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Evaluation of Gastronomy Tourism From Perspectives of Professional Tourist Guides

Year 2021, Volume: 5 Issue: 2, 135 - 154, 16.08.2021
https://doi.org/10.32958/gastoria.889956

Abstract

The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of professional tourist guides in Canakkale Regional Tourist Guides’ Chamber. In accordance with this purpose, phenomenological research type from qualitative research methods was utilized. Research participants are composed of 11 professional tourist guides actively working and registered in the Canakkale Regional Tourist Guides’ Chamber. Research data were acquired online through semi-structured interview forms. Content analysis was applied to them. As a result of the research, it is observed that gastronomic activities and resources belonging to gastronomy supply are inadequate despite its potential and demand for gastronomic products are not at high level in parallel with this result. In addition, the results demonstrate that education of tourist guides in gastronomy is insufficient yet they would like to have this education and specializing in gastronomy makes contribution to both themselves and the region.

References

  • Akay, B., & Özöğütçü, B. (2018). Turist Rehberlerinin Turlarda Gastronomiyi Kullanmaları Üzerine Bir Araştırma. A. Journal of Tourism and Gastronomy Studies, 6(3), 143-153.
  • Aksoy, M., & Sezgi, G. (2015). Gastronomi Turizmi ve Güneydoğu Anadolu Bölgesi Gastronomik Unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Alonso, A. D., & Liu, Y. (2011). The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’. International Journal of Hospitality Management, 30(4), 974-981.
  • Avcıkurt, C., Sarıoğlan, M., & Girgin, G. K. (2007). Yiyecek-İçecek Olgusuna Sosyolojik Bir Bakış 1. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, 4-5.
  • Balcı, A. (2005). Sosyal Bilimlerde Araştırma. Ankara: Pegem A Yayıncılık
  • Başoda, A., Aylan, S., Kılıçhan, R. ve Acar, Y. (2018). Gastronomi uzmanlığı, turları ve rehberliği: Kavramsal bir çerçeve. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 11(3), 1809-1826. doi: 10.17218/hititsosbil.436190
  • Bonow, M., & Rytkönen, P. (2012). Gastronomy and tourism as a regional development tool-the case of Jämtland. Advances in Food, Hospitality and Tourism, 2(1), 2-10.
  • Büyüköztürk, Ş., Çakmak, E. K., Akgün, Ö. E., Karadeniz, Ş., & Demirel, F. (2017). Bilimsel araştırma yöntemleri. Pegem Atıf İndeksi, 1-360.
  • Çalışkan, O. (2013). Destinasyon rekabetçiliği ve seyahat motivasyonu bakımından gastronomik kimlik. Journal of Tourism and Gastronomy Studies, 1(2), 39-51.
  • Callot, P. (2004). From the past to the future catering business in France. Tourism Review, 59(4), 21–26. doi:10.1108/ eb058444
  • Chaney, S.& Ryan, C. (2012). Analyzing the evolution of Singapore’s world gourmet summit: An example of gastronomic tourism. International Journal of Hospitality Management (31), 309– 318.
  • Cohen, E. (1985). The tourist guide: The origins, structure and dynamics of a role. Annals of tourism research, 12(1), 5-29.
  • Cohen, E. (1987). “Alternative Tourism”—A Critique. Tourism Recreation Research, 12(2), 13-18.
  • Creswell, J. W. (2013). Research Design: Qualitative, Quantitative, And Mixed Methods Approaches. New York: Sage.
  • Ei, T., & Karamanis, K. (2017). The evolution of alternative forms of Tourism: a theoretical background. Business & Entrepreneurship Journal, 6(1), 1-4.
  • El-Sharkawy, O. K. (2007). Exploring knowledge and skills for tourist guides: evidence from Egypt.
  • Fields, K. (2003). Demand for the gastronomy tourism product: motivational factors. In Tourism and gastronomy (pp. 50-64). Routledge.
  • Gačnik, A. (2012). Gastronomy heritage as a source of development for gastronomy tourism and as a means of increasing Slovenia’s tourism visibility. Academia Turistica, 5(2), 39-60.
  • Haggarty, L. (1996). What is Content Analysis? Medical Teacher, 18(2), 99–101. doi:10.3109/01421599609034141.
  • Heung, V. C. (2008). Effects of tour leader's service quality on agency's reputation and customers' word-of-mouth. Journal of Vacation Marketing, 14(4), 305-315.
  • Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235-255
  • İnce, C. (2016). Orta Asya ve Hindistan Mutfağı. Kurgun, H., Özşeker, D. (Ed.), Gastronomi ve Turizm içinde (283-308. ss.). Detay Publishing.
  • İrigüler, F., & Güler, M. E. (2017). Tourist guides’ perceptions on gastronomic tourism in Turkey. Journal of Tourism and Gastronomy Studies, 3, 19.
  • Isaac, R. K. (2010). Alternative tourism: New forms of tourism in Bethlehem for the Palestinian tourism industry. Current Issues in Tourism, 13(1), 21-36.
