Özet:

The food and drink culture is now seen as an economic activity that affects many sectors, not just as the satisfaction of the basic needs. Food and beverage activities are the main structures of the tourism sector. Gastronomy tourism is also of particular importance among alternative tourism species because it also directly reflects the natural wealth and culture of a society. Gastronomy tourism has effects such as the spread of tourism throughout the season, the support of other activities, the increase in income and the spread of distribution, the provision of employment and the improvement of the quality of service. One of the elements that influence consumers’ choice of destination is gastronomic attractions. In this context, the countries have started to transport their local cuisine and gastronomic elements to future generations and to use them economically as an important part of tourism. In the framework of this study, local or foreign tourists who come to Sivas described as "return without food"; Sivas Booth, Sivas Fruit Cake, Sivas Meat Pidesi, Peskütan Soup, Madhamak Food, Sivas Meat Sarm, Sivas Inner Booth, Hingel, Turşu Sarm, Sivas Katmeri, Sivas Cake and Sivas Hurma Sweets micro and macro nutrient items have been studied. According to the results obtained, it can be said that when it comes to the Sivas cuisine, visitors who come to the city for different tourist resources are at the level to be able to meet their food needs. Sivas has a capacity to serve the existing tourist potential in terms of both food diversity and business capacity. When it is studied in terms of nutritional values, it can be said that the calorie values are relatively high, animal food weight but a diet that contains many functional food ingredients.

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