Kırsal turizm bakış açısıyla gastronomik öğelerin incelenmesi: Trabzon ili örneği
Abstract
Bu araştırma, Trabzon ilinin gastronomi turizmi potansiyelini, kırsal turizm ile destinasyon markalaşması arasındaki ilişkiyi ve turistlerin yöresel mutfak tercihlerini incelemeyi amaçlamaktadır. Araştırma kapsamında 390 yerli turiste anketler uygulanmış ve elde edilen veriler istatistiksel yöntemlerle analiz edilmiştir. Çalışmanın sonuçlarına göre, Trabzon ilinin zengin bir gastronomik mirasa sahip olduğu ortaya çıkmıştır. Ancak, bu mirasın yeterince tanıtılmadığı ve korunmadığı sonucuna varılmıştır. Kırsal turizm etkinliklerinin çeşitliliği ve kalitesinin artırılması gerektiği tespit edilmiştir. Ayrıca, turistlerin yöresel mutfak tercihleri ve memnuniyetleri arasında cinsiyet, yaş, eğitim düzeyi, kalış süresi gibi değişkenlerin etkili olduğu görülmüştür. Trabzon ilinin gastronomisi, destinasyon markalaşması açısından etkili olmakla birlikte, bu etkinin sınırlı olduğu sonucuna ulaşılmıştır. Yerel yemek kültürü ve gastronomik deneyimlerin, destinasyonun marka değerini artırmada önemli bir faktör olduğu belirlenmiştir. Bununla birlikte, gastronomik mirasın daha etkili bir şekilde pazarlanması ve markalaşması için stratejik tanıtım faaliyetlerinin planlanması gerekmektedir. Bu çalışma, Trabzon ilinin gastronomi turizmi gelişimi için önemli öneriler sunarak, akademik literatüre katkıda bulunmayı hedeflemektedir. Yöresel mutfak ürünlerinin çeşitlendirilmesi, nitelikli restoranların artırılması, gastronomi festivalleri ve etkinlikleri düzenlenmesi gibi öneriler, Trabzon ilinin gastronomi turizmini geliştirmek için değerli adımlar olarak öne çıkmaktadır. Anahtar Kelimeler: Gastronomi, Gastronomi Turizmi, Kırsal Turizm, Destinasyon Markalaşması, Yöresel Yemek Kültürü, Trabzon İli.
This study aims to examine the gastronomy tourism potential of Trabzon province, the relationship between rural tourism and destination branding, and the preferences of tourists for local cuisine. Within the scope of the research, questionnaires were applied to 390 domestic tourists and the obtained data were analyzed by statistical methods. According to the results of the study, it was revealed that Trabzon province has a rich gastronomic heritage. However, it was concluded that this heritage was not sufficiently promoted and protected. It was determined that the diversity and quality of rural tourism activities should be increased. In addition, it was observed that variables such as gender, age, education level, length of stay affected the preferences and satisfaction of tourists for local cuisine. The gastronomy of Trabzon province is effective in terms of destination branding, but this effect is limited. It was determined that local food culture and gastronomic experiences are an important factor in increasing the brand value of the destination. However, strategic promotion activities should be planned for more effective marketing and branding of gastronomic heritage. This study aims to contribute to the academic literature by offering important suggestions for the development of gastronomy tourism in Trabzon province. Suggestions such as diversifying local cuisine products, increasing qualified restaurants, organizing gastronomy festivals and events stand out as valuable steps to improve gastronomy tourism in Trabzon province. Keywords: Gastronomy, Gastronomy Tourism, Rural Tourism, Destination Branding, Local Food Culture, Trabzon Province.
This study aims to examine the gastronomy tourism potential of Trabzon province, the relationship between rural tourism and destination branding, and the preferences of tourists for local cuisine. Within the scope of the research, questionnaires were applied to 390 domestic tourists and the obtained data were analyzed by statistical methods. According to the results of the study, it was revealed that Trabzon province has a rich gastronomic heritage. However, it was concluded that this heritage was not sufficiently promoted and protected. It was determined that the diversity and quality of rural tourism activities should be increased. In addition, it was observed that variables such as gender, age, education level, length of stay affected the preferences and satisfaction of tourists for local cuisine. The gastronomy of Trabzon province is effective in terms of destination branding, but this effect is limited. It was determined that local food culture and gastronomic experiences are an important factor in increasing the brand value of the destination. However, strategic promotion activities should be planned for more effective marketing and branding of gastronomic heritage. This study aims to contribute to the academic literature by offering important suggestions for the development of gastronomy tourism in Trabzon province. Suggestions such as diversifying local cuisine products, increasing qualified restaurants, organizing gastronomy festivals and events stand out as valuable steps to improve gastronomy tourism in Trabzon province. Keywords: Gastronomy, Gastronomy Tourism, Rural Tourism, Destination Branding, Local Food Culture, Trabzon Province.
Description
Keywords
Gastronomi ve Mutfak Sanatları, Gastronomy and Culinary Arts