  • Jalis, M. H., Zahari, M. S., Zulkifly, M. I., & Othman, Z. (2009). Malaysian gastronomic tourism products: Assessing the level of their acceptance among the western tourists. South Asian Journal of Tourism and Heritage, 2(1), 31-44.
  • Jiménez Beltrán, J., López-Guzmán, T., & Santa-Cruz, F. G. (2016). Gastronomy and tourism: Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology, 14(4), 347-362.
  • Jovicic, D. (2016). Cultural tourism in the context of relations between mass and alternative tourism. Current Issues in Tourism, 19(6), 605-612.
  • Keskin, E., Yetiş, Ş. A., & Yorgancı, B. (2020). Turist Rehberlerinin Gastronomiye Yönelik Bilgi ve Algı Düzeylerinin Tavsiye Niyetine Etkisi: Kapadokya Örneği. Seyahat ve Otel İşletmeciliği Dergisi, 17(3), 553-566.
  • Kim, Y. H., Kim, M., Goh, B. K., & Antun, J. M. (2011). The role of money: The impact on food tourists' satisfaction and intention to revisit food events. Journal of Culinary Science & Technology, 9(2), 85-98.
  • Kim, Y., Kim, M., Goh, B., & Antun, J. (2009). A comparison between first-timers and repeaters at a food event. Journal of Culinary Science & Technology, 7(4), 239-249.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's Influence on How Tourists Experience a Destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
  • Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2016). Gastronomy, Tourist Experience and Location. The Case of The 'Greek Breakfast'. Tourismos, 11(3).
  • Lovrentjev, S. (2015). Education of tourist guides: case of Croatia. Procedia Economics and Finance, 23, 555-562.
  • Maberly, C., & Reid, D. (2014). Gastronomy: An Approach to Studying Food. Nutrition & Food Science.
  • Mathers, N., Fox, N. & Hunn, A. (1998). Using Interviews in a Research Project, Trent Focus for Research and Development in Primary Health Care, Trent Focus Group.
  • Merriam, S. B. (2015). Nitel araştırma: Desen ve uygulama için bir rehber. (Third Ed.). (Translating and Editing S. Turan). Ankara: Nobel Publishing.
  • Miles, M. B. & Huberman A. M. (1994). An expanded source book: qualitative data analysis (Second Edition). London: Sage Publications.
  • Moulin, C. (2000). Gastronomy and tourism: Must every tourist wish be our command? The Tourist Review.
  • Neuman, L. W. (2014). Social Research Methods: Qualitative and Quantitative Approaches (Seventh Ed.). Essex: Pearson Education Limited.
  • Ottenbacher, M. C.; Harrington, R. J. (2011). A Case Study of a Culinary Tourism Campaign in Germany: Implications for Strategy Making and Successful İmplementation. Journal of Hospitality & Tourism Research.
  • Patton, M. Q. (1990). Qualitative research and evaluation methods (2nd ed.). Thousand Oaks, CA, US: Sage Publications, Inc.
  • Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption. Tourism and gastronomy, 11, 2-20.
  • Richards, G. (2003). Gastronomy: an essential ingredient in tourism production and consumption?. In Tourism and gastronomy (pp. 3-20). Routledge.
  • Rolfe, G. (2006). Validity, Trustworthiness and Rigour: Quality and The Idea of Qualitative Research. Journal of Advanced Nursing, 53(3), 304-310.
  • Şahin, S., Tetik, N., Şahin, Bayram., Girgin, G. K., (2011). Culinary Tourism and The Role of Tourist Guides in Presenting Kitchen and Food Culture, XI International Conference Service Sector in Terms Of Changing Environment, Ohrid.
  • 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.
  • Santich, B. (2004). The Study of Gastronomy and its Relevance to Hospitality Education and Training. International Journal of Hospitality Management, 23(1), 15-24.
  • Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. Tourism and gastronomy, 51-70.
  • Sorcaru, I. A. (2019). Gastronomy Tourism-A Sustainable Alternative for Local Economic Development. Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, 25(1).
  • Tellstrom, R., Gustafsson, I. B., & Mossberg, L. (2005). Local food cultures in the Swedish rural economy. Sociologia Ruralis, 45(4), 346-359.
  • Tomaş, M. (2014). Paket Servis Müşterilerinin Sipariş Vermede E-Aracı Kullanma Nedenleri Üzerine Keşifsel Bir Araştırma: yemeksepeti. com Örneği. Journal of Internet Applications & Management/İnternet Uygulamaları ve Yönetimi Dergisi, 5(2). 29-41
  • Weiler, B., & Ham, S.H. (2002). Tour guide training: A model for sustainable capacity building in developing countries. Journal of Sustainable Tourism, 10(1), 52–69 Yılmaz H., Yönet Eren F. (2019). Gastronomi Turizm. Aydın. Ş., Eren D. (Ed.) Alternatif Turizm içinde (143-166 ss) Detay Yayıncılık
  • Yu, X., Weiler, B., & Ham, S. (2002). Intercultural Communication and Mediation: A Framework for Analyzing the Intercultural Competence of Chinese Tour Guides. Journal of Vacation Marketing, 8(1), 75-87.
  • Yüksel, A. & Yüksel, F. (2004). Turizmde Bilimsel Araştırma Yöntemleri. Ankara: Turhan Kitabevi.

Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides

Year 2021, Volume: 5 Issue: 2, 135 - 154, 16.08.2021
https://doi.org/10.32958/gastoria.889956

Abstract

The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of professional tourist guides in Canakkale Regional Tourist Guides’ Chamber. In accordance with this purpose, phenomenological research type from qualitative research methods was utilized. Research participants are composed of 11 professional tourist guides actively working and registered in the Canakkale Regional Tourist Guides’ Chamber. Research data were acquired online through semi-structured interview forms. Content analysis was applied to them. As a result of the research, it is observed that gastronomic activities and resources belonging to gastronomy supply are inadequate despite its potential and demand for gastronomic products are not at high level in parallel with this result. In addition, the results demonstrate that education of tourist guides in gastronomy is insufficient yet they would like to have this education and specializing in gastronomy makes contribution to both themselves and the region.

References

  • Akay, B., & Özöğütçü, B. (2018). Turist Rehberlerinin Turlarda Gastronomiyi Kullanmaları Üzerine Bir Araştırma. A. Journal of Tourism and Gastronomy Studies, 6(3), 143-153.
  • Aksoy, M., & Sezgi, G. (2015). Gastronomi Turizmi ve Güneydoğu Anadolu Bölgesi Gastronomik Unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Alonso, A. D., & Liu, Y. (2011). The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’. International Journal of Hospitality Management, 30(4), 974-981.
  • Avcıkurt, C., Sarıoğlan, M., & Girgin, G. K. (2007). Yiyecek-İçecek Olgusuna Sosyolojik Bir Bakış 1. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, 4-5.
  • Balcı, A. (2005). Sosyal Bilimlerde Araştırma. Ankara: Pegem A Yayıncılık
  • Başoda, A., Aylan, S., Kılıçhan, R. ve Acar, Y. (2018). Gastronomi uzmanlığı, turları ve rehberliği: Kavramsal bir çerçeve. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 11(3), 1809-1826. doi: 10.17218/hititsosbil.436190
  • Bonow, M., & Rytkönen, P. (2012). Gastronomy and tourism as a regional development tool-the case of Jämtland. Advances in Food, Hospitality and Tourism, 2(1), 2-10.
  • Büyüköztürk, Ş., Çakmak, E. K., Akgün, Ö. E., Karadeniz, Ş., & Demirel, F. (2017). Bilimsel araştırma yöntemleri. Pegem Atıf İndeksi, 1-360.
  • Çalışkan, O. (2013). Destinasyon rekabetçiliği ve seyahat motivasyonu bakımından gastronomik kimlik. Journal of Tourism and Gastronomy Studies, 1(2), 39-51.
  • Callot, P. (2004). From the past to the future catering business in France. Tourism Review, 59(4), 21–26. doi:10.1108/ eb058444
  • Chaney, S.& Ryan, C. (2012). Analyzing the evolution of Singapore’s world gourmet summit: An example of gastronomic tourism. International Journal of Hospitality Management (31), 309– 318.
  • Cohen, E. (1985). The tourist guide: The origins, structure and dynamics of a role. Annals of tourism research, 12(1), 5-29.
  • Cohen, E. (1987). “Alternative Tourism”—A Critique. Tourism Recreation Research, 12(2), 13-18.
  • Creswell, J. W. (2013). Research Design: Qualitative, Quantitative, And Mixed Methods Approaches. New York: Sage.
  • Ei, T., & Karamanis, K. (2017). The evolution of alternative forms of Tourism: a theoretical background. Business & Entrepreneurship Journal, 6(1), 1-4.
