THE EFFECT OF GASTRONOMIC STORIES TOLD BY TOUR GUIDES ON TOURIST BEHAVIOR: A CASE OF RAW MEATBALLS

Seda Çiçekli Ayyıldız; Ferzan  AKTAŞ; Bekir Bora DEDEOĞLU

doi:10.5281/zenodo.18048522

Authors

Seda Çiçekli Ayyıldız Bolu Abant Izzet Baysal University https://orcid.org/0000-0003-2897-3253
Ferzan AKTAŞ Kilis 7 Aralık University https://orcid.org/0000-0002-7373-7471
Bekir Bora DEDEOĞLU Nevsehir HBV University https://orcid.org/0000-0002-0722-3392

DOI:

https://doi.org/10.5281/zenodo.18048522

Keywords:

Gastronomy guidance, Storytelling, The experience tourism

Abstract

This study aims to examine the effect of gastronomic stories told by tour guides on tourist behaviors and the creation of memorable tourism experiences. For this purpose, raw meatballs (çiğ köfte), the main dish featured in the Sıra nights tradition inscribed on the UNESCO list, was selected. A qualitative study was designed. To analyze the data, the MAXQDA 2020 program was utilized, and content analysis was conducted. The analysis results revealed that all participant groups (tourists, tour guides, Sıra night organizers) were familiar with the story of raw meatballs, primarily obtaining information through oral sources. Gastronomic stories were found to positively influence tourists' desire to experience the food and enhance memorable tourism experiences

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Author Biographies

Seda Çiçekli Ayyıldız, Bolu Abant Izzet Baysal University

Researcher Assistant. She is currently working at Bolu Abant İzzet Baysal University and is pursuing her PhD in the Institute of Tourism Research at Nevşehir Hacı Bektaş Veli University, Türkiye. Her research interests include tourist guiding, mythology, archaeology, art history, faith-based tourism, and technology, and she actively contributes to academic publications in these fields.

Ferzan AKTAŞ, Kilis 7 Aralık University

Lecturer. She is currently working at Kilis 7 Aralık University and is a PhD candidate in the Institute of Tourism Research at Nevşehir Hacı Bektaş Veli University, Turkey. Her research interests include gastronomy, gastronomy tourism, cultural tourism, and sustainability.

Bekir Bora DEDEOĞLU, Nevsehir HBV University

Dr. Bekir Bora Dedeoğlu earned a Ph.D. degree from in the Tourism Management department at Akdeniz University and now works in the Tourism Faculty at the Nevşehir Hacı Bektaş Veli University (Turkey). His research interests include destination marketing, destination branding, tourist behavior, and hospitality marketing. He has published articles in the International Journal of Contemporary Hospitality Management, the Journal of Destination Marketing and Management, the International Journal of Hospitality Management, and the Journal of Travel & Tourism Marketing. Dr. Dedeoğlu also serves as reviewer for leading tourism and hospitality journals, such as Tourism Management, Tourism Management Perspectives, and the International Journal of Hospitality Management.

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