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Bu çalışmada gastronomi müzeleri somut olmayan kültürel mirasın sürdürülebilirliğini sağlamak için önemli bir unsur olarak görülmektedir. Öyle ki, gastronomi müzeleri, somut olmayan kültürel miras kapsamına giren mutfak kültürünün korunmasını ve gelecek nesillere aktarılmasını sağlamaktadır. Durum değerlendirme derlemesi niteliği taşıyan bu çalışmanın amacı, tüm dünyada alanı genişleyen ve büyük bir talebe sahip olan gastronomi müzelerinin sürdürülebilir turizm faaliyeti olarak değerlendirilmesine yönelik bir bakış açısını sunmaktır. Gastronomi müzeleri ile ilgili çalışmalar incelendiği zaman, genellikle, müzelerin turist çekme özelliği üzerinde durulduğunu ve turistlerin istek ve beklentilerine yönelik anket çalışmaları yürütüldüğü gözlemlenmiştir. Oysa bu çalışmada, gastronomi müzelerinin sürdürülebilirlik olgusuna olan katkısı incelenerek kapsamlı bir literatür taraması yapılmış böylelikle araştırmacıların uzmanlık alanlarındaki yenilikleri izleyebilmelerine dayanak oluşturulmuştur. Günümüzde yeni deneyimler edinmek, yeni kültürler tanımak ve hatta yeni tatlar tatmak isteyen kişiler için gastronomi turizmi vazgeçilemez alternatif turizm türlerinden biri haline gelmiştir. Gastronomi turizmi, “gastronomik destinasyonlara yapılmış olan eğlenme hedefli yiyecek ve içecekleri kapsayan rekreasyonel tecrübesel faaliyetlerin tümü” olarak tanımlanmakta ve dünyada turistlerin %88,2’sinin destinasyon seçiminde önem arz eden bir turizm çeşidi olarak gündeme gelmektedir. Fakat gastronomi turizmi de son yıllarda, yalnızca yeni tatlar tatmak için seyahat etmenin ötesine geçmiş ve kendini çeşitlendirmiştir. Bu çeşitlendirmenin ürünlerinden biri de, gastronomi müzeleridir. 2019 itibariyle Türkiye’de on iki gastronomi müzesi bulunmaktadır. Bu gastronomi müzeleri, yiyecek ve içeceklerin günümüze kadarki süreçte nasıl elde edildiğinin görülmesini sağlayan, farklı kültürlerin yeme içme alışkanlıklarının incelenmesine imkan veren ve gastronomik değerlerin korunmasına ve unutulmamasına olanak sağlayan bir öğe olarak karşımıza çıkmaktadır. Gastronomi müzelerinin “UNESCO Somut Olmayan Kültürel Miras” kapsamında ele alınması sürdürülebilirliğe, ülke imajına ve ekonomisine sağladıkları katkıların farkına varılması gerekmektedir. Bu sebeple, gastronomi müzelerinin tanıtım-pazarlama faaliyetlerine yönelik öneriler geliştirilmiştir.
In this study, gastronomic museums are seen as an important element in ensuring the sustainability of non-specific cultural heritage. Thus, gastronomic museums ensure the preservation and transfer of the kitchen culture within the scope of non-specific cultural heritage to future generations. The aim of this study, which has the character of a situation assessment collection, is to provide a view of the assessment of gastronomic museums that extend the area around the world and have a large demand as a sustainable tourism activity. When studies related to gastronomy museums are studied, it is often observed that museums are focused on the attraction of tourists and that survey studies are conducted on the desires and expectations of tourists. However, in this study, a comprehensive literary scan was conducted by studying the contribution of gastronomic museums to the sustainability phenomenon, so that researchers were able to track the innovations in the fields of expertise. Today, gastronomic tourism has become one of the indispensable alternative tourism types for those who want to acquire new experiences, learn new cultures and even taste new tastes. Gastronomy tourism is defined as "all of the recreational experience activities covering entertainment-targeted foods and drinks that are made for gastronomic destinations" and is presented as a variety of tourism that is important in the selection of destinations by 88.2% of tourists around the world. But gastronomic tourism has also gone beyond traveling to taste only new flavours and diversified itself in recent years. One of the products of this diversity is the gastronomy museums. As of 2019, there are 12 gastronomi museums in Turkey. These gastronomic museums appear to us as an item that makes it possible to see how food and beverage are obtained in the process until today, that allows the study of eating habits of different cultures and that allows the gastronomic values to be preserved and not forgotten. Gastronomy museums should be dealt with within the framework of UNESCO’s Non-Specific Cultural Heritage; it is necessary to realize the contribution they make to sustainability, the image of the country and the economy. Therefore, recommendations for the promotion-marketing activities of gastronomy museums have been developed.
In this paper, gastronomy museums are seen as an important element to ensure the sustainability of intangible cultural heritage. Such that, this museums enables the preservation of culinary culture which is included in the scope of intangible cultural heritage and to hand this culture down the next generations. The aim of this study, which is a review of the situation evaluation, is to bring a new perspective on evaluation of the gastronomy museums, which expanding its area in the world and having a large demand, as a sustainable tourism activity. When the studies on gastronomy museums are examined, it is generally observed that the surveys were conducted for tourists’ wishes and expectations and the gastronomy museums were adressed about their capability to draw tourist. However, in this study, a comprehensive literature review was conducted by examining the contribution of gastronomy museums to the sustainability phenomenon; in this way, the basis is formed for keeping abreast of the latest developments in the field of specialization of researches. Gastronomic tourism has become one of the essential alternative tourism types for people who want to gain new experiences, to get to know a new culture and even to taste new flavors. Gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating factors for travel. Also, it is a kind of tourism which is an important factor in the choice of touristic destination for 88,2% of tourist in the world. However, in recent years, it is seen that gastronomic tourism becomes diversified. One of the products of this diversification is gastronomy museums. By the year 2019, there are twelve gastronomy museums in Turkey. These museums explore the history of Turkish gastronomy culture. It demonstrates that the preparing process of the food and beverages. Also, it allows to examine the food habits of different cultures. A gastronomy museum is an item for protection of gastronomic values. Gastronomy museums should considered as UNESCO Intangible Cultural Heritage. Also, the contribution of museums to sustainability, county image and economy should be noticed by stakeholders. For this reason, in this paper, suggestions about gastronomy museums’ marketing activities have been developed.
Field : Sosyal, Beşeri ve İdari Bilimler
Journal Type : Ulusal
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