Turizm Planlamasında Antik Mutfak Kültürünün Destinasyon Çekiciliğine Etkisi Üzerine Çatalhöyük Üzerinden Ampirik Bir Değerlendirme

Hasan Ali Erdoğan

doi:10.18037/ausbd.1541600

Research Article

Turizm Planlamasında Antik Mutfak Kültürünün Destinasyon Çekiciliğine Etkisi Üzerine Çatalhöyük Üzerinden Ampirik Bir Değerlendirme

Year 2025, Volume: 25 Issue: 1, 61 - 78, 27.03.2025

Hasan Ali Erdoğan

https://doi.org/10.18037/ausbd.1541600

Abstract

Kültürel miras, küresel turizm faaliyetlerinin yaklaşık yarısının belirlenmesinde ve yönlendirilmesinde etkili bir faktördür. Arkeolojik destinasyonlar, bu fenomenin önemli bir bileşenini oluşturmaktadır ve bu tür destinasyonlar, genellikle edutainment (eğitici ve eğlendirici) ve gastronomik etkinlikler gibi deneyimsel unsurlarla öne çıkmaktadır. Ancak mevcut alanyazında, arkeolojik mirasın gastronomik kültürünün turistik çekicilik üzerindeki etkilerini inceleyen bir çalışmaya rastlanmamıştır. Bu çalışma, arkeolojik destinasyonların çekicilik değerinin, alanın antik mutfak kültürünün canlandırılması ve destinasyon kimliğine kazandırılması yoluyla artacağı hipotezine dayandırılmıştır. Başka bir deyişle, tematik gastronomi kimliğinin arkeolojik destinasyonlarla entegrasyonunun, planlama süreçlerinde dikkate alınmasının, bu bölgelerin turistik çekiciliğini artıracağı varsayılmaktadır. Bu bağlamda, bu ampirik çalışma ziyaretçilerin bakış açısını iki ana perspektiften değerlendirmeyi hedeflemektedir: (1) alana eklenen tematik gastronomi kimliğinin, potansiyel turistlerin alanı ziyaret/yeniden ziyaret etme kararları üzerindeki etkilerini ortaya koymak, (2) potansiyel ziyaretçilerin destinasyonlardaki restoranlarda geçmişin dönemin yemek kültürüne karşı gösterdikleri ilgiyi değerlendirmektir. Çalışma geçmiş mutfak kültürü unsurlarının planlama sürecinden itibaren ziyaretçi deneyimlerine entegrasyonunun, ziyaret motivasyonları ile anlamlı bir ilişki ortaya koyduğunu göstermektedir. Bu çalışma arkeoloji, gastronomi ve turizm planlama ve yönetimi bağlamında hem teorik hem de pratik çıktılar sunmaktadır.

Keywords

Turizm planlaması, Antik mutfak kültürü, Çatalhöyük, Destinasyon çekiciliği

Thanks

Araştırmacı Katkı Oranı %100 oranındadır. Çalışmada istatistiksel analizlere dair vermiş olduğu destek için Andaç AKÇAKESE’ye, Gastronomi alanında fikirsel destekleri için Yılmaz SEÇİM’e ve arkeolojik verilere dair fikirlerine başvurduğum Ramazan GÜNDÜZ’e teşekkür ederim.

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An Empirical Assessment of the Impact of Ancient Culinary Culture on Destination Attraction in Tourism Planning Over the Case Study of Çatalhöyük

Year 2025, Volume: 25 Issue: 1, 61 - 78, 27.03.2025

Hasan Ali Erdoğan

https://doi.org/10.18037/ausbd.1541600

Abstract

Cultural heritage is a significant factor in determining and guiding approximately half of global tourism activities. Archaeological destinations constitute a critical component of this phenomenon, and such destinations often stand out with experiential elements such as edutainment (educational and entertaining) activities, experiential engagements, and gastronomic events. However, there is a lack of research in the current literature examining the impact of archaeological heritage culinary culture on tourism appeal. This study is based on the hypothesis that the attractiveness value of archaeological destinations will increase through the revitalization of ancient culinary culture and its integration into the destination identity. In other words, it is hypothesized that incorporating thematic culinary identity into archaeological destinations during planning processes will enhance the tourism appeal of these regions. In this context, the empirical study aims to evaluate visitors’ perspectives from two main angles: (1) to assess the impact of the added thematic culinary identity on potential tourists’ decisions to visit or revisit the destination, and (2) to evaluate the degree of interest that potential visitors show towards the historical culinary culture presented in restaurants at these destinations. The study demonstrates that the integration of historical culinary culture elements into visitor experiences as of the planning process is significantly related to visit/revisit motivation. This research provides both theoretical and practical contributions within the contexts of archaeology, gastronomy, and tourism planning and management.

