Gastronomi Turizminin Sürdürülebilirliği ve Destinasyon Seçimi İlişkisinin Sistematik Literatür İncelemesi

Yazarlar

DOI:

https://doi.org/10.5281/zenodo.23033720

Anahtar Kelimeler:

Gastronomi Turizmi, Sürdürülebilir Turizm, Davranışsal Niyet, Destinasyon Seçimi, Sistematik Literatür İncelemesi

Özet

Gastronomi turizmi, destinasyonların kültürel kimliğini görünür kılan ve ziyaretçi tercihlerini biçimlendiren bir turizm türü olarak öne çıkmaktadır. Bu çalışma, gastronomi turizminin sürdürülebilirliği ile destinasyon seçimi arasındaki ilişkiyi sistematik literatür incelemesi deseniyle ele almayı amaçlamaktadır. İnceleme, 2000–2026 yayın dönemini kapsayacak biçimde Scopus, Web of Science, Google Scholar, TR Dizin, DergiPark ve YÖK Ulusal Tez Merkezi veri tabanlarında 14 Temmuz 2026 tarihinde yürütülen taramaya dayanmaktadır. Tarama sürecinde gastronomi turizmi, destinasyon seçimi, sürdürülebilirlik ve davranışsal niyet kavramlarını içeren anahtar kelime dizileri kullanılmıştır. Tarama sonucunda belirlenen 474 kayıttan yinelenen kayıtların çıkarılmasının ardından 332 benzersiz kayıt kalmış, başlık ve özet değerlendirmesi sonucunda 57 çalışma tam metin incelemesine alınmış ve dahil etme ölçütlerini karşılayan 17 çalışma nihai analize dahil edilmiştir. Tarama, seçim ve raporlama süreci PRISMA 2020 ölçütlerine göre yapılandırılmıştır. Bu kılavuz, özet düzeyinde ayrı bir denetim listesi ve akış şeması öngörmektedir. Analize dahil edilen çalışmalar betimsel, içerik ve tematik analiz yöntemleriyle çözümlenmiştir. Bulgular, yerel mutfağın destinasyon çekiciliğiyle ilişkilendiğini, gastronomik deneyimin turist motivasyonunu ve memnuniyetini etkilediğini ve bu sürecin davranışsal niyetler ile destinasyon sadakati üzerinde belirleyici olduğunu göstermektedir. İnceleme, gastronomi turizminin sürdürülebilirlik boyutunun mevcut çalışmalarda sınırlı ele alındığını ve bu alanda bütüncül bir ölçüm yaklaşımına duyulan gereksinimi ortaya koymaktadır.

İndirmeler

İndirme verileri henüz mevcut değil.
👁 Özet Görüntüleme: 63📥 PDF İndirme: 54

Referanslar

Kaynakça

Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. (2018). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel & Tourism Marketing, 36(3), 295–313. https://doi.org/10.1080/10548408.2018.1541775

Akdağ, G., & Üzülmez, M. (2017). Sürdürülebilir gastronomi turizmi kapsamında otantik yiyeceklere yönelik bir inceleme [A research on authentic foods within the scope of sustainable gastronomy tourism]. Journal of Tourism and Gastronomy Studies, 5(2), 301–309. https://doi.org/10.21325/jotags.2017.132

Aruan, P., & Suryadi, N. (2025). Gastronomy tourism dalam perspektif pemasaran destinasi: Systematic literature review and bibliometric mapping using VOSviewer. Journal of Economics and Business UBS, 14(6). https://doi.org/10.52644/zgmgj151

Aydoğdu, A., Okay, E. Ö., & Köse, Z. C. (2017). Destinasyon tercihinde gastronomi turizminin önemi: Bozcaada örneği. Türk Dünyası Turizm Araştırmaları Dergisi. https://dergipark.org.tr/tr/pub/tdtad/issue/30336/327420

Back, R. M., Okumuş, B., & Tasci, A. D. A. (2020). Culinary fans vs culinary critics: Characteristics and behavior. International Hospitality Review, 34(1), 41–60. https://doi.org/10.1108/ihr-10-2019-0024

Bakkaloğlu, F., & Koçoğlu, C. M. (2022). Gastronomi imaj algısının destinasyona yönelik davranışsal niyetler üzerindeki etkisi [The effect of gastronomy image perception on destination behavioral intentions]. Journal of Tourism and Gastronomy Studies. https://doi.org/10.21325/jotags.2022.1066

Baloğlu, Ş., & McCleary, K. W. (1999). A model of destination image formation. Annals of Tourism Research, 26(4), 868–897. https://doi.org/10.1016/s0160-7383(99)00030-4

Berry, K., & Yadav, N. (2026). Trends and trajectories of sustainability in gastronomy tourism: A bibliometric analysis. Cogent Business & Management, 13(1). https://doi.org/10.1080/23311975.2026.2633460

Bessière, J. (2013). “Heritagisation,” a challenge for tourism promotion and regional development: An example of food heritage. Journal of Heritage Tourism, 8(4), 275–291. https://doi.org/10.1080/1743873x.2013.770861

