Özet:

This study aims to evaluate foreign tourists’ gastronomy experiences about Turkish cuisine and to take action from these experiences to generate ideas for the development of gastronomy tourism in Turkey. In that respect, the study was conducted with 293 foreign tourists who had visited a destination in Turkey and leaving Turkey from IstanbulInternationalAirport. The gathered data was analyzed using a Statistical Package Program for Social Sciences and for descriptive statistics mean, median, mode and standard deviation is applied. Independent samples T-Test and one-way ANOVA analysis were used to determine for other explanations. The results have shown that tasting Turkish cuisine became the third reason among the other reasons to visit Turkey, also that the satisfaction with Turkish cuisine and Turkish food did not differ according to gender, education level, and marital statue or being a parent. Most of the respondents of the survey (93.2%) stated that they would give information on the Turkish gastronomy to their friends and families when they return to their country.

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