Akademik Veri Yönetim Sistemi
Anti Fragile Rural Tourism Entrepreneurship Final Conference , Eskişehir, Türkiye, 26 - 29 Şubat 2024
When the components of rural tourism are examined, it is seen that its connection with gastronomy tourism is associated with the subheading of local food products. During the rural tourism activity, which offers accommodation in villages and farms, elements such as experiencing the natural agricultural products grown in these regions, discovering the local culinary culture and spending time in the natural environment are among the main objectives of rural tourism. In addition to factors such as the development of rural tourism, the development of environmental and healthy life awareness, the increase in interest in organic food, and the increase in the level of education and culture, it has also contributed to the increase in interest in local culinary culture. Awareness of the cultural attraction created by local cuisines, which stand out as an important factor in tourists' travel preferences, has increased in recent years. For this reason, people interested in tourism want to explore local cuisines where they can experience and learn both local products and local culture. Local culinary culture is a determining factor for the development of rural tourism and the uniqueness of destinations.
In this research, studies in the rural tourism literature will be examined with a focus on local culinary culture. The aim of the research is to create a review of the issues addressed by local culinary culture in terms of rural tourism. The data set of the research consists of studies that include both the words “rural tourism” and “gastronomy” in the WOS database, as well as the keywords “rural tourism” and “local food”. This data set will be examined in terms of bibliometric features such as “year published”, “journal in which it was published”, “author name”, “method used” and “subject of the study” depending on the systemic review process.