The Strategic Process of Integrating Gastronomy and Tourism: The Case of Cappodocia

Aydın A.

Journal of Culinary Science and Technology, vol.18, no.5, pp.347-370, 2020 (ESCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.1080/15428052.2019.1616022
  • Journal Name: Journal of Culinary Science and Technology
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.347-370
  • Keywords: Gastronomy, strategy implementations in gastronomy tourism, gastronomic identity, emergent strategy, qualitative research
  • Ankara Haci Bayram Veli University Affiliated: No

Abstract

© 2019 Taylor & Francis.This study aims to determine the strategy followed regarding the process of integrating gastronomy and tourism. The data development process was carried out using semistructured interviews and documentary research and these qualitative data were primarily analyzed through content analysis. Semistructured interviews were conducted with 30 volunteer tourism stakeholders (n = 30). Data analysis showed that there is no clear strategy or defined performance outcome goals which would be useful for gastronomy within the framework of tourism in Cappadocia. It can be submitted that the strategic planning in tourism can be replaced by the emergent strategy in the context of the relationship between gastronomy and tourism.