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Bu çalışmanın temel amacı, Tokat iline ait yöresel lezzetleri gastronomi turizmi kapsamında ve duygusal değer boyutunda incelemektir. Araştırmada tarama yöntemi uygulanmıştır. Çalışmanın örneklemini 2019 yılı Ekim-Aralık ayları arasında Tokat ilinde ikamet eden 428 birey oluşturmaktadır. Çalışmada veri toplama yöntemi olarak anket tekniği tercih edilmiştir. Çalışma sonucu elde edilen veriler istatistiksel analizlere tabi tutulmuştur. Bu analizler frekans dağılımı, güvenilirlik analizi, faktör analizi ve t-testi’dir. T-testi sonucunda, Tokat ilinde ikamet eden bireylerin yöresel yiyeceklere ilişkin duygusal değer algılarının cinsiyete göre anlamlı bir farklılık göstermediği ortaya çıkmıştır. Öte yandan çalışmaya katılanların duygusal değer algılarının yüksek düzeyde olduğu belirlenmiştir. Ayrıca çalışmaya katılanlar tarafından; Tokat iline ait gastronomik lezzetlerden Tokat Kebabı, Bat, Bağ Yaprağı, Zile Pekmezi ve Zile Kömesi’nin daha fazla tercih edildiği ve gastronomi turizmi açısından ön plana çıkarılmasının önemli olduğu tespit edilmiştir.
The main purpose of this study is to examine the local tastes of Tokat within the scope of gastronomy tourism and emotional value. The scanning method was used in the research. The sample of the study consists of 428 individuals residing in Tokat province between October-December 2019. Questionnaire technique was preferred as the data collection method in the study. The data obtained as a result of the study were subjected to statistical analysis. These analyzes are frequency distribution, reliability analysis, factor analysis and t-test. As a result of the t-test, it was revealed that the emotional value perceptions of the individuals residing in Tokat province did not show a significant difference according to gender. On the other hand, it was determined that the emotional value perceptions of the participants in the study were at a high level. In addition, by those who participated in the study; It has been determined that the gastronomic delicacies of Tokat province, Tokat Kebab, Bat, Vineyard Leaf, Zile Molasses and Zile Churchkhela are more preferred and it is important to bring them to the fore in terms of gastronomy tourism.
The main purpose of this study is to examine the local tastes of Tokat within the scope of gastronomy tourism and emotional value. The scanning method was used in the research. The sample of the study consists of 428 individuals residing in Tokat province between October-December 2019. Questionnaire technique was preferred as the data collection method in the study. The data obtained as a result of the study were subjected to statistical analysis. These analyzes are frequency distribution, reliability analysis, factor analysis and t-test. As a result of the t-test, it was revealed that the emotional value perceptions of the individuals residing in Tokat province did not show a significant difference according to gender. On the other hand, it was determined that the emotional value perceptions of the participants in the study were at a high level. In addition, by those who participated in the study; It has been determined that the gastronomic delicacies of Tokat province, Tokat Kebab, Bat, Vineyard Leaf, Zile Molasses and Zile Churchkhela are more preferred and it is important to bring them to the fore in terms of gastronomy tourism.
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