An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin
As tourism developed throughout the world, tourism types which may be counted as alternatives to mass tourism have developed in national and international levels and different touristic experiences and investigated in the literature every day. One of the alternative tourism types that is significant...
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| Format: | Article |
| Language: | English |
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Mehmet Akif Ersoy University
2016-06-01
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| Series: | Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/227315 |
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| _version_ | 1832584279183327232 |
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| author | Gürkan Akdağ |
| author_facet | Gürkan Akdağ |
| author_sort | Gürkan Akdağ |
| collection | DOAJ |
| description | As tourism developed throughout the world, tourism types which may be counted as alternatives to mass tourism have developed in national and international levels and different touristic experiences and investigated in the literature every day. One of the alternative tourism types that is significant for the creation of a sustainable tourism climate, gastronomy tourism recently became a popular type of tourism due to the increase in individuals’ income and their intellectual level. The increase in the number of tourists who solely travel for gastronomical pleasures today demonstrates the potential of the related type of tourism in the near future. The objective of the present study is to analyze the new alternative for sustainable gastronomy tourism, the food experience of surf and turf from the perspective of tourists visiting Turkey. This study, conducted in qualitative research design, consists of the views of 14 tourists visiting Turkey from different countries on their surf and turf experiences. Findings demonstrated that the gastronomy tourists did not know such a cuisine experience existed in Turkey, and stated that the presentations were generally impeccable and Turkish kitchen, known with red meat dishes, should be promoted with its seafood cuisine as well. |
| format | Article |
| id | doaj-art-e1eeb4d18c13445ab1527c1247108f0e |
| institution | Kabale University |
| issn | 1309-1387 |
| language | English |
| publishDate | 2016-06-01 |
| publisher | Mehmet Akif Ersoy University |
| record_format | Article |
| series | Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi |
| spelling | doaj-art-e1eeb4d18c13445ab1527c1247108f0e2025-01-27T14:42:43ZengMehmet Akif Ersoy UniversityMehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi1309-13872016-06-0181516417510.20875/sb.79668273An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi PerspektifinGürkan AkdağAs tourism developed throughout the world, tourism types which may be counted as alternatives to mass tourism have developed in national and international levels and different touristic experiences and investigated in the literature every day. One of the alternative tourism types that is significant for the creation of a sustainable tourism climate, gastronomy tourism recently became a popular type of tourism due to the increase in individuals’ income and their intellectual level. The increase in the number of tourists who solely travel for gastronomical pleasures today demonstrates the potential of the related type of tourism in the near future. The objective of the present study is to analyze the new alternative for sustainable gastronomy tourism, the food experience of surf and turf from the perspective of tourists visiting Turkey. This study, conducted in qualitative research design, consists of the views of 14 tourists visiting Turkey from different countries on their surf and turf experiences. Findings demonstrated that the gastronomy tourists did not know such a cuisine experience existed in Turkey, and stated that the presentations were generally impeccable and Turkish kitchen, known with red meat dishes, should be promoted with its seafood cuisine as well.https://dergipark.org.tr/tr/download/article-file/227315sustainable gastronomy tourismgastronomy tourists;surf & turf |
| spellingShingle | Gürkan Akdağ An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi sustainable gastronomy tourism gastronomy tourists;surf & turf |
| title | An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin |
| title_full | An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin |
| title_fullStr | An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin |
| title_full_unstemmed | An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin |
| title_short | An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin |
| title_sort | analysis of surf turf experiences of tourists from different nations in turkey from the sustainable gastronomy tourism perspective farkli milletlerden turistlerin turkiye deki surf turf deneyimlerinin surdurulebilir gastronomi turizmi perspektifin |
| topic | sustainable gastronomy tourism gastronomy tourists;surf & turf |
| url | https://dergipark.org.tr/tr/download/article-file/227315 |
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