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Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Year 2023, Volume: 20 Issue: 2, 173 - 190, 29.08.2023

Adem Ademoğlu İbrahim Çekiç

https://doi.org/10.24010/soid.1237373

Abstract

The tourism sector is in search of individuality day by day. One of these searches is the gastronomic experiences of destinations. Stakeholders play an important role in revealing the mentioned gastronomic experiences and in the development of regional tourism. The aim of this study is to reveal the potential of Kilis in gastronomy tourism, which has hosted many civilizations in the historical processes. The research was carried out on the local people and stakeholders operating in the sectors related to the research subject, and the data of the study was collected through semi-structured interview forms from 76 individuals, 54 of them were local inhabitants and 22 of them were stakeholders. As a result of the descriptive content analysis made on the collected data, Kilis’s cuisine has a wide range of delicacies in terms of traditional product variety. Additionally, it has been determined that among the mentioned products paradise mud, kerebiç, Kilis's stick, Kilis's flaky pastry, Kilis's casserole, Kilis's cookies with fennel, pistacia coffee, and licorice sherbet are among the iconic tastes representing the city by the local inhabitants. The results of the research also revealed that Kilis's dishes are not sufficiently included in the restaurant menus and that the city's location was considered as both a threat and an advantage by the stakeholders.

Keywords

Destination Marketing Gastronomy Tourism Stakeholder Analysis Kilis

References

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  • Ab Karim, S. (2006), Culinary tourism as a destination attraction: An empirical examination of the destination's food image and information sources. Unpublished doctoral dissertation, Oklahoma State University, Oklahoma.
  • Ademoğlu, A. (2022), Güneydoğu Anadolu Bölgesi’ndeki Özel Gün ve Törenlerde Yapılan Gastronomi Uygulamaları. Yayınlanmamış Doktora Tezi, Gazi Üniversitesi Sosyal Bilimler Enstitüsü Gastronomi ve Mutfak Sanatları Ana Bilim Dalı, Ankara.
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  • Akbaba, M., Özel, G. ve Yıldız, F. (2017), ‘Yöresel yemeklerin restoran menülerinde yer alma düzeyinin belirlenmesi: Kilis mutfağı örneği. Kesit Akademi Dergisi, (11), ss. 351-364.
  • Aksoy, M. ve Sezgi, G. (2015), ‘Gastronomi turizmi ve Güneydoğu Anadolu Bölgesi gastronomik unsurları’, Journal of Tourism and Gastronomy Studies, 3(3), ss. 79-89.
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  • Çelik, S. (2020), ‘Kilis İli’nin ekoturizm potansiyeli açısından değerlendirilmesi ve planlamaya yönelik öneriler’, The Journal of International Social Research, 13(70), ss. 203-216.
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  • Choe, J. Y., Kim, J. H. ve Cho, M. S. (2017), ‘A comparison of food contents used by official tourism organizations’ mobile applications’, Journal of Gastronomy and Tourism, 2(3), ss. 203-216.
  • Cohen, E. ve Avieli, N. (2004), ‘Food in tourism - Attraction and impediment’, Annals of Tourism Research, 31(4), ss. 755–778.
  • Corigliano, A. (2002), ‘The route to quality: Italian Gastronomy Networks in Operations’, In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy, pp. 166– 185, London, England: Routledge.
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  • Frochot, I. (2003), ‘An analysis of regional positioning and its associated food images in French tourism regional brochures’, Journal of Travel & Tourism Marketing, 14(3-4), ss. 77-96.
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Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis

