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"Gastronomy"
Research Papers Vol. 3, No. 2 (2026) • pp. 87-99

Haute Cuisine, Cultural Capital, and Tourist Destination Image: A Qualitative Study from Türkiye

Osman Özer

This study approaches haute cuisine and fine dining not only as an area of gastronomic development but also as a strategic tool for the image building, international positioning, and competitive differentiation of tourist destinations. The primary objective of the research is to examine the role of the fine dining ecosystem in Turkey on destination image from a multi-stakeholder perspective and to reveal its contributions to the destination marketing and management literature. The research was designed within the qualitative research paradigm using a phenomenological approach; data were collected through semi-structured in-depth interviews. A total of 19 participants, selected through purposive sampling, consisted of Michelin-starred chefs, fine dining restaurant owners, young generation chefs, gastronomy academics, gastronomy writers, consumers who regularly experience fine dining, and international gastrotourists. The data obtained were analyzed using thematic analysis. The research findings show that fine dining experiences enhance the perceived prestige, cultural sophistication, and experiential value of destinations. Fine dining stands out as a symbolic tool that highlights the dimensions of exclusivity and quality in destination image, especially for tourist segments with high spending potential. It was determined that international guides such as the Michelin Guide play an important role in increasing the global visibility of Turkey's fine dining scene; however, this visibility has not yet been transformed into a comprehensive and sustainable strategy in the context of destination marketing and management. In conclusion, the study reveals that fine dining is not only a gastronomic value for Turkey but also a strategic asset in terms of destination image and international competitiveness; it offers important theoretical and practical insights in the context of destination management, gastronomic diplomacy, and brand positioning.

DOI: 10.5281/zenodo.18118050
Research Papers Vol. 3, No. 1 (2025) • pp. 25-37

Determining the obstacles and attitudes of Generation Z consumers towards organic labeled food

Berkan Şenberber, Gülşah Çağlak, Bahar Karaören, Sena Keşoğlu, Lokman Dinç

Increasing health concerns and environmental worries on a global scale have rapidly increased consumer interest in organic foods, leading to significant growth in organic food production and retail. The Z generation, in particular, differs from other generations in terms of the values, social norms, and lifestyles that shape their consumption habits. The aim of this study is to reveal Generation Z consumers' attitudes, perceptions, and barriers regarding organic-labeled foods. A qualitative research approach was adopted in the study, and data was collected from 16 participants studying gastronomy using a semi-structured interview technique. The data obtained were analyzed using descriptive analysis methods, and seven main themes were identified through a manual coding process: natural environment, healthy and nutritious, limitations, unhealthy and harmful, level of knowledge, taste perception, and desired organic foods. The findings show that Generation Z has positive attitudes towards organic food, but these attitudes are difficult to translate into behavior due to factors such as high prices, limited access, and time constraints. The study interprets the findings within the framework of the Theory of Planned Behavior (Ajzen, 1991). According to this theory, positive attitudes and social norms increase young people's intention to consume organic food, but when perceived behavioral control is weak, an intention-behavior gap emerges. The results indicate that the organic food sector needs to strengthen its emphasis on health and naturalness in its marketing strategies targeting young consumers, increase social media and influencer collaborations, and develop solutions to reduce access and pricing barriers. The research contributes to the literature theoretically and provides practical recommendations to practitioners.

DOI: 10.5281/zenodo.17159981
Review Paper Vol. 2, No. 2 (2024) • pp. 69-80

The effect of food and beverages served in accommodation businesses on destination attractiveness

Gökhan Onat

Food and beverage services offered in accommodation establishments are one of the most important elements of the tourism experience. Local cuisine experiences are becoming more and more prominent among tourists' motivations for choosing destinations. Increasing the attractiveness of destinations and ensuring the satisfaction of tourists is directly related to authentic and quality gastronomy services. Food and beverages are considered to be not only a means of consumption but also an important tool for cultural identity and brand value of destinations. In this context, local gastronomy elements offered to tourists can positively affect the overall image of the destination and visitor loyalty. In this study, the effects of food and beverages offered in accommodation establishments on destination attractiveness are examined in the light of the research in the literature. A total of 15 studies were evaluated using content analysis method and the effects of these services on tourist satisfaction, behavioral intentions and destination preferences were revealed. The findings show that quality and authentic gastronomy services have the power to differentiate destinations and this positively affects tourists' destination preferences. In addition, factors such as the way food is presented, its visuality and the atmosphere of the environment in which it is presented are also found to strengthen tourist satisfaction. However, it was emphasized that low quality services may lead to tourist dissatisfaction and damage the image of the destination. With these aspects, gastronomy tourism is considered as a powerful strategic tool in destination marketing.

DOI: 10.5281/zenodo.14540498
Research Papers Vol. 2, No. 1 (2024) • pp. 25-33

The Future Role of Edible Insects: A Study on Perception and Acceptance among Chefs in Mersin Province

Yunus Doğan, Cevat Ercik, Akın Akpur

The aim of this study is to determine the approaches regarding the incorporation of edible insects into Turkish cuisine in the event of a potential food crisis. In this context, data were collected using a semi-structured survey technique. The participants of the study consist of 15 professional chefs operating in the province of Mersin. The obtained data were analyzed through content analysis using MAXQDA software. The researchers tabulated and explained the coding of participants' responses and the frequency analyses of the words used. According to the research results, it was determined that the prevailing opinion among the chefs is that edible insects would currently be negatively received by customers. However, in a scarcity situation, they could be integrated into Turkish cuisine through blending and fusion cooking techniques.

DOI: 10.5281/zenodo.13982774
Theoretical paper Vol. 1, No. 1 (2023) • pp. 33-39

Motivated tourists: Gastronomy image and its implications for destination managers

Gökhan Onat

The purpose of this theoretical paper is to provide the reader with a better understanding of the phenomenon by investigating the major relevance that gastronomy image has in the field of tourism destination management. The author makes use of the insights that can be obtained from the theory of motivation to provide direction for their subsequent investigation. Through its findings, the study sheds light on the numerous ways in which gastronomy influences the allure of locales, the degree of contentment that tourists have, and the entire experience that they have while they are on vacation. The purpose of this article is to investigate the ways in which gastronomy image have an impact on the choices that tourists make, as well as the activities that they engage in and the choices that they make. This paper draws conclusions based on previous research and conceptual frameworks that have been previously established.

DOI: 10.5281/zenodo.10454540