Abstract:

Abstract Destinations that want to be permanent in the sector and gain a competitive advantage have gastronomic diversity and enriching it with other touristic values will contribute to raising awareness in the field of tourism and developing a regional image. In this context, the aim of the research is to reveal the gastronomic tourism potential of Zonguldak province. In order to harness the unique local cuisine of the region as a valuable tourism resource, the study has provided examples from the local cuisine and offered various recommendations. Through these efforts, the potential for accelerating the development of the region as a tourist destination has been explored. Qualitative research method was applied in the research method and semi-structured interview technique was used to obtain the data. Interviews were made with people from the people living in Zonguldak and its environs. Within the scope of the study, first of all, gastronomy, gastronomic tourism and the protection of gastronomic heritage were examined conceptually and literature review was made in the relevant fields. According to the findings, it has been determined that the evaluations of the participants regarding the concept of gastronomy are similar, they find Zonguldak rich in gastronomic values, they see the gastronomic heritage as a cultural value, and they find it important to preserve and transfer them to future generations.

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