Food and Gastronomy Tourism Research Papers

The purpose of this paper is to explore less obvious aspects of the relationship between gastronomy and opera. It is a fact that our age promotes the image and concept of the master chef or confectioner and this is facilitated even more... more

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- by Maria Manola and +1
  Georgia Palanda
- •
- 18
  Cultural Studies, Sociology of Culture, Tourism Studies, Tourism Marketing

Sposoby produkcji jedzenia oraz jego związek z tożsamością mieszkańców Europy stały się u progu XXI wieku przedmiotem licznych dyskusji. Ich skutki dostrzec można w powstających rozwiązaniach prawnych – najlepszy przykład stanowi tu... more

This paper explores the options that I hypothetical American cookware company has when aiming to export their cookware to the Spanish market, and explores competition, pricing, and other exporting challenges.

The delinquency in hotels is well known both to the professionals of the sector as well as to the clients. The specificity of hotel accommodation as an area of “hospitality” and discretion, providing distinctive tranquility and security... more

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- by Aikaterini Kontoudaki
- •
- 17
  Business, Gastronomy, Cultural Tourism, Revenue Management

Atualmente, a sustentabilidade tomou grandes proporções no âmbito científico, governamental e acadêmico. Está-se mais ciente e preocupado com o meio ambiente, percebeu-se que este é importante e indispensável, além de, em muitos aspectos,... more

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- by W. Rodolfo
- •
- 5
  Gastronomy, Political Science, Tourism, Food and Gastronomy Tourism

Local values affect the destination preferences of tourists. The promotion and registration of these values is important for their protection. In addition to the registration of geographical indications, their presentation in food and... more

Review of Jin Feng, Tasting paradise on earth: Jiangnan foodways (University of Washington 2019) and Guo Huiling 郭慧玲, 美味与权力: 一个华北村庄70年饮食生活变迁 [Taste and Power: 70 years of culinary transition in a north Chinese village] (China Economic... more

The purpose-Romania has many resources for tourism development. The main focus of this paper is to provoke a debate about the opportunity of the culinary tourism development in Romania. Also, we intent to do an analysis regarding the... more

The purpose-Romania has many resources for tourism development. The main focus of this paper is to provoke a debate about the opportunity of the culinary tourism development in Romania. Also, we intent to do an analysis regarding the premises for culinary tourism as niche in Romanian tourism. Design-During the past twenty years, Romania has issued various strategies/policies of development at national, regional, or local levels, but these, more or less, approached the development of the tourism sector as a whole. We open this paper from the question if in Romania, at the present moment, culinary tourism has the role that it really can have it, and if not, what solutions can we find to solve this? Method-The paper is the result of an empirical research, an exploratory study that includes literature review, meaning of seeking the good practices reported, and finally a SWOT analysis. Approach-Our paper attempts to outline the elements, which coordinate the Romanian tourism industry linked to this specific direction and also for future studies we intend to identify possibilities of development, namely culinary tourism based on application of some strong arguments consistent with local, regional and national characteristics. We chose this topic because we want to raise awareness of the stakeholders involved concerning developing this area, which we think can be transformed into a strategic direction of development. Findings-In Romania natural tourism resources are those which, over the years have been preserved in one form or another, untouched by human activities. These resources can be sold directly in tourism activity as "raw material" to create various tourism products. All this can be exploited, but we cannot compete with other countries that are more popular among tourists for the same kind of tourism. Judging all these we think it is normal to move towards a kind of tourism that we can differentiate and attract the interest of those who want to travel and have new experience, unique and authentic. We strongly believe that in Romania this possible direction can be culinary tourism. The originality of this paper-in our knowledge, at the present moment to deal a niche tourism, as culinary tourism could be in Romania, is a still a neglected objective, however this approach and this suggestion are novelty, as we demonstrated.

