Özet:

The aim of this study is to determine the typology of gastro-tourists who participate in gastronomic tourism. For this purpose, a survey was implemented to local and foreign tourists who visit the Gastronomy City, the food and beverage enterprises located in Gaziantep, the enterprises where local products are sold and travel vendors and the kitchen museum. First, the frequency and percentage distribution of the data obtained from the participants was examined. An accumulation analysis was made to determine the typologies of Gastro-tourists. The aggregation analysis has identified five gastro-tourist types, including organic, innovative, learning-intended, food-intended and local. While organic tourists are more interested in farm markets, organic products and products that can be split from their branches, innovative tourists love innovation in food-related activities. Tourists who aim to learn/like prefer themselves primarily want to develop in food and culture. The food for tourists who care about food, and for local tourists, the products of the destination they go, the food is of great importance.

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