Author(s): Okan TÜRK
Gastronomy tourism is a type of alternative tourism that includes travel and accommodation that people have made to
experience different culinary cultures, eating and drinking habits, food and beverage types. Gastronomy tourism is very important in
terms of promoting and marketing a destination and creating a destination image. This is because gastronomic tourism is not only an
alternative type of tourism, but it can also be integrated with many other alternative tourism types. In this context, the development of
gastronomic tourism in a region can attract more tourists to that region, thus enabling the region to get a higher share of tourism
revenues. It is important to develop alternative tourism types such as gastronomy tourism especially for provinces such as Mus that are
not located in the coastal area and cannot get enough share from the income of sea-sand-sun tourism. Therefore, in this study, the aim is
to evaluate the gastronomy tourism potential of Mus province. For this purpose, evaluations were made regarding the gastronomy
tourism potential of Mu? province; With the SWOT Analysis method, the strengths and weaknesses of the gastronomy tourism
potential of the province of Mu? were tried to be determined, and the opportunities and threats for the development of gastronomy
tourism in the province were evaluated. As a result, considering the historical background of the province of Mus, rich culinary culture,
agriculture and animal husbandry activities, natural plant diversity in the region and other alternative tourism types that can be
realized in integration with gastronomy tourism, it has been observed that the province has a serious potential for gastronomy tourism.
In this context, various suggestions have been made for the development of gastronomy tourism in the province of Mus.
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