Av turizminin ekonomi ve gastronomi açısından değerlendirilmesi
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi Sosyal Bilimler Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gastronomi ve av turizmi iç içe iki turizm faaliyetidir. Araştırmada bu iki faaliyet
birbirinden ayrılmadan bir arada değerlendirilmiş, Türkiye turizmine ve ekonomisine önemli ve
yüksek miktarda gelir kazandırılabileceği gösterilmiştir. Türkiye’deki yerli turist avcılar,
ekonomi ve gastronomi açısından incelenmiş, gastronomi ve av turizmi kültürüne olan ilgi ve
tutumları, tercihleri ve görüşleri ortaya konulmuş, günümüzde kullanılan ve unutulmaya yüz
tutmuş av etleri pişirme yöntemleri ortaya çıkarılmıştır.
Bu araştırmada nitel araştırma yöntemlerinden fenomolojik yaklaşım kullanılmış, veri
edinme tekniği olarak gözlem ve görüşmelerden yararlanılmıştır. Literatür taraması ile ikincil
kaynaklarla da desteklenmiştir. Amaçlı örneklemle seçilmiş katılımcılardan elde edilen veriler
betimsel analiz yöntemiyle çözümlenmiştir.
Özgür zaman ve ekonomik yeterlilik gerektiren, beslenme ihtiyacını da karşılayan av
turizminin ekonomi ve gastronomi açısından değerlendirilmesi kapsamlı olarak yapılmıştır.
Ekonomi açısından, av turizmindeki harcama kalemleri belirlenmiş, bu kalemlerin ortalama ne
miktarda olduğu; gastronomi açısından, avlanan hayvanlarının av etlerinin nasıl ve nerede
pişirildiği, tüketildiği/yenildiği, kimlerle tüketildiği/yenildiği vb. olguları, tarihsel boyutu literatür
taramasıyla, günümüz boyutu ise gözlem ve görüşmelerden elde edilen bulgularla ortaya
çıkartılmıştır.
Araştırmanın gastronomi ve av turizmi ilgili alanlardaki araştırmalara kaynaklık
edeceği, politika yapıcılara yön vereceği, literatüre av eti, av turizmi ve avcılık konusunda katkısı
olacağı düşünülmektedir. Gastronomi ve av turizmi sektörüne yatırım yapacak olan girişimcilere
kaynaklık ve rehberlik yapacağı ön görülmektedir.
Gastronomy and hunting tourism are two intertwined tourism activities. In the research, these two activities were evaluated together without separating from each other, and it was shown that a significant and high amount of income could be brought to Turkey's tourism and economy. Domestic tourist hunters in Turkey were examined in terms of economy and gastronomy, their interests and attitudes, preferences and views on gastronomy and hunting tourism culture were revealed, and the methods of cooking game meats, which are used today and are about to be forgotten, were revealed. In this research, phenomenological approach, one of the qualitative research methods, was used, and observation and interviews were used as data acquisition techniques. It was also supported by secondary sources with a literature review. The data obtained from the participants selected with purposeful sampling were analyzed by descriptive analysis method. The evaluation of hunting tourism, which requires free time and economic competence, and meets the nutritional needs, has been made comprehensively in terms of economy and gastronomy. In terms of economy, expenditure items in hunting tourism were determined, the average amount of these items; In terms of gastronomy, how and where the game meat of the hunted animals is cooked, consumed / eaten, with whom it is consumed / eaten, etc. cases, the historical dimension was revealed by the literature review, and the current dimension was revealed by the findings obtained from observations and interviews. It is thought that the research will be a source for research in the fields of gastronomy and hunting tourism, will guide policy makers, and will contribute to the literature on game meat, hunting tourism and hunting. It is foreseen that it will provide a source and guidance to entrepreneurs who will invest in the gastronomy and hunting tourism sector.
Gastronomy and hunting tourism are two intertwined tourism activities. In the research, these two activities were evaluated together without separating from each other, and it was shown that a significant and high amount of income could be brought to Turkey's tourism and economy. Domestic tourist hunters in Turkey were examined in terms of economy and gastronomy, their interests and attitudes, preferences and views on gastronomy and hunting tourism culture were revealed, and the methods of cooking game meats, which are used today and are about to be forgotten, were revealed. In this research, phenomenological approach, one of the qualitative research methods, was used, and observation and interviews were used as data acquisition techniques. It was also supported by secondary sources with a literature review. The data obtained from the participants selected with purposeful sampling were analyzed by descriptive analysis method. The evaluation of hunting tourism, which requires free time and economic competence, and meets the nutritional needs, has been made comprehensively in terms of economy and gastronomy. In terms of economy, expenditure items in hunting tourism were determined, the average amount of these items; In terms of gastronomy, how and where the game meat of the hunted animals is cooked, consumed / eaten, with whom it is consumed / eaten, etc. cases, the historical dimension was revealed by the literature review, and the current dimension was revealed by the findings obtained from observations and interviews. It is thought that the research will be a source for research in the fields of gastronomy and hunting tourism, will guide policy makers, and will contribute to the literature on game meat, hunting tourism and hunting. It is foreseen that it will provide a source and guidance to entrepreneurs who will invest in the gastronomy and hunting tourism sector.
Açıklama
Doktora Tezi
Anahtar Kelimeler
Avcılık, Av Turizmi, Av ve Yaban Hayatı, Avcı, Avlak, Av Köşkü, Av Restoranı, Av Eti, Av Mutfağı, Hunting, Hunting Tourism, Game and Wildlife, Hunter, Hunting Feild, Hunting Lodge, Venison Restaurant, Game Meat, Hunting Cuisine
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Özer, O. (2022). Av turizminin ekonomi ve gastronomi açısından değerlendirilmesi. (Yayımlanmamış doktora tezi). Necmettin Erbakan Üniversitesi, Sosyal Bilimler Enstitüsü, Turizm İşletmeciliği Ana Bilim Dalı, Konya.
