang County, China, International Journal of Sustainable Development & World Ecology (pages 117-126) , London – Newyork , Taylor & Francis Group.
Kalkstein-Silkes, C. A. (2007). Food and food related festivals in rural destination branding. Purdue University.
Keller, P., & Smeral, E. (1997). Increased International Competition: New Challenges for Tourism Policies in European Countries. World Tourism Organisation, Background Paper, 1-24.
Ketenci, N. (2010) Cointegration Analysis of Tourism Demand for Turkey. Applied Econometrics and International Development Vol. 10-1, Yeditepe University.
Kızıldemir, Ö., Öztürk, E., & Sarıışık, M. (2014). Türk mutfak kültürünün tarihsel gelişiminde yaşanan değişimler. AİBÜ Sosyal Bilimler Enstitüsü Dergisi, 14(3), 191-210.
Kivela, J. & Croots, J.C. (2005). Gastronomy Tourism: A Meaningful Travel Market Segment. Journal of Culinary Science & Technology, 4 (2/3), 39-55.
Lerner, M.& Haber, S. (2001). Performance Factors of Small Tourism Ventures: The Interface of Tourism Entrepreneurship and The Environment. Journal of Business Venturing, 16(1),77-100.
Mankan, E. (2012). Yabancı turistlerin Türk Mutfağına ilişkin görüşleri: Ege Bölgesi Örneği. [Yayınlanmamış Doktora Tezi], Ankara Üniversitesi, Ankara.
Misiura, S. (2006). Heritage marketing. Routledge.
Mitchell, R., & Hall, C. M. (2001). The influence of gender and region on the New Zealand winery visit. Tourism Recreation Research, 26(2), 63-75.
Mitchell, R. & Hall, C.M. (2006) Tourism Bussiness Frontiers, London – Newyork, Taylor & Francis Group.
Montanari, A. & Staniscia, B. (2009). Culinary Tourism as a Tool for Regional Re-Equilibrium. European Planning Studies, 17(10), 1463-1483.
Ong, L.L. (1997). Burgernomics: the economics of the Big Mac standard. Journal of International Money and Finance, 16(1), 865–878.
Ottenbacher, M. C., & Harrington, R. J. (2011). Is crowdsourcing useful for enhancing innovation and learning outcomes in culinary and hospitality education?. Journal of culinary science & technology, 9(4), 261-281.
Ögel, B. (1982). Türk mutfağının gelişmesi ve Türk tarihi gelenekleri. Türk mutfağı sempozyumu bildirileri, (s 16).
Poon, A. (1993). Tourism, technology and competitive strategies. CAB international.
Quan, S. & Wang, N. (2004). Towards A Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism. Tourism Management, 25(3), 297-305.
Rempel, J. M. (2009). Sustainability in Coastal Tourism: Pursuing The Causal Nexus. TILTAI, 3,75-105.
Richards, G. (2014, November). The role of gastronomy in tourism development. In Presentation to the Fourth International Congress on Noble Houses: A Heritage for the Future, Arcos de Valdevez to be held on (pp. 27-29).
Riley, M. (2005). Food and beverage management: A review of change. International Journal of Contemporary Hospitality Management, 17(1), 88-93.
Ritzer, G. (1993). The McDonaldization of society Pine Forge Press. Thousand Oaks CA.
Ritzer, G., & Liska, A. (1997). McDisneyization and post-tourism. Complementary perspectives on contemporary tourism, 1997, 96-112.
Rojek, C., & Urry, J. (Eds.). (1997). Touring cultures: Transformations of travel and theory. Psychology Press.
Samancı, Ö. (2016). Cumhuriyet döneminde Türk mutfak kültürü. AD Arıkan içinde, Türk Mutfak Kültürü, 86-105.
Sánchez-Cañizares, S.M. & López-Guzmán, T. (2012). Gastronomy as a Tourism Resource: Profile of the Culinary Tourist. Current Issues in Tourism 15 (3), 229-245.
Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. Tourism and gastronomy, 11(2), 51-70.
Seidl, A., Guiliano, F., & Pratt, L. (2007). Cruising for colones: cruise tourism economics in Costa Rica. Tourism Economics, 13(1), 67-85.
Sempozyumu, T. M. & Dairesi, T. M. F. A. (1982). Türk Mutfağı Sempozyumu bildirileri: 31 Ekim-1 Kasım, 1981, Ankara.
Sezgin, Mete & Kalaman, Abdullah (2008). Turistik Destinasyon Çerçevesinde Sürdürülebilir Turizm Yönetimi ve Pazarlaması. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 19(1),429-437.
Silkes, C. A. (2012). Farmers' markets: A case for culinary tourism. Journal of Culinary Science & Technology, 10(4), 326-336.
Smith, S. & Costello, C. (2009). Segmenting Visitors to a Culinary Event: Motivations, Travel Behavior, and Expenditures. Journal of Hospitality Marketing & Management, 18(1), 44-67.
Smith, S., & Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis. Journal of Vacation Marketing, 15(2), 99-110.
Su, Y. (2015). Reflections on Local Specialties and Gastronomic Tourism. Chinese Studies, 4, 15-19.
Şahin, G. G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak “gastronomi turizmi”: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism & Gastronomy Studies, 3(2), 63-73.
Şahinalp, M.S. (2005). Şanlıurfa Şehrinin Kültürel Fonksiyonu, Marmara Coğrafya Dergisi, (11), 77-79.
Şanlıer, N., Cömert, M., & Durlu-Özkaya, F. (2008). Türk mutfağındaki geleneksel tatlı ve helvaları gençlerin tanıma durumu. Türkiye, 10, 1123-1127.
Thrane, C. (2000). Everyday life and cultural tourism in Scandinavia: Examining the spillover hypothesis. Loisir et Societe/Society and Leisure, 23(1), 217-234.
Tikkanem, I. (2007). Maslow´s hierarchy and food tourist in Finland: five cases. British Food Journal, 109(9), 721-734.
Toygar, K. (1982). Değişen Türk Mutfağı. Türk mutfağı sempozyumu bildirileri içinde (s. 154-170). Ankara: Ankara Ünv. Basım evi.
Toygar, K. (1993). Mutfak dostları Yurdaer Kalaycı’nın sevdası. K. Toygar (Eds), Türk mutfak kültürü üzerine araştırmalar. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı Yayınları, Ankara.
UNWTO (2013) Tourism Highlights. World Tourism Organisation. https://www.e-unwto.org/ doi/book/10.18111/9789284415427- E^rişim: 02.04.2023.
Welford, R. & Ytterhus, B. (2004). Sürdürülebilir kalkınma ve turizm destinasyon yönetimi: Lillehammer bölgesi vaka çalışması. Norveç, International Journal of Sustainable Development & World Ecology, 11(4), 410-422, DOI: 10.1080/13504500409469843
Yeşilyurt, H. & Arıca, R. (2018). Mutfak müzesi ziyaretçilerinin deneyimlerinin incelenmesi: Emine Göğüş Mutfak Müzesi örneği. Türk Turizm Araştırmaları Dergisi, 2(1), 60-70.
Yüncü, H. R. (2010). Sürdürülebilir Turizm Açısından Gastronomi Turizmi ve Perşembe Yaylası. Salim Şengel (Ed.) 10.Aybastı-Kabataş Kurultayı: Yerel Değerler ve Yayla Turizmi içinde (s.28-34), Detay Anatolia Akademik Yayıncılık, Ankara.
https://ekitap.ktb.gov.tr/TR-80695/turizm.html
https://sanliurfa.ktb.gov.tr/TR-65520/tarihce.html, Şanlıurfa İl Kültür Turizm Müdürlüğü,
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Premium e-Journal of Social Science (PEJOSS)
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.