Keywords

Tourism planning, Ancient culinary culture, Çatalhöyük, Destination attraction

References

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Al-Busaidi, Y. (2008). Public interpretation of archaeological heritage and archaeotourism in the Sultanate of Oman. Cardiff: University of Wales.
Başkale, H. (2016). Nitel araştırmalarda geçerlik, güvenirlik ve örneklem büyüklüğünün belirlenmesi. Dokuz Eylül Üniversitesi Hemşirelik Fakültesi Elektronik Dergisi, 9(1), 23-28. https://dergipark.org.tr/en/pub/deuhfed/issue/46796/586804.
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Dann, G. (1977). Anomie, Ego-Enhancement and Tourism. Annals of Tourism Research, 4(4), 184–194. doi:10.1016/0160-7383(77)90037-8.
Dixit, S. K., & Prayag, G. (2022). Gastronomic tourism experiences and experiential marketing. Tourism Recreation Research, 47(3), 217-220. doi: 10.4324/9781003357322.
Düring, S. B. (2011). The Prehistory of Asia Minor. New York: Cambridge University. New York: Cambridge University.
Erdoğan, H. A. (2020). Arkeoturizmde Planlama ve Çevre Yönetimi Konya Örneği. Ankara: Gece Kitaplığı.
Erdoğan, H. A. (2022). Archaeological Tourism (Archaeotourism). D. Buhalis içinde, Encyclopedia of Tourism Management and Marketing. Cheltenham: Edward Elgar Publishing. doi: 10.4337/9781800377486.archaeological.tourism.
Erdoğan, H. A., Gündüz, R. & Seçim, Y. (2022). The use of prehistoric foods for resilience in heritage tourism: a case of Çatalhöyük, Turkey. Food Science and Technology, 42(4), 1-10. doi.org/10.1590/fst.104321.
Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International journal of hospitality management, 26(3), 546-559. doi: 10.1016/j.ijhm.2006.03.001.
Foxell, E., & Trafford, D. A. (2010). Repositioning Malta as a cultural heritage destination. International Journal of Culture, Tourism and Hospitality Research, 4, 156-168. doi:10.1108/17506181011045226.
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), 77-96. doi:10.1300/J073v14n03_05.
Gautam, S. (2019). Archaeotourism in the Western Himalayas Scope and Challenges. Exploring Archaeology in Western Himalayas. New Delhi: Neri- Itihas Shodh Sansthan.
Giddy, J. K. (2018). Adventure tourism motivations: A push and pull factor approach. Bulletin of Geography. Socio-economic Series, (42), 47-58. doi:10.2478/bog-2018-0030.
Giraudo, R. F., & Porter, B. W. (2010). Archaeotourism and the Crux of Development. Anthropology News, 51(8), 7–8. doi:10.1111/j.1556-3502.2010.51807.x.
Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food Tourism around the World: Development, Management and Markets. Boston, MA: Butterworth Heinemann.
Henderson, J. C. (2004). Food as a Tourism Resource: A View from Singapore. Tourism Recreation Research, 29(3), 69–74. doi:10.1080/02508281.2004.11081459.
Hjalager, A. M., & Richards, G. (2002). Tourism and Gastronomy. Routledge, London.
Hodder, I. (2006). Çatalhöyük. The Leopard’s Tale: Revealing the Mysteries of Turkey’s Ancient “Town.”. London: Thames & Hudson.
Hodder, I. (2012). Çatalhöyük. A Summary of Recent Work Concernıng Architecture. Anatolian Studies 64, 1-22. doi:10.1017/S0066154614000027.
Hodder, I., & Pels, P. (2012). History houses: a new interpretation of architectural elaboration at Çatalhöyük. Religion in the emergence of civilization: Çatalhöyük as a case study. Cambridge: Cambridge University Press.
Hua, Y., & Yoo, J. J. (2011). Travel motivations of Mainland Chinese travelers to the United States. Journal of China Tourism Research, 7, 355-376. doi: 10.1080/19388160.2011.627000.
Kan, T., Hsu, P. Y., & Ku, E. C. (2022). Promoting traditional local cuisines for tourists: evidence from Taiwan. British Food Journal, 124(8), 2481-2496. doi:10.1108/BFJ-05-2021-0582.
Kau, A. K., & Lim, P. S. (2005). Clustering of Chinese tourists to Singapore: An analysis of their motivations, values and satisfaction. International Journal of Tourism Research, 7(4-5), 231-248. doi:10.1002/jtr.537.
Khairi, M., & Darmawan, D. (2021). The relationship between destination attractiveness, location, tourism facilities, and revisit intentions. Journal of Marketing and Business Research (MARK), 1(1), 39-50. https://ejournal.metromedia.education/index.php/mark/article/view/32.
Kim, K., Jogaratnam, G., & Noh, J. (2006). Travel decisions of students at a US University: Segmenting the international market. Journal of Vacation Marketing, 12, 345-357. doi: 10. 1177/1356766706067606.
Kivela, J., & Crotts, C. J. (2005). Gastronomy tourism, 4. Journal of Culinary Science and Technology, 4(2-3), 39-55. doi:10.1300/J385v04n02_03.
Kozak, M. (2002). Comparative analysis of tourist motivations by nationality and destinations. Tourism Management, 23, 221-232. doi: 10.1016/S0261-5177(01)00090-5.
Larsen, J., & Bærenholdt, J. O. (2019). Running together: The social capitals of a tourism running event. Annals of Tourism Research, 79(2), 102788. doi:10.1016/j.annals.2019.102788.
Malinic, V., & Stevanovic, S. (2015). Tourist valorization of anthropogenic tourist values of the Municipality Lazarevac. Res. Rev. Dep. Geogr. Tour. Hotel Manag, 44(1), 60-82. http://www.dgt.uns.ac.rs/zbornik/issue44-1/en/05.pdf.
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Primary Language	Turkish
Subjects	Tourism Economics, Tourism Policy, Tourism Planning
Journal Section	Articles
Authors	Hasan Ali Erdoğan 0000-0002-1795-4607
Early Pub Date	March 25, 2025
Publication Date	March 27, 2025
Submission Date	September 10, 2024
Acceptance Date	December 25, 2024
Published in Issue	Year 2025 Volume: 25 Issue: 1

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APA	Erdoğan, H. A. (2025). Turizm Planlamasında Antik Mutfak Kültürünün Destinasyon Çekiciliğine Etkisi Üzerine Çatalhöyük Üzerinden Ampirik Bir Değerlendirme. Anadolu Üniversitesi Sosyal Bilimler Dergisi, 25(1), 61-78. https://doi.org/10.18037/ausbd.1541600

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