  • El-Sharkawy, O. K. (2007). Exploring knowledge and skills for tourist guides: evidence from Egypt.
  • Fields, K. (2003). Demand for the gastronomy tourism product: motivational factors. In Tourism and gastronomy (pp. 50-64). Routledge.
  • Gačnik, A. (2012). Gastronomy heritage as a source of development for gastronomy tourism and as a means of increasing Slovenia’s tourism visibility. Academia Turistica, 5(2), 39-60.
  • Haggarty, L. (1996). What is Content Analysis? Medical Teacher, 18(2), 99–101. doi:10.3109/01421599609034141.
  • Heung, V. C. (2008). Effects of tour leader's service quality on agency's reputation and customers' word-of-mouth. Journal of Vacation Marketing, 14(4), 305-315.
  • Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235-255
  • İnce, C. (2016). Orta Asya ve Hindistan Mutfağı. Kurgun, H., Özşeker, D. (Ed.), Gastronomi ve Turizm içinde (283-308. ss.). Detay Publishing.
  • İrigüler, F., & Güler, M. E. (2017). Tourist guides’ perceptions on gastronomic tourism in Turkey. Journal of Tourism and Gastronomy Studies, 3, 19.
  • Isaac, R. K. (2010). Alternative tourism: New forms of tourism in Bethlehem for the Palestinian tourism industry. Current Issues in Tourism, 13(1), 21-36.
  • Jalis, M. H., Zahari, M. S., Zulkifly, M. I., & Othman, Z. (2009). Malaysian gastronomic tourism products: Assessing the level of their acceptance among the western tourists. South Asian Journal of Tourism and Heritage, 2(1), 31-44.
  • Jiménez Beltrán, J., López-Guzmán, T., & Santa-Cruz, F. G. (2016). Gastronomy and tourism: Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology, 14(4), 347-362.
  • Jovicic, D. (2016). Cultural tourism in the context of relations between mass and alternative tourism. Current Issues in Tourism, 19(6), 605-612.
  • Keskin, E., Yetiş, Ş. A., & Yorgancı, B. (2020). Turist Rehberlerinin Gastronomiye Yönelik Bilgi ve Algı Düzeylerinin Tavsiye Niyetine Etkisi: Kapadokya Örneği. Seyahat ve Otel İşletmeciliği Dergisi, 17(3), 553-566.
  • Kim, Y. H., Kim, M., Goh, B. K., & Antun, J. M. (2011). The role of money: The impact on food tourists' satisfaction and intention to revisit food events. Journal of Culinary Science & Technology, 9(2), 85-98.
  • Kim, Y., Kim, M., Goh, B., & Antun, J. (2009). A comparison between first-timers and repeaters at a food event. Journal of Culinary Science & Technology, 7(4), 239-249.
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's Influence on How Tourists Experience a Destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
  • Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2016). Gastronomy, Tourist Experience and Location. The Case of The 'Greek Breakfast'. Tourismos, 11(3).
  • Lovrentjev, S. (2015). Education of tourist guides: case of Croatia. Procedia Economics and Finance, 23, 555-562.
  • Maberly, C., & Reid, D. (2014). Gastronomy: An Approach to Studying Food. Nutrition & Food Science.
  • Mathers, N., Fox, N. & Hunn, A. (1998). Using Interviews in a Research Project, Trent Focus for Research and Development in Primary Health Care, Trent Focus Group.
  • Merriam, S. B. (2015). Nitel araştırma: Desen ve uygulama için bir rehber. (Third Ed.). (Translating and Editing S. Turan). Ankara: Nobel Publishing.
