Gastronomy in Tourism

Basit Öğe Kaydı
dc.contributor.authorSormaz, Umit
dc.contributor.authorAkmese, Halil
dc.contributor.authorGunes, Eda
dc.contributor.authorAras, Sercan
dc.date.accessioned2024-02-23T14:16:31Z
dc.date.available2024-02-23T14:16:31Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description3rd Global Conference on Business, Economics, Management and Tourism (BEMTUR) -- NOV 26-28, 2015 -- Rome, ITALYen_US
dc.description.abstractCulinary culture has been an area that has been ignored until recently. However, culinary culture is always the longest-surviving part of a culture and tradition. To put it in a different way, cuisines where many different identities of a society merge together and national feelings are felt most are a mirror of daily life styles, religious beliefs, habits, traditions and customs. Changes of eating style in societies and rising the value of eating socially have been one of the reasons for movements in tourism activities. Gastronomy tourism has become major and has become a rapidly growing component of the attractiveness of tourism destination in recent years. The marketing opportunities to gastronomy tourism are being developed by the countries given importance to that issue. Tourists' wishes to experience the local tastes in the destinations and accommodation facilities have prepared the ground for the development of gastronomy tourism. Tourism businesses that realized the importance to gastronomy tourism given by local and foreign tourists have featured the gastronomic factors in their facilities. Therefore, it is ensured that to take attention for gastronomy, tourism should be managed in coordination with all tourism-related foundations and civil society organizations and with the encouragement of relevant ministries. In addition, the promotional activities are required to be taken in measurable ways by gastronomic tourism developers. (C) 2016 The Authors. Published by Elsevier B.V.en_US
dc.identifier.doi10.1016/S2212-5671(16)30286-6
dc.identifier.endpage730en_US
dc.identifier.issn2212-5671
dc.identifier.startpage725en_US
dc.identifier.urihttps://doi.org/10.1016/S2212-5671(16)30286-6
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12699
dc.identifier.volume39en_US
dc.identifier.wosWOS:000387543400098en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartof3rd Global Conference On Business, Economics, Management And Tourismen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectNutritionen_US
dc.subjectGastronomyen_US
dc.subjectGastronomy Tourismen_US
dc.subjectFood-Beverage Industryen_US
dc.titleGastronomy in Tourismen_US
dc.typeConference Objecten_US

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