The use of prehistoric foods for resilience in heritage tourism: a case of Catalhoyuk, Turkey

Basit Öğe Kaydı
dc.contributor.authorERDOGAN, Hasan Ali
dc.contributor.authorGUNDUZ, Ramazan
dc.contributor.authorSECIM, Yilmaz
dc.date.accessioned2024-02-23T14:32:13Z
dc.date.available2024-02-23T14:32:13Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractHeritage tourism has been cited as a progressively increasing popular tourism form globally. Archaeological heritage is among the most significant contributors to the trend. This multi-disciplinary study of archaeology, gastronomy, and tourism aims to revive past authentic culinary culture, asking: (1) can archaeological research contribute to reviving the authentic culinary culture of the prehistoric people? (2) which ancient form is preferred by today???s tourists: as it actually was about 10,000 years ago or it needs manipulation in favour of modern fashion? Two archaeologist authors researched and interpreted the materials excavated in ??atalh??y??k, a UNESCO Neolithic heritage site. Then, a gastronomist author re-evaluated the data to cook special dishes in line with the interpreted genuine culinary culture. The sensory analysis of the dishes was scientifically carried out by tourism experts at three different times. The results showed that foods of the past survive and the taste of prehistoric times coincides with that of today and that past culinary products are practically provided in archaeodestinations and enjoyed by masses. Moreover, it constitutes the groundwork for future empirical studies focusing on food-born increased site visitations. The study comprises both practical and theoretical implications in destination managing, servicing, and creating attractions in heritage areas.en_US
dc.identifier.doi10.1590/fst.104321
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85131192107en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1590/fst.104321
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15547
dc.identifier.volume42en_US
dc.identifier.wosWOS:000835556000002en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFoods For Tourism Planningen_US
dc.subjectArchaeo-Gastrnonomyen_US
dc.subjectFoods As Tourist Attractionen_US
dc.subjectFoods For Destination Managementen_US
dc.subjectArchaeological Foods For Resilienceen_US
dc.titleThe use of prehistoric foods for resilience in heritage tourism: a case of Catalhoyuk, Turkeyen_US
dc.typeArticleen_US

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