Özet:

Konya, the capital of the Seljuk State, hosted many civilizations and remembered as Mevlana’s region, and contributed greatly to the development of Turkish Cuisine with its cultural and historical city features as well as its delicious local meals. Nevertheless, it cannot fully see the deserved value in the gastronomy tourism sector because of the promotion and marketing difficulties of Konya. The purpose of this study was to compile some important local known meals of the Konya cuisine related to gastronomy tourism during historical background. For this purpose, starting from the findings obtained from Catalhoyuk excavations in the Neolithic Age, the study of the evident written sources of the civilizations ruled in this geography until now, and the gastronomic tourism values in Konya, the importance of the Konya cuisine, which was one of the main components of Turkish cuisine with rich food cultures. When Konya cuisine with rich food culture was viewed in terms of gastronomy tourism, it was determined that the meals are predominantly cereal, meat and vegetables. These foods were important on the basis of the main meal ingredients. Additionally, the local meals of Konya have significantly affected the region’s economy in terms of gastronomy tourism. In the light of this review, it is thought that it may benefit future studies on gastronomy tourism from a perspective

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