MPORTANCE OF LOCAL CULINARY CULTURE IN TERMS OF GASTRONOMY TOURISM: THE CASE OF KARS PROVINCE

Abstract

Author(s): Seda DER?NALP ANAKI

The aim of this study was to evaluate the opinions of local tourists about Kars cuisine culture. The research data was collected by the researchers on 24 January and 12 February 2018 during the trip with the Orient Express. As a result of the application, a total of 388 usable questionnaires were analyzed. The gastronomic perceptions of the local tourists visiting Kars have emerged as Local Foods and Restaurants and Attraction and Gastronomy. Local tourists experienced the most local foods of Kars, goose, piti, evelik soup, hangel, kashar cheese and honey. On the other hand participated in 388 domestic tourists than 279 research " I recommend to my close environment to taste the local flavor of Kars" statement while participating was completed by 212 of the local tourists " I would like to consume the local flavors of Kars " stated that they participated in a statement. Only 62 of the local tourists who visited Kars visited the cheese museum. According to the results of the research, local tourists visiting Kars with limited local foods and beverages require more promotion of the city in terms of gastronomic tourism, and food and beverage businesses should approach the issue with more importance and sensitivity.

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