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- by Elena Botezat
- •
- 10
  Tourism Studies, Food Tourism, Tourism, Niche Tourism

Tesi magistrale in Semiotica. Questa tesi intende indagare da una prospettiva semiotica l’enoturismo, il turismo del vino, descrivendo come vengono costruiti i discorsi e i percorsi sui luoghi vitivinicoli. La comunicazione di valori alla... more

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- by Marianna Abruzzese
- •
- 19
  Semiotics, Tourism Marketing, Frontier Studies, Slovenian History

Gastronomy and culinary arts is one of the fields whose all of the stakeholders much need the communication and the lack of ethics is greatly experienced. While creating ethic codes of this field, considering problems and expectations of... more

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- by Oya Özkanlı
- •
- 5
  Engineering, Ethics, Gastronomy, Food and Gastronomy Tourism

The growth of the food tourism segment in the last two decades has opened enormous scope for the marketing & promotion of ‘indigenous food products’ which otherwise remain limited to a particular region. These unique culinary products... more

The growth of the food tourism segment in the last two decades has opened enormous scope for the marketing & promotion of ‘indigenous food products’ which otherwise remain limited to a particular region. These unique culinary products have created special segments like food & wine tourism, oleo tourism, whiskey tourism, beer tourism, and religious food tourism (like Halal & Kosher tourism). From this perspective ‘religious culinary heritage’ (practiced in ancient Hindu temples) shows a huge potential to be marketed as a tourism attraction, however, there are very few studies about this topic. Hence the present research identifies and analyses the unique heritage aspects (Eno-gastronomic elements) of an ancient Hindu temple food - ‘Mahaaprasaada’ (as practiced at Jagannath Temple Puri, India) and its potential as a destination attraction.
Initially, the Eno-gastronomic aspects of Mahaaprasaada were identified & interpreted through ‘Directed Qualitative Content Analysis.’ This required the review of temple literature, developing a questionnaire for personal in-depth interviews and focus group discussions (with temple officials, cooking staff & priests), field visits (to the temple premises & associated areas), observation (covert, overt & participatory) of the ongoing cooking and distribution mechanisms and recording data through the event, time and instantaneous sampling methods. Post interpretation, the ethnicity and Eno-gastronomic nature of the culinary heritage (Mahaaprasaada) were analysed through Actor Network Theory.
From the current research, it can be generalised that religious gastronomic practices followed by the heritage temples of India possess a huge number of ‘Eno-gastronomic elements’ that are highly influenced by the cultural traditions of the place. Moreover, the awareness level of tourists about these aspects varies with their demographic profile such as nationality, gender, education, state, age etc. Despite some limitations which are outlined in the paper, this research shows great potential and promising scope for religious food tourism.
Key Words: Culinary tourism, eno-gastronomic, heritage temple food, Mahaaprasaada.

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- by DEBASIS SAHOO
- •
- 19
  Tourism Studies, Tourism Marketing, Gastronomy, Tourism

published in: M. Montanari & J-R. Pitte, Les frontières alimentaires (Paris, 2009)

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- by Peter Scholliers
- •
- 19
  History, Economic History, Food Science, Food Safety

The aim of this study was to contribute to the literature on food tourism by proposing the concept of place and events linked to food, and to analyze the opportunity of gastronomic tourism for local development around Romania (Sibiu... more

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- by Virgil Nicula
- •
- 7
  Geography, Tourism Studies, Tourism, Italy

Araştırmada, vegan/vejetaryen müşterilerin gözünden, restoran çalışanlarının bilgi ve bilinç düzeyinin bireylerin bir sonraki restoran tercihlerini ne ölçüde etkilediğini belirlemek amaçlanmıştır. Araştırma alanı olarak Çanakkale... more

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- by Tarık Yalçınkaya and +1
  Derman Küçükaltan
- •
- 4
  Gastronomy, Veganism, Food and Gastronomy Tourism, Gastronomi ve Mutfak Sanatları

This contribution to the annual Report on Gastronomy Tourism in Italy, edited by Roberta Garibaldi, develops a new approach to sustainable gastronomy, based on a social practice approach.

