THE IMPACT OF GASTRONOMY TOURISM ON SOCIETY IN ERZURUM: ECONOMIC OPPORTUNITIES, ENVIRONMENTAL CONCERNS, AND SOCIO-CULTURAL WEALTH
Abstract views: 206
/ 
PDF downloads: 98
DOI:
https://doi.org/10.5281/zenodo.8430062Keywords:
Gastronomi Turizmi, Erzurum, Yerel Halk, Farkındalık.Abstract
Gastronomy tourism development has emerged as an important driver of economic growth in various destinations. However, impacts that go beyond economic benefits include environmental and socio-cultural dimensions, and these impacts play a role as factors shaping local policy choices. This study investigates the multifaceted impacts of gastronomy tourism development in Erzurum, Turkey and focuses on how these impacts shape local residents' attitudes and policy preferences. In this way, it contributes to our comprehensive understanding of the complex interaction of factors in gastronomic tourism destinations. Based on the theoretical foundations of tourism impacts and community attitudes, this study adopts a dynamic systems perspective. Recognizing the interconnectedness of economic, environmental and socio-cultural dimensions, it explores the interdependencies between these dimensions and how they may influence local resident attitudes. This approach deepens our theoretical understanding of how tourism development affects local communities. Adopting a quantitative research approach in the research, a survey was conducted with the participation of 462 local residents in Erzurum. The methodology includes hierarchical regression, factor analysis, correlation analyzes and crossover tables to analyze local residents' perceptions of the impacts of gastronomic tourism. The research reveals that local residents' attitudes towards gastronomy tourism development in Erzurum present a complex picture. Local residents generally perceive socio-cultural impacts positively, such as cultural enrichment and improvement in quality of life; however, concerns arise about environmental consequences, such as increased waste and pollution. A statistically significant relationship was also observed between positive attitudes and support for tourism development. However, the findings also revealed a tendency among Erzurum's residents to adopt a neutral stance in local policy preferences, indicating a cautious approach to supporting tourism development. This neutrality requires further research to understand the complexity of attitudes and actions among Erzurum residents. This study offers important insights for policy makers in Erzurum and beyond. The study emphasizes the importance of adopting a balanced and integrated tourism development approach, taking into account socio-cultural enrichment and environmental sustainability along with economic growth. Policymakers need to consider the multifaceted attitudes of local residents and encourage community participation in shaping future policies. In conclusion, our findings contribute to a more holistic and detailed understanding of the role and impact of gastronomic tourism in various communities.
References
Aktürk, H. (2021). The Evaluation of Studies About Gastronomy Tourism in the Tourism Literature. Journal of Tourism Intelligence and Smartness 4(2): 140-167.
Alamineh, G. A., Hussein, J. W., Endaweke, Y., & Taddesse, B. (2023a). The local communities’ perceptions on the social impact of tourism and its implication for sustainable development in Amhara regional state. Heliyon. 9(6): e17088. doi:https://doi.org/10.1016/j.heliyon.2023.e17088
Alamineh, G. A., Hussein, J. W., Mulu, Y. E., & Taddesse, B. (2023b). The negative cultural impact of tourism and its implication on sustainable development in Amhara Regional State. Cogent Arts & Humanities, 10(1), 2224597. doi:10.1080/23311983.2023.2224597
Andereck, K. & Vogt, C. (2000). The Relationship between Residents' Attitudes toward Tourism and Tourism Development Options. Journal of Travel Research - J TRAVEL RES 39: 27-36. doi:10.1177/004728750003900104
Arınç, K. (2020). Erzurum’un Gastronomi Potansiyelinin Kış Turizmi Açısından Değerlendirilme İmkânları ve Sürdürülebilir Turizme Katkısı. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 24(2): 795-815.
