Özet:

Destinations should evaluate their tourism products in coordination with all their resources and values and benefit from complementary elements to not lose their competitive advantage and make them sustainable. This research aimed to present separately the current situation of geographically indicated products and intangible cultural heritage (ICH) values of Afyonkarahisar province and within the scope of UNESCO Creative Cities Network Gastronomy epaulet, comparatively, examine the compatibility of geographically indicated food products of Afyonkarahisar with the elements of ICH Turkish Cuisine. The research population covers the geographically indicated products and the national ICH inventory, while the sample consists of the products that Afyonkarahisar province has in these two categories. Document-archive technique, one of the qualitative research methods, was adopted in data collection. In this direction, Turkish Patent and Trademark Institution Geographical Indication Portal and UNESCO Turkish National Commission ICH National Inventory were used as secondary data sources. In the analysis of the data frequency analysis were used, and the obtained findings were discussed through cross tables in terms of various variables. As a result of the research, it has been determined that although the level of harmony between the geographical indications of Afyonkarahisar and the Turkish Culinary Culture elements of the ICH National Inventory is high, the studies are not carried out in coordination at the same level of importance/priority in terms of these two variables.

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