Year 2023, Volume: 20 Issue: 2, 173 - 190, 29.08.2023

Adem Ademoğlu İbrahim Çekiç

https://doi.org/10.24010/soid.1237373

Abstract

The tourism sector is in search of individuality day by day. One of these searches is the gastronomic experiences of destinations. Stakeholders play an important role in revealing the mentioned gastronomic experiences and in the development of regional tourism. The aim of this study is to reveal the potential of Kilis in gastronomy tourism, which has hosted many civilizations in the historical processes. The research was carried out on the local people and stakeholders operating in the sectors related to the research subject, and the data of the study was collected through semi-structured interview forms from 76 individuals, 54 of them were local inhabitants and 22 of them were stakeholders. As a result of the descriptive content analysis made on the collected data, Kilis’s cuisine has a wide range of delicacies in terms of traditional product variety. Additionally, it has been determined that among the mentioned products paradise mud, kerebiç, Kilis's stick, Kilis's flaky pastry, Kilis's casserole, Kilis's cookies with fennel, pistacia coffee, and licorice sherbet are among the iconic tastes representing the city by the local inhabitants. The results of the research also revealed that Kilis's dishes are not sufficiently included in the restaurant menus and that the city's location was considered as both a threat and an advantage by the stakeholders.

Keywords

Destination Marketing Gastronomy Tourism Stakeholder Analysis Kilis

References

  • Ab Karim, M. S. ve Chi, C. G. Q. (2010), ‘Culinary tourism as a destination attraction: An empirical examination of destinations’ food image’, Journal of Hospitality Marketing & Management, 19(6), ss. 531-555.
  • Ab Karim, S. (2006), Culinary tourism as a destination attraction: An empirical examination of the destination's food image and information sources. Unpublished doctoral dissertation, Oklahoma State University, Oklahoma.
  • Ademoğlu, A. (2022), Güneydoğu Anadolu Bölgesi’ndeki Özel Gün ve Törenlerde Yapılan Gastronomi Uygulamaları. Yayınlanmamış Doktora Tezi, Gazi Üniversitesi Sosyal Bilimler Enstitüsü Gastronomi ve Mutfak Sanatları Ana Bilim Dalı, Ankara.
  • Akbaba, M. (2021), Güneydoğu Anadolu Bölgesi’nin Yöresel Mutfak Kültürü, İçinde H. Sarı Gök ve İ. Ünal (Editör), Temel Bilgilerle Yöresel Mutfaklar Örnek Menü ve Reçeteler, ss. 430-454, Ankara: Nobel Yayınevi.
  • Akbaba, M. ve Özel, G. (2020), ‘Ensar Şehir Mutfak İmajının Belirlenmesi: Kilis ve Suriye Mutfağı Örneği’, Türk Turizm Araştırmaları Dergisi, 4(3), ss. 1971-1985.
  • Akbaba, M., Özel, G. ve Yıldız, F. (2017), ‘Yöresel yemeklerin restoran menülerinde yer alma düzeyinin belirlenmesi: Kilis mutfağı örneği. Kesit Akademi Dergisi, (11), ss. 351-364.
  • Aksoy, M. ve Sezgi, G. (2015), ‘Gastronomi turizmi ve Güneydoğu Anadolu Bölgesi gastronomik unsurları’, Journal of Tourism and Gastronomy Studies, 3(3), ss. 79-89.
  • Aktaş, G. (2008), Türkiye Turizm Coğrafyası. Ankara: Detay Yayıncılık.
  • Alptekin, Z. D. (2021), ‘Kilis manilerinde yöresel mutfak’, Uluslararası Sosyal Araştırmalar Dergisi, 14(77), ss. 163-175.
  • Bahar, M. (2015), İnanç Turizmi Açısından Kilis İlinin Değerlendirilmesi, (Yayınlanmamış Yüksek Lisans Tezi). Konya: Necmettin Erbakan Üniversitesi, Sosyal Bilimler Enstitüsü, Turizm İşletmeciliği Anabilim Dalı.
  • Belgin, R. T. (2015). Geçmişten Günümüze Kilis Yemekleri. Kilis: Kilis Valiliği Yayınları.
  • Bessiere, J. ve Tibere, L. (2013), ‘Traditional food and tourism: French tourist experience and food heritage in rural spaces’, Journal of the Science of Food and Agriculture, 93(14), ss. 3420-3425.
