A Conceptual Study on the Role of Street Food in Gastronomic Tourism

Authors : Furkan Dursun

Pages : 195-213

Doi:10.51525/johti.1554128

View : 96 | Download : 153

Publication Date : 2024-12-23

Article Type : Review Paper

Abstract :Street food, which can be defined as food and beverages that are not available within a specific organizational structure or under the roof of a place, prepared in advance or during sales by sellers on the streets and public areas, and offered directly to the customer\\\'s consumption with minimal or no processing during the sale, is shaped by the geographical conditions, agricultural characteristics, socio-economic and religious characteristics of the region, as well as the relations of societies with other societies. Street food, which reflects the culinary culture of the destination to which it belongs, has the potential to increase the region\\\'s attractiveness in gastronomy tourism while positively impacting the image and competitive advantage of the region. This study conceptually focuses on street food. In addition, the relationship between street food and gastronomy tourism is discussed and it is aimed to examine street food as a gastronomic tourism product. For this purpose, the prominent topics and studies in the literature were examined. Because of the study, some suggestions are presented for the relevant sector stakeholders and future studies. Finally, the study presents a conceptual model focusing on tourists, trends, and marketing factors within the context of street food consumption and its relationship with tourism.
Keywords : Sokak Yiyecekleri, Yerel Yiyecekler, Gastronomi Turizmi, Gastronomik Turizm Ürünleri