Aspers, P. & Corte, U. (2019). What Is Qualitative in Qualitative Research. Qualitative Sociology 42(2): 139-160. doi:10.1007/s11133-019-9413-7
Azazz, A. M., Elshaer, I. A., & Ghanem, M. (2021). Developing a measurement scale of opposition in tourism public-private partnerships projects. Sustainability, 13(9), 5053.doi:10.3390/su13095053
Azur, M. J., Stuart, E. A., Frangakis, C., & Leaf, P. J. (2011). Multiple imputation by chained equations: what is it and how does it work?. International journal of methods in psychiatric research, 20(1), 40-49.doi:10.1002/mpr.329
Backhaus, K., Erichson, B., Gensler, S., Weiber, R., & Weiber, T. (2021). "Factor Analysis". Multivariate Analysis: An Application-Oriented Introduction. Eds. K. Backhaus, B. Erichson, S. Gensler, R. Weiber ve T. Weiber. Wiesbaden: Springer Fachmedien Wiesbaden. 381-450.
Biswas-Diener, R., Diener, E. & Tamir, M. (2004). The Psychology of Subjective Well-Being. Daedalus 133: 18-25. doi:10.1162/001152604323049352
Bjørndal, L. D., Nes, R. B., Czajkowski, N., & Røysamb, E. (2023). The structure of well-being: a single underlying factor with genetic and environmental influences. Quality of Life Research, 1-12. doi:10.1007/s11136-023-03437-7
Bøhlerengen, M., & Wiium, N. (2022). Environmental attitudes, behaviors, and responsibility perceptions among Norwegian youth: Associations with positive youth development indicators. Frontiers in Psychology, 13, 844324.doi:10.3389/fpsyg.2022.844324
Brouder, P., & Ioannides, D. (2014, December). Urban tourism and evolutionary economic geography: Complexity and co-evolution in contested spaces. In Urban Forum (Vol. 25, pp. 419-430). Springer Netherlands.doi:10.1007/s12132-014-9239-z
Buckley, R., Zhong, L., & Ma, X. (2017). Visitors to protected areas in China. Biological Conservation, 209, 83-88. doi:https://doi.org/10.1016/j.biocon.2017.01.024
Burke, A. (2021). The Crossroads of Ecotourism Dependency, Food Security and a Global Pandemic in GalÁPagos, Ecuador. Sustainability, 13(23), doi:10.3390/su132313094
Bükey, A. (2020). Yerel Halkın Ttumlarının Turizm Yanlısı Davranışlarına Etkisi: Bozcaada Örneği. Akademik MATBUAT, 4(2), 101-114.
Byrne, D., Golightly, C. & Capaldi, E. J. (1963). Construction and Validation of the Food Attitude Scale. J Consult Psychol 27: 215-222. doi:10.1037/h0042348
Carpio, N. M., Napod, W., & Do, H. W. (2021). Gastronomy as a factor of tourists' overall experience: a study of Jeonju, South Korea. International Hospitality Review, 35(1), 70-89. doi:10.1108/IHR-08-2020-0031
Cengiz, G., & Akkuş, Ç. (2012). Kırsal turizm kapsamında yöre halkının kalkındırılması: Erzurum örneği. Karamanoğlu Mehmetbey Üniversitesi Sosyal ve Ekonomik Araştırmalar Dergisi, 2012(1), 61-74.
Comerio, N., & Strozzi, F. (2019). Tourism and its economic impact: A literature review using bibliometric tools. Tourism economics, 25(1), 109-131. doi:10.1177/1354816618793762
Çiğdem, Ü. (2007). Erzurum Nüfusunun Sosyo Ekonomik Göstergeleri Ve Doğu Anadoludaki Ilk Merkezleriyle Karşılaştırılması. Türk Coğrafya Dergisi (48): 73-94.
Dawes, J. (2012). "Do Data Characteristics Change According to the Number of Scale Points Used? An Experiment Using 5 Point, 7 Point and 10 Point Scales. International Journal of Market Research 50doi:10.1177/147078530805000106
Duignan, M. B., Everett, S., & McCabe, S. (2022). Events as catalysts for communal resistance to overtourism. Annals of Tourism Research, 96, 103438. doi:https://doi.org/10.1016/j.annals.2022.103438
Evren, A. (2000). Kalıntı Analizi Ile Regresyon Fonksiyonundaki İlişkinin Belirlenmesi. İstanbul Üniversitesi İktisat Fakültesi Mecmuası 50(1-4): 185-196.