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- by greg richards
- •
- 11
  Gastronomy, Cultural Tourism, Sustainable Tourism, Gastronomia

In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued. This requires, however, that we develop well-designed... more

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- by Jonatan Leer
- •
- 12
  Tourism Studies, Design, Sustainable agriculture, Cultural Tourism

ellers with insight into the culture of the place they are visiting. Restaurants have been recognized as potentially important partners in efforts to promote local food systems. This study is -

Residing with the exponential growth of gastronomy tourism research, a number of review articles have examined the relationship of gastronomy and tourism from distinct thematic and disciplinary perspectives. What remains absent is a... more

La relación entre gastronomía y turismo ha crecido a medida que se ha consolidado el turismo post-fordista y la segmentación del sector. Sin embargo, la relación entre turismo y alimentación tiene una recorrido más largo. A partir de... more

ÖZET Sirke, tarihi çok eskiye dayanan bir gıda olarak bilinmektedir. Hemen hemen her evde kullanılan bu ürünün hangi yemeklerde kullanıldığına ilişkin bilgilere ise en çok yemek tarifi kitaplarında rastlanmaktadır. Ancak bu kadar çok... more

ÖZET Sirke, tarihi çok eskiye dayanan bir gıda olarak bilinmektedir. Hemen hemen her evde kullanılan bu ürünün hangi yemeklerde kullanıldığına ilişkin bilgilere ise en çok yemek tarifi kitaplarında rastlanmaktadır. Ancak bu kadar çok bilinen ve yaygın bir kullanım alanı olan sirkenin bilimsel anlamda ne ölçüde ele alındığı tam olarak bilinmemektedir. Bu noktadan hareketle araştırmada öncelikle sirkenin tarihi anlatılmış, daha sonra ise alanyazın taraması gerçekleştirilerek konu ile ilgili çalışmalar incelenmiştir. Bu inceleme sonucunda alanyazında sirkenin mutfaklarda kullanımına ilişkin bir boşluk olduğu anlaşılmıştır. Bu nedenle bu araştırmada sirkenin mutfaklarda kullanım düzeyi hakkında fikir sahibi olunması amaçlanmıştır. Ancak bütün ülkelerin yemek tarifi kitaplarına ulaşılamayacağı için araştırma Türk mutfak kültürüne yakınlığıyla bilinen Akdeniz yemeklerinin, Türk yemekleriyle kıyaslanması amacı ile Akdeniz ülkeleri yemekleri ve Türk yemekleri olarak sınırlandırılmıştır. İncelenmeye değer kapsamlı yemek tarifi kitaplarının belirlenmesi için uzman görüşü alınmış, böylece Akdeniz ve Türk mutfak kültüründeki yemek reçetelerinin bulunduğu iki yemek tarifi kitabı seçilmiştir. İçerik analizi uygulanan verilere bulgular ve sonuç bölümünde yer verilmiştir. Sonuç olarak Türk mutfak kültüründe önemli bir yeri olan sirkenin aslında Akdeniz yemeklerinde daha fazla kullanıldığı anlaşılmıştır. ABSTRACT Vinegar is known to be a food based on history very much. The information about which food is used in almost every house is mostly found in recipe books. However, it is not known exactly how much the vinegar, which is a widely known and widely used field, is handled in scientific sense. From this point, first of all, the date of the vinegar was explained in the survey, then the survey of the literature was carried out and studies about the subject were examined. As a result of this review, it is understood that there is a gap in the use of the vinegar the kitchen. For this reason, it is aimed to have an idea about the usage level of the vinegar in the kitchen in this research. However, research has been restricted to Mediterranean countries and Turkish dishes in order to ensure that all countries have access to recipe books. Expert opinions were taken to determine the comprehensive recipe books that were worth examining, so two recipe books were selected, containing the food prescriptions from the Mediterranean and Turkish culinary culture. Content analysis is applied to findings and findings. As a result, it has been understood that the vinegar, which has an important place in Turkish culinary culture, is actually used more in the Mediterranean cuisine.

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- by Eren Altunbağ
- •
- 3
  Gastronomy, Food and Gastronomy Tourism, Vinegar

Aims: This study aims to analyse the consumption behaviour of millennial tourists in gastronomic tours starting from the stages before, during, and after gastronomic tours, especially in the use of information technology. Place and... more

Salimos de la ciudad en un vehículo particular, a eso de las 8:30 am y después de atravesar el “Túnel de Oriente” avistamos el pueblo de Guarne, muy frío por cierto. Ubicado a 45 minutos de la ciudad de Medellín y sobre la carretera... more

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In... more

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

Endorsements

Richard Wilk, Indiana University, USA:
How can something as perishable as food become a concrete connection with the past? This imaginative and sophisticated collection of case studies shows us how cuisines can both unite and divide people, connecting daily routine meals with lofty ideals of nationality and global citizenship. It is full of convincing evidence that communities are not just imagined, they are also eaten.

