Özet:

Gastronomic tourism, which is an alternative tourism variety, is of great importance in reducing the difference in tourist attraction between destinations and in supporting the development of rural areas,. Despite the appearance of the Turkish cuisine culture as one of the best cuisine and having regional or local cuisine cultures with different rich contents, gastronomic tourism does not get enough part of the cake. The study in this context aims to evaluate the cuisine culture from the point of view of gastronomic tourism. The study also aims to increase the recognition of these products by identifying the rich cuisine culture that the site possesses and the content of the products that may be potential in terms of gastronomic tourism. According to this objective, the studies conducted first towards the Erzurum cuisine culture, the Erzurum Provincial Culture and Tourism Directorate and the Erzurum Governorate's sites have been identified and then the potential products have been determined by movement from these studies. These products can be sorted in the form of Cağ Kebabı, Ekşili Fillma, Separate Vaccine Soup, Kadayıf Fillma, Iron Sweets, Civil Cheese, Erzurum Water Bean, Karnavas Dut Bakmezi, Acem Bread.

Özet:

Gastronomi tourism, which is one of the alternative tourism types, has a great importance in reducing the tourist attraction power between destinations and especially in supporting the development of rural areas. Although Turkish cuisine is one of the best cuisines and regional culinary cultures are rich in content, they cannot get enough share from gastronomy tourism cake. In this context, the study aims to evaluate the culinary culture of Erzurum in terms of gastronomy tourism. The study also aims to increase the recognition of these products by specifying the rich culinary culture of the region along with the contents of the products that may be potential for gastronomy tourism. For this purpose, firstly the studies on the culinary culture of Erzurum, the products of Erzurum Provincial Culture and Tourism Directorate and Erzurum Governorship sites were determined and then the potential products were determined from these studies. These products include Cağ Kebabı, Ekşili Dolma, Ayran Aşı Çorbası, Kadayıf Dolması, Demir Tatlısı, Civil Peyniri, Erzurum Su Böreği, Karnavas Dut Pekmezi, Acem Ekmeği.

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