Abstract:

The Cittaslow title, given to the cities that succeeded inining their existence in its original form, has the characteristic of being a very popular tourist center today with its untouched nature, its rich historical history and the food and beverage culture that it succeeded in preserving until today. In this study, it is intended to register by identifying local gastronomic products with a high potential for trading, branding and registration in Gökçeada (Imroz), creating a "Local Gastronomic Product Reference Source List" in this regard and determining the level of presentation of local products in Cittaslow theme restaurants operating in Gökçeada. The research in the framework of the study has a quality research character. In the framework of the research, there were discussions with 29 restaurant business managers in Gökçeada that operate in accordance with Cittaslow's philosophy. As a result of the study, 14 products of the food and beverage culture in Gökçeada have been identified with a high potential for trading, branding and geographical registration. Furthermore, the local gastronomic products presented in the restaurants operating in Gökçeada (Imroz) have been determined that, despite the preference of all tourists coming to the island, production and sales have not been sufficiently supported, that there are no sufficient efforts to register these products in the scientific sense and that the level of presentation in the restaurants is low. This study is under the Eastern Mediterranean University, the Faculty of Tourism, the Master's Program in Gastronomy Yrd. and do. The master's thesis, which was conducted under the advice of Dr. Özlem Altun, is derived from the title "Local Gastronomic Products Use in Cittaslow City Restaurants: Gökçeada (Imroz) Example".

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