Ted Bestor, Harvard University, USA and author of Tsukiji: The Fish Market at the Center of the World:
This path-breaking collection examines cuisine and cultural heritage as they create and reinforce culinary identities across shifting planes of local, national, and transnational contexts. The essays, by leading specialists in food studies as well as by young scholars, focus on the US, Italy, Japan, Mexico, Slovenia, Spain, France, and Germany, as well as on UNESCO’s role in promoting cultural heritage movements. An appetizing world tour of culinary heritage, and a must-read for serious food specialists.’

Reviews

Journal of Folklore Research - Susan Eleuterio, Gaucher College:
This collection of thoughtful and well-written essays … successfully achieves the authors’ goal of articulating food practice and its role in heritage more deeply than categories and labels. These localized examinations of the complicated interactions involved in the production, culinary processes, eating and, yes, consumerization of food provide new insights into the true complexity of examining and defining “food as cultural heritage.”

AllegraLab: Anthropology, Law, Art and World (www.alegralaboratory.net) - Special Book Symposium featuring Edible Identities:
- Ivan Sandoval Cervantes, University of Oregon:
This book is highly recommended for scholars in the social sciences and the humanities interested in the politics of food, identity and cultural heritage, especially in relation to local, regional, and national politics. Furthermore, its broad geographical focus makes it an ideal volume to include in introductory and advanced university courses. … This collection of essays reveals that there is more than meets the eye when it comes to food, authenticity, and identity. …[It] successfully provides a context in which to understand how the “macdonalization” and “extreme localisms” throughout the world are giving rise to novel and creative strategies to construct and transform “edible identities”.

-Julie Boticelli, University of East London:
The volume’s strengths lie in its bringing together of various heritage discourses around food and how these are each implicated in wider circles of affirmations and contestations.

Food and wine are an integral part of any tour experience, however a tourist seldom give them due importance while deciding on a particular destination. Most domestic tourist in India would factor elements like Tourist attraction,... more

This book provides a systematic and comprehensive guide to the current state of knowledge on tourism and water. It is the first book to thoroughly examine the interrelationships of tourism and water use based on global, regional and... more

This book provides a systematic and comprehensive guide to the current state of knowledge on tourism and water. It is the first book to thoroughly examine the interrelationships of tourism and water use based on global, regional and business perspectives. Its assessment of tourism’s global impact along with its overviews of sectoral and management approaches will provide a benchmark by which the water sustainability of tourism will be measured for years to come. In making a clear case for greater awareness and enhanced water management in the tourism sector, it is hoped that the book will contribute to the wise and sustainable use of this critical resource. The book is interdisciplinary in coverage and international in scope.

Contents

Boxed Examples and Case Studies
Figures
Tables
Plates
Acronyms
Preface

1. Water for life – a global overview
2. Interrelationships of tourism with water
3. Measuring water use in tourism
4. Managing water in tourism: Effective business and destination environmental management systems
5. The future: water security and tourism development

Online Resources
Glossary
References
Index

Boxed case studies and examples

1.1 The Qingdao Olympic Green Tide
1.2 New Zealand River Water Quality: Not so clean and green?
1.3 Concepts of Water Scarcity
1.4 The Cost of Water

2.1 The water demands of the golf courses of the Algarve

3.1 1990 American Hotel and Motel Association Survey of Water Use in Hotels
3.2 Pool Filter and Treatment Systems
3.3 Spray Valves in California’s Restaurant Kitchens and Other Water Saving Technologies
3.4 Energy use in hotels and embodied water demand

