Author/Authors
ŞENGÜL, Serkan Sakarya Üniversitesi - Sosyal Bilimler Enstitüsü, Turkey , GENÇ, Koray Abant İzzet Baysal Üniversitesi - Mudurnu Süreyya Astarcı Meslek Yüksekokulu, Turkey
Title Of Article
USE OF REGIONAL CUISINE AS A SUPPORTIVE PRODUCT WITHIN THE SCOPE OF FESTIVAL TOURISM: A STUDY ON MUDURNU SILK ROAD CULTURE ART AND TOURISM FESTIVAL
شماره ركورد
24813
Abstract
In this study, the idea of using regional cuisine as a supportive product within the scope of festival tourism has been highlighted. In this context festival tourism and regional cuisine notions are explained and semi-structured interviews are performed with local managers and stakeholders in a position regulatory for Silk Road Culture Art and Tourism Festival carried out in Mudurnu. As a result of performed interviews, it has been concluded that use of regional cuisine products in advertisement materials should be increased, provision of regional foods to festival visitors coming to the region should be enabled, archiving of regional taste information should be provided and researches should be done relating to those attending the festival.
From Page
79
NaturalLanguageKeyword
Festival Tourism , Regional Cuisine , Silk Road Culture Art and Tourism Festival , Mudurnu
JournalTitle
Pamukkale University Journal Of Social Sciences Institute
To Page
89
JournalTitle
Pamukkale University Journal Of Social Sciences Institute
Link To Document