Özet:

Abstract Given the regional foods in Turkish culinary culture are considered in the context of gastronomy tourism, a new alternative tourism type that has recently gained increasing importance, it contributes to the tourism and promotion of the region in particular and the country in general. In this context, the main purpose of the current study is to determine the attitudes, knowledge, and opinion of national and international tourists visiting the TRB2 Development Region regarding the gastronomy of the region. The study was conducted with a quantitative research approach on a sample consisting of tourists visiting the provinces of Van, Muş, Bitlis, and Hakkari. As a sampling technique, both quota and convenience sampling were used jointly, and 492 visitors participated in the study. Based on the descriptive statistics, independent sample t-test, and analysis of variance tests, the results of the study revealed that the region is predominantly visited by Turkish and Persian tourists with higher education status; tourists' knowledge of the region and local cuisine is low, and promotion is among the important reasons for this. In addition, the analysis results indicate that tourists with a higher degree of education are more interested in gastronomy tourism, have higher opinions about businesses, and have higher opinions about food and beverages. In line with the results of the study, it is recommended that steps need to be taken to promote the rich gastronomy culture of the TRB2 Development Region.

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