4.1 Measuring, auditing, monitoring in Cyprus
4.2 Exchanging new behaviours for water quality in Chesapeake Bay: ‘Save the crabs, then eat 'em!’
4.3 Sustainable food choices, Rhodes, Greece
4.4 Towel and bed linen policies
4.5 Geothermal cooling
4.6 Cruise ships and water inputs and outputs
4.7 Novel water management indicators

5.1 Climate change, water and Great Lakes tourism

Figures

1.1 Human appropriation of fresh water resources
1.2 Global water demand, 2000-2050
1.3 Determining the composition of a national water footprint
1.4 Total water embodied in one kg of produce, approximate values
1.5 The interrelationships between water and energy
1.6 Water withdrawals and consumption for fuel production
1.7 Renewable water resources in m3 per capita per year, 2011

2.1 Shifts in water use between regions
2.2 Tourist arrivals and rainfall in Rhodes, Greece
2.3 Interrelationships of water consumption and occupancy rates in Tunisia
2.4 Water use in destination, blue, green, grey and black water flows

3.1 Water consumption embodied in tourism
3.2 Distribution of water use by end-use, Zanzibar, Tanzania
3.3 Direct water use in 4-star accommodation in Rhodes, Greece by end-use
3.4 Weight of foodstuff groups consumed per guest night, and water use in L
3.5 Globally averaged water footprint, L per guest night

4.1 Inter-relationships between macro and micro environmental systems
4.2 Per kg prices of different foodstuffs
4.3 Food quantity to purchase cost ratios
4.4 A continuum of behavioural interventions
4.5 Example of a normative message to encourage towel and bed linen reuse
4.6 Willingness to re-use bed linen, towels and pool towels
4.7 Overview of the water flows in the water system of a conventional hotel property
4.8 Maximising water-energy systems
4.9 Schematic overview of seawater cooling system
4.10 Geothermal groundwater system

5.1 Past and future growth in water use for global tourism

Tables

1.1 Water reservoirs and fluxes
1.2 Select examples of virtual water flows
1.3 Global freshwater use by sector
1.4 Amount of energy required to provide 1 m3 of safe drinking water
1.5 Indicative yields and water requirements for biofuel crops

2.1 Average water use per person
2.2 Tourism sector water use in major destination countries

3.1 Water use per tourist per day, various tourism contexts
3.2 Breakdown of water consumption in United States lodging facilities
3.3 Summary of statistics of hotels in 1990 USA accommodation study
3.4 Water consumption per available room per day (USA, 1990)
3.5 Percentage of hotel properties using specific water conservation methods (USA, 1990)
3.6 Indicative examples of water consumption for various accommodation categories and types of consumption in USA 1990 hotel survey
3.7 Hot water use in US lodging facilities
3.8 Water use for pools and spas, Rhodes, Greece
3.9 Laundry items, unit numbers and weight at two Rhodes hotels, 2013
3.10 Available technologies and potential water and energy savings in California’s commercial, industrial and institutional (CII) sector
3.11 Energy use at hotels
3.12 Foodstuff use in kg per guest night in Greek case study hotel
3.13 Summary of resource use intensities in global tourism, 2010

4.1 Kuoni´s Skills Map for water management
4.2 Planning for water management
4.3 Aspects to be considered in water audit
4.4 Typical water saving per guest room in a hotel in Australia
4.5 Benchmarks for hotel managers, Accor
4.6 Action Plan Summary Sheet for a hotel in Kenya, Kuoni
4.7 Importance of different foods, Rhodes, Greece
4.8 Comparison of water use indicators: scientific and corporate approaches

5.1 Future water stress in major tourism regions

Hbk ISBN 9781845414993
Pbk ISBN 9781845414986

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- by C. Michael Hall and +2
  Stefan Gössling
  Daniel Scott
- •
- 8
  Tourism Studies, Water, Tourism Geography, Food and Beverage Management

It is an important reading on the subject

Purpose of the Study: This study aims to identify food consumption behaviour at pre, during, and post-pandemic (possibility). Methodology: This study uses a quantitative-based descriptive study approach to explain changes in consumer... more

In 1986, ten years after they emigrated from Kiev, Michael and Ludmila Smolyansky introduced kefir to America. Today their children, Julie and Edward, lead Lifeway Foods Inc., the Smolyansky family company and the top-selling kefir brand... more

