Abstract:

Gastronomy tourism is a type of tourism focused on food and, beverage. The fact that gastronomy tourism is based on food and, beverage is of great importance within the scope of tourism diversification. Within the scope of this type of tourism, many touristic activities are provided both internationally and nationally. Thanks to gastronomy tourism, high rates of economic income are obtained. This economic revenue has the potential to increase over time. Regarding gastronomy tourism, region and, area cuisines have different touristic potential. Uncovering this potential is beneficial for the practice of gastronomy tourism. Starting from this point; a study was conducted on Adıyaman, which has a rich region cuisine. In this study, it is aimed to examine Adıyaman cuisine within the scope of gastronomy tourism. The study is important in terms of gastronomy tourism in Adıyaman province. The study is a traditional compilation. In the study, it was found that Adıyaman cuisine has great importance, potential, attractiveness and, diversity in terms of gastronomy tourism. The study revealed that Adıyaman has a rich culinary structure and, culture. As a result, it is recommended to evaluate the place of Adıyaman gastronomy in Turkish gastronomy.