Abstract:

The study aimed at determining the effects of local foods and beverages on Gökçeada gastronomic tourism, to reveal the importance of these flavours and to record them to prevent them from being forgotten. The research has a quality of work. In order to collect data, 35 people from the local community and 24 people from the companies related to food and beverage in the area were interviewed to register local recipes to determine the effects of local flavours on the gastronomic tourism of the region; business owners and business staff. The study resulted in 52 local food and beverage recipes. As a result of the fewer place in the menus for other local recipes, it has been shown that business owners are not sufficiently aware of local cuisine, that food and beverages are not available to the raw materials according to the season, and that time and operating costs are insufficient. For the development of gastronomic tourism in Gökçeada, the organization of educational activities for local cuisine work in the region, the organization of various gastronomic festivals and activities for the promotion of local food and beverages, and the organization of R & D work for local cuisine.

Abstract:

The aim of this study is to determine the effects of local foods and drinks of Gökçeada on gastronomy tourism, to figure out the importance of these tastes and to record them not to be forgotten. The research performed has a qualitative characteristics. In order to collect data, 35 persons from the local residents have been interviewed to record the local recipes and 24 persons, business owners and workers, from the businesses related with food and drinks in the area have been interviewed to be able to determine the effects of local tastes on the gastronomy tourism of the region. 52 local food and drink recipes have been reached at the end of the research Why the other recipes have taken place less on the menus is that business owners do not have enough knowledge about local foods, raw materials of the foods and drinks cannot be reached in their seasons and insufficient time and business costs. In order to develop Gökçeada gastronomy tourism; it is suggested that educational activities related with local food studies should be arranged, various gastronomy festivals and activities should be arranged to familiarize the local foods and drinks and R&D studies related with local foods should be arranged.

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