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- by Food Express
- •
- 16
  Health Sciences, Food Science, Food History, Food and Nutrition

Gastronomy comes from the combination of food with art, pleasure, taste, and science. In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes... more

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- by Semra AKTAŞ POLAT
- •
- 13
  Tourism Studies, Tourism Marketing, Gastronomy, Cultural Tourism

German cuisine is a highly underestimated economic, sociocultural and culinary value for the country and its citizens. To put these values back in focus properly and to pro-mote culinary heritage, biodiversity, traditional handcraft,... more

What do deep fried mars bars, cod, and Bulgarian yogurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means... more

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- by Ronald Ranta
- •
- 12
  Nationalism, Food History, National Identity, Culinary History

El siguiente trabajo es una investigación de la diplomacia gastronómica: una herramienta estratégica que usan algunos países para mejorar su imagen y sus relaciones internacionales, poniendo en valor la gastronómia nacional, uniendo a los... more

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- by Irina Gusinskaya
- •
- 7
  Gastronomy, Public Diplomacy, Food Tourism, Wine Tourism

Resumen: El turismo gastronómico es una tipología turística cuya práctica se extiende a lo largo de todo el año, y que se da en contextos geográ fi-cos de cualquier índole. A su vez, las rutas turísticas, tanto naturales como culturales,... more

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- by Gemma Molleví and +1
  Francesc Fusté Forné
- •
- 5
  Local Food Production, Wine Tourism, Catalonia, Food and Gastronomy Tourism

A obra intitulada “Gastronomy, Tourism and the Media - Aspects of Tourism”, publicada em língua inglesa, em 2017, e ainda sem tradução para o português, apresenta a ligação entre o uso da mídia e do marketing para entender melhor a... more

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- by Reubens Frost
- •
- 11
  Tourism Studies, Media Studies, Gastronomy, Tourism

A journey in space and time guided by our senses…from an independent researcher and taste consumer... The impressive variety of local products, the delicious wines and spirits combined with different culinary creations, are all offering... more

Products grown only in one locality or presented in that locality-specific manner constitute the essential components of gastronomic identity. In this research it is aimed to make the assessment for the determination of Ottoman Strawberry... more

Trabajo Fin de Máster en Dirección y Gestión de Industrias Culturales y Creativas de la U. Europea Miguel de Cervantes (España), en la que se pretende analizar y aproximarse a la dinámica económica creativa del patrimonio culinario de la... more

Bu araştırmanın amacı, gastronomik bir unsur olarak kokteyl içeceklere yönelik tüketici alışkanlıklarının neler olduğunu ortaya koymaktır. Bu doğrultuda tüketicilerin; kokteyller hakkında bilgi sahipliği ve kokteyl hazırlama durumu,... more

Bu araştırmanın amacı, gastronomik bir unsur olarak kokteyl içeceklere yönelik tüketici alışkanlıklarının neler olduğunu ortaya koymaktır. Bu doğrultuda tüketicilerin; kokteyller hakkında bilgi sahipliği ve kokteyl hazırlama durumu, tüketim miktarları, çeşitli değişkenlere göre kokteyl tüketim alışkanlıkları, kokteyl tüketim tercihlerini etkileyen unsurlar ile en çok bildikleri ve tükettikleri kokteyller irdelenmiştir. Araştırmada Türkiye’deki 18 yaş üzeri kokteyl tüketicilerine ulaşabilmek için kartopu örnekleme yöntemi benimsenmiş ve her ulaşılan katılımcının bir diğer tüketiciye yönlendirmesiyle toplamda 106 kişiye erişilmiştir. Verilerin toplanmasında anket tekniği kullanılmıştır. Bu kapsamda 17 Nisan-17 Mayıs 2021 tarihleri arasında tespit edilen katılımcılarla Covid-19 salgını nedeniyle çevrimiçi ortamda uygulamalar gerçekleştirilmiştir. Katılımcılara demografik verilere yönelik yedi soru, kokteyl tüketim alışkanlıklarını belirlemeye yönelik 25 açık veya kapalı uçlu soru yöneltilmiştir. Elde edilen verilerin analizinde sıklık ve yüzde analizi kullanılmış ve bulgular değişken türlerine göre karşılaştırmalı olarak ele alınmıştır. Araştırma sonucunda, tüketicilerin aylık ortalama beş taneye kadar kokteyl içecek tükettiği (%78,3), genellikle yaz mevsiminde (%98,1) alkollü kokteylleri (%90,6) ev dışında (%84) arkadaşlarıyla (%80,2) birlikte tükettiği ortaya çıkmıştır. Bununla birlikte tüketicilerin en çok tropikal meyveli, tatlı ve serinletici, bardakta veya karışım tekniğiyle hazırlanmış orta yoğunluklu kokteylleri tercih ettiği, yeni kokteylleri deneyimlemeye açık olduğu ve %84’ünün işletmeler tarafından sunulan özel/spesiyal kokteylleri sipariş ettiği belirlenmiştir.