Feilzer, M. (2010). Doing Mixed Methods Research Pragmatically: Implications for the Rediscovery of Pragmatism as a Research Paradigm. Journal of Mixed Methods Research 4: 6-16. doi:10.1177/1558689809349691
Garibaldi, R., Stone, M. J., Wolf, E., & Pozzi, A. (2022). Wine tourism and consumer behavior. In Routledge Handbook of Wine Tourism (pp. 132-142). Routledge International.
Gheorghe, G., Tudorache, P., & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism. Cactus Tourism Journal, 9(1), 12-21.
Santa Cruz, F. G., Tito, J. C., Pérez-Gálvez, J. C., & Medina-Viruel, M. J. (2019). Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia). Heliyon, 5(7). doi:https://doi.org/10.1016/j.heliyon.2019.e02011
Graham, S. C. (2021). Authentic culinary tourism experiences: The perspectives of locals. Journal of Gastronomy and Tourism, 5(2), 65-82.doi:10.3727/216929720X15968961037926
Guesalaga, R., Pierce, M., & Scaraboto, D. (2016). Cultural influences on expectations and evaluations of service quality in emerging markets. International Marketing Review, 33(1), 88-111. doi:10.1108/IMR-08-2014-0283
Said, N. F. M., Othman, R., Sulaiman, W. S. H. W., Hatta, F. A. M., & Ramya, R. (2023). The Benefits, Challenges, and Opportunities of Halal Gastronomy Tourism–A Review Perspective. Halalpshere, 3(1), 90-96. doi:10.31436/hs.v3i1.68
Jelincic, D. ve Tišma, S. (2020). Ensuring Sustainability of Cultural Heritage through Effective Public Policies. Urbani izziv 31: 78-87. doi:10.5379/urbani-izziv-en-2020-31-02-002
Jureniene, V., & Radzevicius, M. (2022). Peculiarities of Sustainable Cultural Development: A Case of Dark Tourism in Lithuania. Journal of Risk and Financial Management, 15(6), 264. doi:10.3390/jrfm15060264
Kayaalp, G. T., Güney, M. Ç., & Cebeci, Z. (2015). Çoklu doğrusal regresyon modelinde değişken seçiminin zootekniye uygulanışı. Çukurova Üniversitesi Ziraat Fakültesi Dergisi, 30(1), 1-8.
Kiper, T., Özdemir, G., & Sağlam, C. (2011). Enviromental, socio-cultural and economical effects of ecotourism perceived by the local people in the northwestern Turkey: Kıyıköy case. Scientific research and Essays, 6(19), 4009-4020.doi:10.5897/SRE10.1059
Kişi, N. (2019). A Strategic Approach to Sustainable Tourism Development Using the A’wot Hybrid Method: A Case Study of Zonguldak, Turkey. Sustainability, 11(4), doi:10.3390/su11040964
Kivela, J. J., & Crotts, J. C. (2009). Understanding travelers' experiences of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161-192. doi:10.1177/1096348008329868
Ko, Dong-Wan & Stewart, W. (2002). A Structural Equation Model of Residents' Attitudes for Tourism Development. Tourism Management 23: 521-530. doi:10.1016/S0261-5177(02)00006-7
Kodaş, B. & Aksoy, Z. (2022). Understanding of Tourists' Memorable Local Food Experiences: A Netnography Study. Journal of Economy Culture and Society (66): 379-396.
