Abstract:

Abstract Within the scope of this study, the subject of living cuisine, which has come to the fore in the field of gastronomy in recent years, has been discussed. In order to reveal the differences according to the demographic characteristics of the living culinary experiences of the tourists visiting Cappadocia, a research was conducted on the tourists who experienced the living culinary practices in an accommodation business in Nevşehir, which made the first studies on the living cuisine. Non-random sampling method was preferred in the study. The data collection technique applied in the study is the survey technique that is frequently used in social sciences. Research data is based on data obtained from 356 questionnaires. As a result of the analyzes and findings; It has been determined that the perception of education and aesthetic experience is dominant in the experiences of the tourists regarding the living culinary practices, and there are significant differences between the averages of experience dimensions according to the demographic characteristics of the tourists. It is thought that this study will contribute to the literature to some extent, since there is a limited number of studies in the literature on living culinary experience.

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