Integration of Sustainable Food Systems into Innovative Cuisine in Cittaslow Cities: The Case of Gerze
Yazarlar (4)
Doç. Dr. Ercan KARAÇAR Sinop Üniversitesi, Türkiye
Doç. Dr. Aydın ÜNAL Sinop Üniversitesi, Türkiye
Doç. Dr. Emre ÇİLESİZ Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Onur Atak Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Journal of Lifestyle and SDGs Review | ||
| Dergi ISSN | 2965-730X Dergi Bilgileri (2024) | ||
| Dergi Tarandığı Indeksler | SIS, DRJI, CiteFactor, ResearchBib, Root Index, EuroPub, CABI | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2024 |
| Cilt / Sayı / Sayfa | 4 / 4 / 1–18 | DOI | 10.47172/2965-730X.SDGsReview.v4.n04.pe03860 |
| Makale Linki | https://sdgsreview.org/LifestyleJournal/article/view/3860/1980 | ||
| UAK Araştırma Alanları |
Turizm Pazarlaması
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| Özet |
| Objectives: The study aims to explore the extent to which local products are incorporated into the culinary practices of businesses and chefs in Gerze, a cittaslow city since 2017. It also seeks to evaluate the integration of these products into innovative culinary approaches and their impact on sustainable gastronomy tourism.Methods: The research employed a qualitative approach, using intentional judgmental sampling to select participants. In-depth interviews with semi-structured questions were conducted with 15 businesses and 15 chefs from the district to gather insights on their understanding and use of local gastronomic heritage.Results: Findings reveal that both businesses and chefs possess adequate knowledge about gastronomy and the cittaslow movement. While they acknowledge the positive impact of gastronomic products and dishes on tourism, their use of such products is limited due to various challenges. Businesses show a favorable attitude towards innovative culinary practices, whereas chefs display a more negative stance. Additionally, the unsustainability of gastronomic products is identified as a key issue hindering the achievement of sustainability in gastronomy tourism.Conclusion: To promote sustainable gastronomy tourism, it is essential to increase collaboration between local communities and relevant organizations, enhance education levels, adopt natural agricultural practices, and prioritize the use and sale of local products within businesses. These measures can ensure the preservation and sustainable development of Gerze's gastronomic heritage. |
| Anahtar Kelimeler |
| Sürdürülebilir Turizm |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 3 |