Türk Yemek Kültüründe Gastronomi–Yiyecek İçecek ve Kültür İlişkisinin Disipliner Model Bağlamında İncelenmesi

Abstract The aim of this study is to examine the relationship between gastronomy, food, and culture in Turkish food culture within the context of a disciplinary model. People will participate in activities related to food and beverage services, i.e., gastronomy, as long as they are motivated to eat and drink different regional foods and beverages. This will lead to a concentration of tourism activities in the context of food and beverage services within the context of travel. Therefore, the preservation, development, and continuity of gastronomic tourism products in their original form for generations is of great importance. The heritage of food and beverage services is not the same as the tangible heritage of sites and monuments in the context of gastronomic heritage. Food and beverage services develop and change precisely because the surrounding living culture changes. Gastronomic experiences within the framework of food and beverage services not only reflect their own local or national cultures but are also concerned with creating a tourism culture in the field of food and beverage services. In the future, developers of food and beverage tourism will have to spend more time establishing connections between the flow areas that provide a global market for gastronomy and the areas where gastronomy is produced and sustained. For the food and beverage sector to be sustainable, a production-consumption relationship must be established in food and beverage activities, and necessary promotion and activities should be supported. Products in the food and beverage sector should be well-evaluated and presented to consumers in an attractive way. Key Words: Food and Beverage Services, Turkish Food Culture, Gastronomy