The aim of this research is to examine consumer habits for cocktail drinks as a gastronomic element. In this regard, the following was examined: Consumers’ knowledge of cocktails and whether to prepare a cocktail or not, consumption amounts, cocktail consumption habits according to various variables, factors affecting cocktail consumption preferences, and the most popular and consumed cocktails. In the study, a chain-referral sampling method was adopted to reach cocktail consumers over 18 in Turkey, and 106 people in total were reached by referring each participant to another consumer. The survey technique based on the structured questionnaire was used to collect the data. Surveys were conducted online with consumers detected between 17 April and 17 May 2021 due to the Covid-19 outbreak. Seven questions on demographics and 25 open or closed-ended questions were used to determine cocktail consumption habits. Frequency and percentage analysis were used to evaluate obtained data, and findings were handled comparatively according to variable types. As a result of the research, it was found that consumers drink up to five cocktails on average per month (78.3%), and they usually prefer alcoholic cocktails (90.6%) outside the home (84%) with their friends (80.2%) in summer (98.1%). In addition, it has been determined that consumers mostly prefer cocktails that are prepared tropical fruity, sweet, and refreshing, in glass or with mixing technique, medium-density, they are willing to taste new cocktails, and 84% of them order unique cocktails offered by businesses.

El presente estudio busca dar a conocer el patrimonio industrial que ha sido puesto en valor turístico en la provincia de Imbabura – Ecuador. Este patrimonio está constituido por el Tren de la Libertad, la Fábrica Textil Imbabura y el... more

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the ‘consumption’ of a local heritage, comparable to what is experienced... more

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- by greg richards
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- 10
  Tourism Studies, Gastronomy, Consumption, Cultural Tourism

Sökmen, C. ve Sökmen, S. (2021). Akdeniz Bölgesi. Kültürel Miras Anadolu’nun Yöresel Mutfakları (Ed: E. K. Sezgin). Ankara: Nobel, ss. 1-36. Akdeniz sözcüğü etimolojik olarak incelendiğinde, Latince medius(orta) kelimesiyle terra... more

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- by Seda SÖKMEN
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- Food and Gastronomy Tourism

Street vendors are part of life in a city. Street vending serves as a livelihood basis and major source of income for many people who do not fit into the formal economic sector, specially in developing countries. But it also contributes... more

The paper discusses recent innovation and diversification paths in agro-food, specifically the linkage between food, territory and branding, the emerging phenomenon of Food Cities and increasing interest in healthier and more sustainable... more

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- by alessio cavicchi and +1
  Katerina Ciampi Stancova
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- 16
  Marketing, Regional Geography, Food Science, Gastronomy

"Given the scarcity of research on tourist food preference, this study is a first attempt to generate in-depth understanding of Chinese tourists’ food preferences in a culturally different environment by employing on-site participant... more

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- by greg richards
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- 11
  Gastronomy, Cultural Heritage, Heritage Tourism, Rural Development

Résumé : De nombreux outils et méthodologies d’enseignement culinaires existent, basés sur des référentiels cadres et des livres multiples qui consignent ce que la société française souhaite transmettre de son patrimoine gastronomique.... more

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- by Kilien Stengel
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- 19
  History, Cultural History, Gastronomy, Hospitality Studies

Food and Gastronomy Tourism

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