Gastronomi Turizmi Kapsamında Yöresel Yemeklerin Restoranlarda Sunulması Üzerine Bir Araştırma: Şarköy Örneği

Abstract

The main purpose of this study is to determine the status of restaurants located in the region of Şarköy in Tekirdağ in the menus of the regional dishes of the region and to evaluate them within the framework of gastronomic tourism. In order to reach the goal, the literature was examined, and data was collected from 8 restaurant officials in the region of Şarköy, using the semistructured interview technique, which is one of the qualitative research methods. It is understood that local people frequently use olive oil and cereal products in their food types. As a result of the interviews, it was determined that the local dishes of Şarköy are not served at the restaurants at a sufficient level because of the dishes that require a lot of effort, and the other reason is the low demand. Participants stated that it is necessary to provide municipal advertisement supports for the promotion of local dishes, general promotion of Şarköy region, gastronomy festivals and participation in festivals.