Özet:

It is known that the history of the Turks is based on very ancient periods and the Anadolu lands in which they lived intensely have hosted more than one civilization at the same time. As a result, elements derived from different cultures are gathered together in the Turkish culture. The culinary culture is one of the areas in which the Turkish culture has this cultural diversity. Turkey’s rich-content cuisine is one of the important resources for the tourism industry. Local flavours, traditions and traditions, nutritional culture, cooking and preparation tools all have provided diversity in the formation of the Turkish gastronomic identity heritage. In recent years, the increase in tourism activities has brought together innovative approaches and led to the emergence of different types of tourism. Gastronomy tourism is a cultural tourism that is increasingly prevalent today and provides significant income to the market and contributes to economic development. With the spread of gastronomic tourism, tourism activities are moving in this direction and in the destination preferences, the kitchen culture is in the forefront. In this collection, the concepts of gastronomic tourism and gastronomy, which are an important variety of tourism, will be discussed, and recommendations for the place and development of tourism will be made.

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