The article titled “A Literature Review of Gastronomy Tourism within the Perspective of Sustainability”, co-authored by Asst.Prof.Dr. İrfan YAŞAR, was published in the International Journal of Social Sciences & Economic Environment. The study, published by two authors, aims to determine the extent to which the sustainable development trend, which is adopted as an indispensable idea in many sectors, can be applied for sustainable gastronomy tourism. In the article, the authors presented a literature review by examining books, journals, academic thesis and internet resources on the possible contributions of sustainable gastronomy tourism to sustainable tourism and sustainable economic development. The authors explained gastronomic tourism in the study, stating that visits to destinations with local products turn into a unique experience. At the same time, they emphasized that it can reduce the negative seasonal effects in some destinations by enabling the diversification of touristic activities. They emphasized that gastronomic tourism should adopt objectives such as ecological environmental protection processes, responsible consumption including the protection of biodiversity, respecting the cultural authenticity and values of the locals, increasing food security of local communities and creating a social service approach. The authors stated that cooking equipment contains cultural heritage elements and culinary traditions reflect the cultural heritage of the region such as folklore, religion, language, hospitality, family and social structure, environmental awareness, ceremonies, celebrations and festivals. In sustainable gastronomy tourism, visitors are encouraged to adopt a sustainable gastronomy approach by being included in cultural life, mainly through cuisine, local products and all related services. In this way, the authors emphasized adopting a sustainable gastronomy approach that is sensitive to environmental problems and cultural heritage, with the participation of local people and supported by educational institutions.
Yaşar, İ. ve Gümrükçü, S. (2022). ’A Literature Review of Gastronomy Tourism within the Perspective of Sustainability’ International Journal of Social Sciences & Economic Environment (IJSSEE), 7(2): 20-29. https://doi.org/10.53882/IJSSEE.2022.0702002