Slow Food Hareketi'ne yönelik etnografik bir araştırma: Germiyan Köyü örneği

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Thesis Type: Postgraduate

Institution Of The Thesis: Van Yüzüncü Yıl University, Sosyal Bilimler Enstitüsü, TURİZM İŞLETMECİLİĞİ ANABİLİM DALI, Turkey

Approval Date: 2020

Thesis Language: Turkish

Student: MERVE KOCABAŞ

Supervisor: Mehmet Şeremet

Open Archive Collection: AVESIS Open Access Collection

Abstract:

The "Slow Food Movement" to be evaluated within the scope of food tourism, is important for emphasizing the purpose of the emergence of the local culture, creating a desire that focuses the local values and encourages local culture to experience and protect daily life practices. The main purpose of this research is to critically examine the development of tourism in Germiyan Village through the Slow Food Movement and the return process to a tourism village that produces services from the agricultural community with an ethnographic perspective. In this thesis, the application process of "Slow Food" movement and daily life practices of local people in the village Germiyan are examined. In this framework, the role of the Slow Food Movement in the development of tourism in Germiyan village is determined and the socio-cultural experiences, difficulties, socio-cultural gains and the reasons for the (un)success of the Slow Food Movement are explained in detail. In this sense, as this thesis provides in-depth stories by focusing on success and failure application of the Slow Food movement in Turkey, it has been considered to make important original contributions to the literature and knowledge. Qualitative research design was employed. In this context, in-depth interviews with a total of 42 people and 4-month ethnographic observations were undertaken with the locals. In the analysis of the findings obtained in the research, interpretive and critical perspectives were followed based on the theory of social experience. The conclusions in this thesis are as follows: It is seen that the Slow Food Movement provides important contributions to the development and diversification of tourism as well as creates important opportunities at the local level. With the increase in the number of women entrepreneurs, there have been such results as the reproduction of village spaces and empowerment of women. However, the result of not being as a Slow Food village is that the commoditised local cultural values prevail over common goals and that the commodity has become a goal rather than a marketing tool. Eventually, it is seen that the practice in the village does not comply with the main principles in that the application process was halted. Nevertheless, having experienced this failure process, a few cases of success attempts have also been achieved by the reproduction of local knowledge with socio-cultural insight and they help again turning the direction back into a sustainable tourism focus. Key Words: Slow Food, Food Tourism, Germiyan Village, Etnography, Social Practice Theory