ROLE OF TOURISM IN CHANGING OF LOCAL CUISINE: QUALITATIVE STUDY IN ALANYA REGION
[ X ]
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aims to contribute to related literature by investigating the change of local cuisine, reasons for change, and the role of tourism in the change process from the perspective of acculturation theory (AT) and cultural change process (CCP). For this purpose, researchers conducted in-depth face-to-face interviews with chefs, academics and local people who have extensive knowledge and experience of local cuisine. As results, the basic components of the Alanya local cuisine have changed due to political, economic, socio-cultural, and technological (PETS) reasons, and the immediate and remote impacts of tourism have played an important role in this change. The expectations and behaviors of tourism stakeholders and the structural elements of the current tourism model in the region were determined as the immediate impacts of tourism in the change of local cuisine. Facilitating local culture and lifestyle changes and creating competition for agricultural lands are the remote impacts of tourism.
Açıklama
Anahtar Kelimeler
Otelcilik, Konaklama, Spor ve Turizm,Beslenme ve Diyetetik,Çevre Çalışmaları,Gıda Bilimi ve Teknolojisi
Kaynak
Journal of gastronomy, hospitality and travel (Online)
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
2
