Author(s): Simge ŞALVARCI, Hatice SARI GÖK
In the 20th century, industrialization began to threaten manufacturers, and many manufacturers abandon traditional techniques and use new methods. However, in the last two decades, the demand for quality products made by traditional methods has revived. In this context, local products and local foods have started to attract more attention and demand. Gastronomy tourism activities started with the interest of local products and meals. Gastronomy; The wellbeing lifestyle has become one of the elements incorporated into a new concept of cultural heritage and cultural tourism, driven by the growing trends of originality, environmental protection and the need to have a high quality experience. Increasingly, tourists opt for food that highlights the heritage and culture of a place, helping to preserve traditional forms of agriculture and cultural heritage. As a tourist resource, gastronomy is also appreciated in the industry for its ability to create rural development. Gastronomic tourism helps to increase rural income sources, improve income levels and local workforce employment (especially female employment). In this study, gastronomy tourism is discussed as a rural development tool in tourism by presenting a conceptual framework. Gastronomy Village, established within the scope of the project in Samanda? district of Hatay province, is an example of rural development efforts. Gastronomic tourism is emerging as a complementary service to increase the success of tourism development in the region. Local foods and products, which are considered as a case study in the study and contribute to the gastronomic development of the region, can be used as the driving force of local development. Due to the deep-rooted gastronomy potential in Hatay, tourism is focused on the use for development purposes. The province of Hatay will be able to attract visitors of different dimensions to the destination with gastronomic tourism other than religious and cultural tourism.
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