Abstract:

When studied today’s travel behaviors, it is seen that tourists are increasing their interest in alternative tourism, except the 3S, which is called sea-sunscreen tourism. In particular, high-level educational and cultural tourists are looking for what’s different from their own lifestyle, for which they prefer to travel to destinations with original, cultural and local characteristics using modern technological tools. In this context, it appears that local foods and drinks that are specific to the local or destination have become an important attraction for tourists. The aim of this study is to determine the attitudes and behaviors of tourists visiting Bartın towards local food. By reviewing the 2017 data of the Bartin Provincial Culture and Tourism Directorate, it is seen that the most visitors to the Bartin Province are local tourists with a nighttime of 275.001. Therefore, the universe of research is formed by indigenous tourists who visit Bartın. The method of sampling is easily used to determine the sample. In the framework of the study, 397 indigenous tourists were applied face-to-face using the survey technique. When the results of the research are examined; local tourists visiting Bartın, the main reasons of the visit are not Bartın local cuisine, they have not enough information about Bartın local meals before or after the visit, the most important element in the site is that the local cuisine is not included in the monsoon of the accommodation companies in the Ild, it is also seen that the number of that will taste these flavours to the visitors is less.