  • Bhattacharjee, A. ve Mogilner, C. (2014), ‘Happiness from ordinary and extraordinary experiences’, Journal of Consumer Research, 41(1), ss. 1-17.
  • Birdir, K. ve Akgöl, K. (2015), ‘Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi’, İşletme ve İktisat Çalışmaları Dergisi, 3(2), ss. 57-68.
  • Birdir, K., Karakan H. İ. ve Çolak, O. (2015), ‘Gaziantep ilinin turizm açısından SWOT analizi ve turizmin geliştirilmesine yönelik öneriler’, Journal of Travel and Hospitality Management, 13(1), ss. 77-92.
  • Brouwer, A. M., Hogervorst, M. A., Grootjen, M., van Erp, J. B. F. ve Zandstra, E. H. (2017), ‘Neurophysiological responses during cooking food associated with different emotions’, Food Quality and Preference, 62, ss. 307–316.
  • Bucak, T. ve Aracı, Ü. (2013), ‘Türkiye'de gastronomi turizmi üzerine genel bir değerlendirme’, Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 16(30), ss. 203-216.
  • Çelik, S. (2018), ‘Kilis’te turizm’, Journal of International Social Research, 11(59), ss. 329-343.
  • Çelik, S. (2020), ‘Kilis İli’nin ekoturizm potansiyeli açısından değerlendirilmesi ve planlamaya yönelik öneriler’, The Journal of International Social Research, 13(70), ss. 203-216.
  • Chang, R. C. Y., Kivela, J. ve Mak, A. H. N. (2011), ‘Attributes that influence the evaluation of travel dining experience: When East meets West’. Tourism Management, 32(2), ss. 307-316
  • Choe, J. Y., Kim, J. H. ve Cho, M. S. (2017), ‘A comparison of food contents used by official tourism organizations’ mobile applications’, Journal of Gastronomy and Tourism, 2(3), ss. 203-216.
  • Cohen, E. ve Avieli, N. (2004), ‘Food in tourism - Attraction and impediment’, Annals of Tourism Research, 31(4), ss. 755–778.
  • Corigliano, A. (2002), ‘The route to quality: Italian Gastronomy Networks in Operations’, In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy, pp. 166– 185, London, England: Routledge.
  • Erol, M. (2018), ‘Kilis ve çevresinde zeyrat günleri geleneği’, Gaziantep University Journal of Social Sciences, 17(1), ss. 113-122.
  • Everett, S. ve Aitchison, C. (2008), ‘The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England’, Journal of Sustainable Tourism, 16(2), ss. 150-167.
  • Frochot, I. (2003), ‘An analysis of regional positioning and its associated food images in French tourism regional brochures’, Journal of Travel & Tourism Marketing, 14(3-4), ss. 77-96.
  • Giritlioğlu, İ., İpar, M. S. ve Özlü, B. (2015), ‘Turizm ve bölgesel kalkınma ilişkisi: TRC1 bölgesi üzerine bir inceleme’, UHBAB Journal, 4(14), ss. 216-237.
  • Gülen, M. (2017), ‘Gastronomi turizm potansiyeli ve geliştirilmesi kapsamında Afyonkarahisar ilinin değerlendirilmesi’. Güncel Turizm Araştırmaları Dergisi, 1(1), ss. 31-42.
  • Gupta, V., Roy, H. ve Promsivapallop, P. (2020), ‘Local cuisine image dimensions and its impact on foreign tourist’s perceived food contentment in Delhi’, Tourism Recreation Research, 46(4), ss. 487-499.
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There are 78 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Articles
Authors

Adem Ademoğlu 0000-0001-9649-2019

İbrahim Çekiç 0000-0001-7375-1866

Early Pub Date August 29, 2023
Publication Date August 29, 2023
Published in Issue Year 2023 Volume: 20 Issue: 2

Cite

APA Ademoğlu, A., & Çekiç, İ. (2023). Locals’ and Suppliers’ Evaluations on the Gastronomy Potential of Kilis. Seyahat Ve Otel İşletmeciliği Dergisi, 20(2), 173-190. https://doi.org/10.24010/soid.1237373
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