Kuvan, Y. & Akan, P. (2005). Residents' Attitudes toward General and Forest-Related Impacts of Tourism: The Case of Belek, Antalya. Tourism Management 26(5): 691-706. doi:https://doi.org/10.1016/j.tourman.2004.02.019
Ladkin, A., Mooney, S., Solnet, D., Baum, T., Robinson, R., & Yan, H. (2023). A review of research into tourism work and employment: Launching the annals of tourism research curated collection on tourism work and employment. Annals of Tourism Research, 100, 103554. doi:https://doi.org/10.1016/j.annals.2023.103554
Lapuz, M. C. M. (2023). The role of local community empowerment in the digital transformation of rural tourism development in the Philippines. Technology in Society, 74, 102308. doi:https://doi.org/10.1016/j.techsoc.2023.102308
Liang, L., Hayashi, K., & Yuan, K. H. (2016). The Goodness of Sample Loadings of Principal Component Analysis in Approximating to Factor Loadings with High Dimensional Data. In Quantitative Psychology Research: The 80th Annual Meeting of the Psychometric Society, Beijing, 2015 (pp. 199-211). Springer International Publishing.
Lin, M. P., Marine-Roig, E., & Llonch-Molina, N. (2021). Gastronomy as a sign of the identity and cultural heritage of tourist destinations: A bibliometric analysis 2001–2020. Sustainability, 13(22), 12531. doi:10.3390/su132212531
Liu, Y. L., Chiang, J. T., & Ko, P. F. (2023). The benefits of tourism for rural community development. Humanities and Social Sciences Communications, 10(1), 1-12.doi:10.1057/s41599-023-01610-4
Matsaany, B., Adinda, G., Amora, R., & Fauzy, A. (2016). Analisys of affecting factors slavery policy (case study: Global Slavery Index 2014). In 3rd International Seminar on Science, November (pp. 3-4).
Maynard, D. D. C., Vidigal, M. D., Farage, P., Zandonadi, R. P., Nakano, E. Y., & Botelho, R. B. A. (2020). Environmental, social and economic sustainability indicators applied to food services: A systematic review. Sustainability, 12(5), 1804. doi:10.3390/su12051804
Meloun, M. & Militký, J. (2011). 2 - the Exploratory and Confirmatory Analysis of Univariate Data. Statistical Data Analysis. Eds. M. Meloun ve J. Militký: Woodhead Publishing India. 25-71.
Mihalic, T. (2016). Sustainable-Responsible Tourism Discourse – Towards ‘Responsustable’ Tourism. Journal of Cleaner Production 111: 461-470. doi:https://doi.org/10.1016/j.jclepro.2014.12.062
Muresan, I. C., Harun, R., Arion, F. H., Fatah, A. O., & Dumitras, D. E. (2021). Exploring residents’ perceptions of the socio-cultural benefits of tourism development in the mountain area. Societies, 11(3), 83.doi:10.3390/soc11030083
Nickerson, R. S. (1998). Confirmation Bias: A Ubiquitous Phenomenon in Many Guises. Review of General Psychology 2(2): 175-220. doi:10.1037/1089-2680.2.2.175
Nistor, E. L., & Dezsi, Ș. (2022). An Insight into Gastronomic Tourism through the Literature Published between 2012 and 2022. Sustainability, 14(24), 16954.doi:10.3390/su142416954
Pulluk, E. (2022). Kadim Bir Mutfak: Mezopotamya. (Ed. Yener Oğan) Gastronomi Alanında Tematik Araştırmalar I, 9-19, Çizgi Kitapevi, Konya.
Özgen, L., BENLİ, M., & Turkmen, F., (2019). Development of the scale for attitude toward new foods. PROGRESS IN NUTRITION , vol.21, no.3, 513-520.
Park, E., & Widyanta, A. (2022). Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42, 100964. doi:https://doi.org/10.1016/j.tmp.2022.100964
Piuchan, M., Chan, C. W., & Kaale, J. (2018). Economic and socio-cultural impacts of Mainland Chinese tourists on Hong Kong residents. Kasetsart Journal of Social Sciences, 39(1), 9-14.doi:https://doi.org/10.1016/j.kjss.2017.11.004
Rahman, M. S., Zaman, M. H., Hassan, H., & Wei, C. C. (2018). Tourist’s preferences in selection of local food: perception and behavior embedded model. Tourism Review, 73(1), 111-132. doi:10.1108/TR-04-2017-0079
Räikkönen, J. (2014). Enabling Experiences - the Role of Tour Operators and Tour Leaders in Creating and Managing Package Tourism Experiences.