  • Miles, M. B. & Huberman A. M. (1994). An expanded source book: qualitative data analysis (Second Edition). London: Sage Publications.
  • Moulin, C. (2000). Gastronomy and tourism: Must every tourist wish be our command? The Tourist Review.
  • Neuman, L. W. (2014). Social Research Methods: Qualitative and Quantitative Approaches (Seventh Ed.). Essex: Pearson Education Limited.
  • Ottenbacher, M. C.; Harrington, R. J. (2011). A Case Study of a Culinary Tourism Campaign in Germany: Implications for Strategy Making and Successful İmplementation. Journal of Hospitality & Tourism Research.
  • Patton, M. Q. (1990). Qualitative research and evaluation methods (2nd ed.). Thousand Oaks, CA, US: Sage Publications, Inc.
  • Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption. Tourism and gastronomy, 11, 2-20.
  • Richards, G. (2003). Gastronomy: an essential ingredient in tourism production and consumption?. In Tourism and gastronomy (pp. 3-20). Routledge.
  • Rolfe, G. (2006). Validity, Trustworthiness and Rigour: Quality and The Idea of Qualitative Research. Journal of Advanced Nursing, 53(3), 304-310.
  • Şahin, S., Tetik, N., Şahin, Bayram., Girgin, G. K., (2011). Culinary Tourism and The Role of Tourist Guides in Presenting Kitchen and Food Culture, XI International Conference Service Sector in Terms Of Changing Environment, Ohrid.
  • 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.
  • Santich, B. (2004). The Study of Gastronomy and its Relevance to Hospitality Education and Training. International Journal of Hospitality Management, 23(1), 15-24.
  • Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. Tourism and gastronomy, 51-70.
  • Sorcaru, I. A. (2019). Gastronomy Tourism-A Sustainable Alternative for Local Economic Development. Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, 25(1).
  • Tellstrom, R., Gustafsson, I. B., & Mossberg, L. (2005). Local food cultures in the Swedish rural economy. Sociologia Ruralis, 45(4), 346-359.
  • Tomaş, M. (2014). Paket Servis Müşterilerinin Sipariş Vermede E-Aracı Kullanma Nedenleri Üzerine Keşifsel Bir Araştırma: yemeksepeti. com Örneği. Journal of Internet Applications & Management/İnternet Uygulamaları ve Yönetimi Dergisi, 5(2). 29-41
  • Weiler, B., & Ham, S.H. (2002). Tour guide training: A model for sustainable capacity building in developing countries. Journal of Sustainable Tourism, 10(1), 52–69 Yılmaz H., Yönet Eren F. (2019). Gastronomi Turizm. Aydın. Ş., Eren D. (Ed.) Alternatif Turizm içinde (143-166 ss) Detay Yayıncılık
  • Yu, X., Weiler, B., & Ham, S. (2002). Intercultural Communication and Mediation: A Framework for Analyzing the Intercultural Competence of Chinese Tour Guides. Journal of Vacation Marketing, 8(1), 75-87.
  • Yüksel, A. & Yüksel, F. (2004). Turizmde Bilimsel Araştırma Yöntemleri. Ankara: Turhan Kitabevi.
There are 54 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Articles
Authors

Duran Cankül 0000-0001-5067-6904

Tarık Yalçınkaya 0000-0002-6986-2990

Publication Date August 16, 2021
Submission Date March 2, 2021
Acceptance Date March 31, 2021
Published in Issue Year 2021 Volume: 5 Issue: 2

Cite

APA Cankül, D., & Yalçınkaya, T. (2021). Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides. Gastroia: Journal of Gastronomy And Travel Research, 5(2), 135-154. https://doi.org/10.32958/gastoria.889956