IDEAS home Printed from https://ideas.repec.org/a/sos/sosjrn/200114.html
   My bibliography  Save this article

Gastronomi Turizmi Aracılığıyla Yerel Mutfağın Dönüşümü

Author

Listed:
  • Serkan POLAT
  • Semra AKTAŞ-POLAT

Abstract

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 food an essential attraction for tourism. The purpose of this paper is to present the transformation process of local culinary through gastronomy tourism. The structuralism approach was employed and the culinary triangle interpreted by Lévi-Strauss in the dilemma of culture and nature was taken as an exemplary model to achieve the goal. The model was transformed into a new triangle named as the Culinary Triangle in Gastronomy Tourism and evaluated in the context of cultural and artistic transformation. This new triangle consists of local, hybrid, and ornamental culinary.

Suggested Citation

  • Serkan POLAT & Semra AKTAŞ-POLAT, 2020. "Gastronomi Turizmi Aracılığıyla Yerel Mutfağın Dönüşümü," Sosyoekonomi Journal, Sosyoekonomi Society.
    • Handle: RePEc:sos:sosjrn:200114
    as

    Download full text from publisher

    File URL: http://dergipark.gov.tr/download/article-file/941132
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Semra AKTAŞ POLAT & Serkan POLAT, 2016. "Turizm Perspektifinden Yabancılaşmanın Sosyo-Psikolojik Analizi: Günlük Yaşamdan Turistik Yaşama Yabancılaşma Döngüsü," Sosyoekonomi Journal, Sosyoekonomi Society, issue 24(28).
    2. Paul Thompson, 2015. "Agricultural ethics: then and now," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 32(1), pages 77-85, March.
    3. This, Hervé, 2013. "Celebrate Chemistry. Recent Results of Molecular Gastronomy," European Review, Cambridge University Press, vol. 21(2), pages 158-174, May.
    4. Armando Montanari & Barbara Staniscia, 2009. "Culinary Tourism as a Tool for Regional Re-equilibrium," European Planning Studies, Taylor & Francis Journals, vol. 17(10), pages 1463-1483, January.
    5. repec:jtr:journl:v:9:y:2014:i:1:p:120-143 is not listed on IDEAS
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Bahram Zikirya & Chunshan Zhou, 2023. "Spatial Distribution and Influencing Factors of High-Level Tourist Attractions in China: A Case Study of 9296 A-Level Tourist Attractions," Sustainability, MDPI, vol. 15(19), pages 1-18, September.
    2. Paul B. Thompson, 2023. "Richard Haynes and the early years of Agriculture and Human Values," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 40(1), pages 45-48, March.
    3. Chiara Rinaldi, 2017. "Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches," Sustainability, MDPI, vol. 9(10), pages 1-25, September.
    4. Diebel, Penelope L., 2008. "Ethics and Agriculture: A Teaching Perspective," Journal of Agricultural and Resource Economics, Western Agricultural Economics Association, vol. 33(3), pages 1-8.
    5. Virgil Nicula & Roxana Elena Pop?a, 2018. "Involvement of Rural Tourism Operators in the Project “Sibiu European Gastronomic Region”," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 20(S12), pages 951-951, November.
    6. Richard Helliwell & Sarah Hartley & Warren Pearce, 2019. "NGO perspectives on the social and ethical dimensions of plant genome-editing," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 36(4), pages 779-791, December.
    7. Douglas H. Constance, 2023. "The doctors of agrifood studies," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 40(1), pages 31-43, March.
    8. Magdalena Florek & Jakub Gazda, 2021. "Traditional Food Products—Between Place Marketing, Economic Importance and Sustainable Development," Sustainability, MDPI, vol. 13(3), pages 1-14, January.
    9. Ohe, Yasuo & Kurihara, Shinichi, 2013. "Evaluating the complementary relationship between local brand farm products and rural tourism: Evidence from Japan," Tourism Management, Elsevier, vol. 35(C), pages 278-283.
    10. Dragan Vukolić & Tamara Gajić & Marko D. Petrović & Jovan Bugarčić & Ana Spasojević & Sonja Veljović & Nikola Vuksanović & Marina Bugarčić & Miloš Zrnić & Snežana Knežević & Sandra R. Rakić & Bojana D, 2023. "Development of the Concept of Sustainable Agro-Tourism Destinations—Exploring the Motivations of Serbian Gastro-Tourists," Sustainability, MDPI, vol. 15(3), pages 1-16, February.
    11. Tom¨¢s L¨®pez-Guzm¨¢n & Sandra S¨¢nchez-Ca?izares, 2012. "Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain," Review of Economics & Finance, Better Advances Press, Canada, vol. 2, pages 63-72, February.
    12. María G. Lira & Iain J. Davidson-Hunt & James P. Robson, 2022. "Artisanal Products and Land-Use Land-Cover Change in Indigenous Communities: The Case of Mezcal Production in Oaxaca, Mexico," Land, MDPI, vol. 11(3), pages 1-18, March.
    13. Stefano Poponi & Gabriella Arcese & Enrico Maria Mosconi & Francesco Pacchera & Olimpia Martucci & Grazia Chiara Elmo, 2021. "Multi-Actor Governance for a Circular Economy in the Agri-Food Sector: Bio-Districts," Sustainability, MDPI, vol. 13(9), pages 1-21, April.
    14. Shortall, O.K. & Raman, Sujatha & Millar, Kate, 2015. "Are plants the new oil? Responsible innovation, biorefining and multipurpose agriculture," Energy Policy, Elsevier, vol. 86(C), pages 360-368.
    15. Rodica-Manuela Gogonea & Adrian Aurel Baltălungă & Adrian Nedelcu & Daniela Dumitrescu, 2017. "Tourism Pressure at the Regional Level in the Context of Sustainable Development in Romania," Sustainability, MDPI, vol. 9(5), pages 1-24, April.

    More about this item

    Keywords

    Local Culinary; Lévi-Strauss; Culinary Triangle; Gastronomy Tourism.Issue: 28(43);
    All these keywords.

    JEL classification:

    • Z13 - Other Special Topics - - Cultural Economics - - - Economic Sociology; Economic Anthropology; Language; Social and Economic Stratification
    • Z32 - Other Special Topics - - Tourism Economics - - - Tourism and Development

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:sos:sosjrn:200114. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Aysen Sivrikaya (email available below). General contact details of provider: http://www.sosyoekonomijournal.org/home.html .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.