Research Information System
THE JOURNAL OF ACADEMIC SOCIAL SCIENCE STUDIES, no.28, pp.315-328, 2014 (Peer-Reviewed Journal)
Our country has hosted various civilizations and is situated in a rich
geography, where many cultures live together. This cultural diversity has
contributed to the formation of different traditions in our food culture in
different regions.
Canakkale is a special location with its unique position, four seasons
climate, rich natural beauties and different civilizations' historical and cultural
values. Divided by the Bosporus bearing the same name and having lands in
both Asia and Europe, Canakkale has the potential to become a rich tourist
center. Canakkale attracts many visitors with its historical and natural beauty.
Canakkale hosted many cultures from past to present. Canakkale has a
gastronomy potential including all the properties for a tourist who is looking
for different colors and flavors.
In this study, the analysis of Canakkale tourism, Canakkale gastronomy
tourism potential and the place and importance of wine in gastronomy tourism
are emphasized. Also, food and beverages forthcoming with gastronomy
tourism on the menus are determined by field and literature scans.
This study aims to measure the impact of Canakkale's local food culture
as a touristic product to Canakkale tourism with its high gastronomy potential.
By using face to face interview technique, a qualitative research method is
applied in the study. Interviews have been made with tourism policy makers
and service providers in Canakkale. The data obtained with semi-structured
questionnaire are analyzed with NVIVO 10 program and based on findings
recommendations and models were developed.