Björk, P., & Kauppinen‐Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177–194. https://doi.org/10.1108/ijchm-05-2014-0214

Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101. https://doi.org/10.1191/1478088706qp063oa

Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism Management, 21(1), 97–116. https://doi.org/10.1016/s0261-5177(99)00095-3

Chen, C., & Tsai, D. (2006). How destination image and evaluative factors affect behavioral intentions? Tourism Management, 28(4), 1115–1122. https://doi.org/10.1016/j.tourman.2006.07.007

Crompton, J. L. (1979). Motivations for pleasure vacation. Annals of Tourism Research, 6(4), 408–424. https://doi.org/10.1016/0160-7383(79)90004-5

Dann, G. M. S. (1977). Anomie, ego-enhancement and tourism. Annals of Tourism Research, 4(4), 184–194. https://doi.org/10.1016/0160-7383(77)90037-8

Ellis, A., Park, E., Kim, S., & Yeoman, I. S. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025

Everett, S., & 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), 150–167. https://doi.org/10.2167/jost696.0

Everett, S., & Slocum, S. L. (2012). Food and tourism: An effective partnership? A UK-based review. Journal of Sustainable Tourism, 21(6), 789–809. https://doi.org/10.1080/09669582.2012.741601

Galati, A., Testa, R., Schifani, G., & Migliore, G. (2021). Tourists’ motivation toward culinary destination choice: Targeting Italian tourists. Journal of Foodservice Business Research, 26(4), 647–668. https://doi.org/10.1080/15378020.2021.1948295

García-Pérez, L. E., & Castillo-Ortiz, I. (2024). Memorable gastro-tourism experiences: A systematic literature review. Annals of Tourism Research Empirical Insights, 5(2), Article 100158. https://doi.org/10.1016/j.annale.2024.100158

Ghanem, M. (2019). The behavioral intention of tourists toward local foods: An applied research on the local foods served in Egyptian Siwa Oasis. Journal of Service Science and Management, 12(6), 714–741. https://doi.org/10.4236/jssm.2019.126049

Hadian, M. S. D., Mudalifa, F., Novianti, E., Khodijah, U. S. L., & Yuliawati, A. K. (2024). The rise of gastronomy tourism: A systematic literature review. In Advances in Economics, Business and Management Research (pp. 503–508). Atlantis Press. https://doi.org/10.2991/978-94-6463-443-3_65

Hall, C. M. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In Food tourism around the world: Development, management and markets (pp. 1–24). Butterworth-Heinemann. https://doi.org/10.1016/b978-0-7506-5503-3.50004-x

Iso‐Ahola, S. E. (1982). Toward a social psychological theory of tourism motivation: A rejoinder. Annals of Tourism Research, 9(2), 256–262. https://doi.org/10.1016/0160-7383(82)90049-4

Jeaheng, Y., & Han, H. (2020). Thai street food in the fast growing global food tourism industry: Preference and behaviors of food tourists. Journal of Hospitality and Tourism Management, 45, 641–655. https://doi.org/10.1016/j.jhtm.2020.11.001

Jong, A. de, Palladino, M., Puig, R. G., Romeo, G., Fava, N., Cafiero, C., Skoglund, W., Varley, P., Marcianò, C., Laven, D., & Sjölander‐Lindqvist, A. (2018). Gastronomy tourism: An interdisciplinary literature review of research areas, disciplines, and dynamics. Journal of Gastronomy and Tourism, 3(2), 131–146. https://doi.org/10.3727/216929718x15281329212243

Karslı, C., & Candemir, A. (2022). Destinasyon markalaşmasında gastronomi turizminin etkisinin incelenmesi: İzmir ili örneği. Doğuş Üniversitesi Dergisi. https://doi.org/10.31671/doujournal.1198699

Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431. https://doi.org/10.1016/j.ijhm.2008.11.005

Kivela, J. J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797

Kotler, P. T., Bowen, J. T., Makens, J. C., & Baloğlu, Ş. (2016). Marketing for hospitality and tourism (Global ed.). Pearson. https://elibrary.pearson.de/book/99.150005/9781292156163

Lee, I. S., & Arcodia, C. V. (2011). The role of regional food festivals for destination branding. International Journal of Tourism Research, 13(4), 355–367. https://doi.org/10.1002/jtr.852

Leković, M., Pantić, N., Stanišić, T., & Lazarević, S. (2023). A contemporary bibliometric analysis of culinary tourism literature. Ekonomika Poljoprivrede, 70(4), 1101–1122. https://doi.org/10.59267/ekopolj23041101l

Leung, D., Law, R., Hoof, H. B. V., & Buhalis, D. (2013). Social media in tourism and hospitality: A literature review. Journal of Travel & Tourism Marketing, 30(1–2), 3–22. https://doi.org/10.1080/10548408.2013.750919

Litvin, S. W., Goldsmith, R. E., & Pan, B. (2007). Electronic word-of-mouth in hospitality and tourism management. Tourism Management, 29(3), 458–468. https://doi.org/10.1016/j.tourman.2007.05.011

