Abstract:

Abstract The purpose of this research is to determine the effects of local tastes on gastronomic tourism by evaluating the dishes of the Niğde region with stakeholders in terms of gastronomic tourism. The face-to-face interview technique, one of the qualitative research methods, was used as a data collection method. The universe of the research; 20 people consisting of the owners and staff of restaurants and restaurant businesses in the center of Niğde, 8 people consisting of hotel business owners and personnel with tourism operation certificates and municipality certificates, and 10 people consisting of A group and travel agency business owners and personnel, the president of the Tourism Association and Niğde Province The Directorate of Culture and Tourism consists of the director and the deputy director. When all the data obtained as a result of the research were examined, it was determined that the gastronomic tourism potential of Niğde was high, but this situation could not be brought to the fore. Therefore, it is envisaged that this situation can be resolved with investigations and initiatives. In the research, to develop Niğde gastronomic tourism; Suggestions were made to organize various gastronomic festivals and events to promote the local food and beverages, increase the promotion and advertisements for local cuisine studies in the region, and reproduce the geographically marked and registered products of Niğde cuisine.

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