The Measurement of Residents' Perceptions on the Usage of Local Cuisine for Tourism

Authors

DOI:

https://doi.org/10.5281/zenodo.6828455

Keywords:

Local cuisine, Food sustainability, Gastronomy tourism

Abstract

Although the role of local cuisines in tourism development is clearly recognized, the number of studies measuring local people's approaches to the presentation of local cuisines to tourists is limited. The aim of this study is to develop a scale identifying the perspectives of the indigenous dwellers living in tourism regions for the use of local cuisine as tourism products. The study focuses on the perceptions of the indigenous dwellers on the development of tourism in the region and use of local elements for tourism purposes. In this manner, data were collected from local authorities and people living in Mudurnu/Bolu/Turkey by using semi-structured interviews and questionnaire technique. The scale validity was tested by subjecting data to statistical analysis. The findings have proved that the scale, which was formed by 24 of 25 obtained statements as a result of literature review and semi-structured interviews, makes a valid measurement of the use of local food for tourism purposes. The view of the indigenous dwellers emerges within the scope of culture, economy, promotion, protection, employment and degeneration of cuisine culture. It is of great importance for the sustainability of gastronomic tourism to identify the view of the indigenous dwellers to the use of local food in tourism destinations. This study has contributed to the literature about measuring indigenous dwellers’ view on presentation of local cuisine.

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Author Biographies

Serkan Şengül, Associate Professor and full-time researcher at Sakarya University of Applied Sciences, Turkey

Ph.D. of Tourism Management/SAU (2016). Master in Tourism Management/SAU (2010). Degree in Hospitality Management/BAUN (2007). Associate Professor and full-time researcher at Sakarya University of Applied Sciences, associate professor in post-graduation in Tourism Management; as well as in bachelor of Gastronomy and Culinary Arts. E-mail: serkansengul@subu.edu.tr

Oğuz Türkay, Professor and full-time researcher at Sakarya University of Applied Sciences, Turkey

Ph.D. of Tourism Management/DEU (2007). Master in Tourism Management/İU (2003). Degree in Tourism and Hotel Management/EU (1996). Professor and full-time researcher at Sakarya University of Applied Sciences, professor in post-graduation in Tourism Management; as well as in bachelor of Gastronomy and Culinary Arts.  E-mail: turkay@subu.edu.tr

Özer Yılmaz, Associate Professor and full-time researcher at Bandırma Onyedi Eylül University, Turkey

Ph.D. of Business Administration/BAUN (2014). Master in Business Administration/BAUN (2009). Degree in Business Administration/BAUN (2007). Associate Professor and full-time researcher at Bandırma Onyedi Eylül University, associate professor in post-graduation in Business Administration; as well as in bachelor of Management Information Systems. E-mail: oyilmaz@bandirma.edu.tr

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Published

2022-07-13

How to Cite

Şengül, S., Türkay, O., & Yılmaz, Özer. (2022). The Measurement of Residents’ Perceptions on the Usage of Local Cuisine for Tourism. Anais Brasileiros De Estudos Turísticos, 12(1), 1–13. https://doi.org/10.5281/zenodo.6828455