MacCannell, D. (1973). Staged authenticity: Arrangements of social space in tourist settings. American Journal of Sociology, 79(3), 589–603. https://doi.org/10.1086/225585

Malinowska, E., Płoska, R., Chmielewski, M., & Śledzik, K. (2024). Sustainable gastronomy – A model approach. Scientific Papers of Silesian University of Technology. Organization and Management Series, (193), 63–76. https://doi.org/10.29119/1641-3466.2024.193.4

Munar, A. M., & Jacobsen, J. Kr. S. (2014). Motivations for sharing tourism experiences through social media. Tourism Management, 43, 46–54. https://doi.org/10.1016/j.tourman.2014.01.012

Neira, C. B., & Fernández, J. I. P. (2023). Identification of the main lines of research in gastronomic tourism: A review of the literature. Sustainability, 15(7), Article 5971. https://doi.org/10.3390/su15075971

Okumuş, B. (2020). Food tourism research: A perspective article. Tourism Review, 76(1), 38–42. https://doi.org/10.1108/tr-11-2019-0450

Okumuş, B., Köseoğlu, M. A., & Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, 64–74. https://doi.org/10.1016/j.ijhm.2018.01.020

Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T., Mulrow, C. D., Shamseer, L., Tetzlaff, J., Akl, E. A., Brennan, S., Chou, R., Glanville, J., Grimshaw, J., Hróbjartsson, A., Lalu, M. M., Li, T., Loder, E., Mayo‐Wilson, E., McDonald, S., … Moher, D. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, Article n71. https://doi.org/10.1136/bmj.n71

Palacio, A. B., & Martín, J. D. (2004). Factors influencing destination image. Annals of Tourism Research, 31(3), 657–681. https://doi.org/10.1016/j.annals.2004.01.010

Pine, B. J., II, & Gilmore, J. H. (2011). The experience economy (Updated ed.). Harvard Business Review Press.

Pou, S. K., Fraser, B., & Fredline, L. (2021). A contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312–328. https://doi.org/10.1080/02508281.2021.1997491

Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037–1058. https://doi.org/10.1108/ijchm-10-2020-1217

Santich, B. (2003). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23(1), 15–24. https://doi.org/10.1016/s0278-4319(03)00069-0

Scarpato, R. (2003). Gastronomy as a tourist product: The perspective of gastronomy studies. In A.-M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 65–84). Routledge. https://doi.org/10.4324/9780203218617-10

Sio, K. P., Fraser, B., & Fredline, L. (2021). A contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312–328. https://doi.org/10.1080/02508281.2021.1997491

Smith, S. L., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46(3), 289–299. https://doi.org/10.1177/0047287506303981

Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of Business Research, 104, 333–339. https://doi.org/10.1016/j.jbusres.2019.07.039

Stone, M. J., Soulard, J., Migacz, S. J., & Wolf, E. (2017). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758

Şeyhanlıoğlu, H. Ö. (2023). Cumhuriyet sonrası Türkiye’de sürdürülebilir gastronomiye dair hazırlanan lisansüstü tez çalışmalarının bibliyometrik analizi. Kent Akademisi. https://doi.org/10.35674/kent.1349531

Visković, N. R., & Komac, B. (2021). Gastronomy tourism: A brief introduction. Acta Geographica Slovenica, 61(1). https://doi.org/10.3986/ags.10258

World Tourism Organization. (2019). Guidelines for the development of gastronomy tourism. https://doi.org/10.18111/9789284420957

Xiao, Y. L., & Watson, M. (2017). Guidance on conducting a systematic literature review. Journal of Planning Education and Research, 39(1), 93–112. https://doi.org/10.1177/0739456x17723971

Yong, R. Y. M., Chua, B., Han, H., & Kim, B. (2022). Taste your way across the globe: A systematic review of gastronomy tourism literature (2000–2021). Journal of Travel & Tourism Marketing, 39, 623–650. https://doi.org/10.1080/10548408.2023.2184445

Yoon, Y., & Uysal, M. (2003). An examination of the effects of motivation and satisfaction on destination loyalty: A structural model. Tourism Management, 26(1), 45–56. https://doi.org/10.1016/j.tourman.2003.08.016

Etik Kurul İzni

Makalede etik kurulu izni ve/veya yasal/özel izin alınmasını gerektiren bir durum yoktur.

Katkı Oranı Beyanı

Çalışmanın tüm süreçleri (fikir, tasarım, literatür taraması, analizi ve makale yazımı) tek yazar tarafından yürütülmüş olup, yazarın katkı oranı %100’dür.

Çıkar Çatışması Beyanı

Bu çalışmada herhangi bir kurum/kuruluş ile çıkar çatışması bulunmamaktadır.

İndir

Yayınlanmış

2026-09-30

Nasıl Atıf Yapılır

İnceöz, S. (2026). Gastronomi Turizminin Sürdürülebilirliği ve Destinasyon Seçimi İlişkisinin Sistematik Literatür İncelemesi. Journal of Recreation and Tourism Research, 13(3), 270–302. https://doi.org/10.5281/zenodo.23033720

Sayı

Bölüm

Derleme Makalesi