Reichenberger, I. (2014). Social Interactions between International Visitors in New Zealand: Contacts, Processes and Impacts.
Ren, T., Can, M., Paramati, S. R., Fang, J., & Wu, W. (2019). The impact of tourism quality on economic development and environment: Evidence from Mediterranean countries. Sustainability, 11(8), 2296. doi:10.3390/su11082296
Richards, G. (2015). Evolving gastronomic experiences: From food to foodies to foodscapes. Journal of Gastronomy and Tourism, 1(1), 5-17.doi:10.3727/216929715X14298190828796
Riesenberg, D., Blake, M. R., Boelsen‐Robinson, T., Peeters, A., & Cameron, A. J. (2022). Local government policies on healthy food promotion and obesity prevention: results from a national Australian survey. Australian and New Zealand Journal of Public Health, 46(5), 696-703. doi:10.1111/1753-6405.13257
Rosenman, R., Tennekoon, V., & Hill, L. G. (2011). Measuring bias in self-reported data. International Journal of Behavioural and Healthcare Research, 2(4), 320-332. doi:10.1504/ijbhr.2011.043414
Santos-Júnior, A., Almeida-García, F., Morgado, P., & Mendes-Filho, L. (2020). Residents’ quality of life in smart tourism destinations: A theoretical approach. Sustainability, 12(20), 8445. doi:10.3390/su12208445
Sarıışık, M., & Özbay, G. (2015). Gastronomi turizmi üzerine bir literatür incelemesi. Anatolia: Turizm Araştırmaları Dergisi, 26(2), 264-278.
Selçuk, G. N., & Özdemir, Y. (2022). Turizm İstihdamının Nathan Modeli İle Ölçülmesi: erzurum Ölçeğinde Bir Araştırma. Journal of Silk Road Tourism Research, 2(2), 1-16.
Sims, R. (2009). Food, Place and Authenticity: Local Food and the Sustainable Tourism Experience. Journal of Sustainable Tourism - J SUSTAIN TOUR 17: 321-336. doi:10.1080/09669580802359293
Song, H., Li, G., & Cao, Z. (2018). Tourism and economic Globalization: An emerging research agenda. Journal of Travel Research, 57(8), 999-1011. doi:10.1177/0047287517734943
Sorcaru, I. (2019). Gastronomy Tourism - a Sustainable Alternative for Local Economic Development. Annals of Dunarea de Jos University of Galati. Fascicle I. Economics and Applied Informatics 25: 103-110. doi:10.35219/eai1584040912
Szromek, A., Kruczek, Z., & Walas, B. (2020). The Attitude of Tourist Destination Residents towards the Effects of Overtourism–Kraków Case Study, Sustainability, 12 (1): 228.doi:10.3390/su12010228
Tišma, S., Uzelac, A., Jelinčić, D. A., Franić, S., & Mileusnić Škrtić, M. (2022). Overview of Social Assessment Methods for the Economic Analysis of Cultural Heritage Investments. Journal of Risk and Financial Management, 15(8), 327. doi:10.3390/jrfm15080327
Tomljenovic, R. (2010). Tourism and Intercultural Understanding or Contact Hypothesis Revisited". Tourism, Progress and Peace: 17-34.
Uysal, M., Sirgy, M. J., Woo, E., & Kim, H. L. (2016). Quality of life (QOL) and well-being research in tourism. Tourism Management, 53, 244-261.doi:10.1016/j.tourman.2015.07.013
Valverde-Roda, J., Medina Viruel, M. J., Castano Prieto, L., & Solano Sanchez, M. A. (2022). Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis. British Food Journal, 125(13), 61-80.doi:10.1108/BFJ-07-2021-0830
Wilsdon, J., Allen, L., Belfiore, E., Campbell, P., Curry, S., Hill, S., ... & Johnson, B. (2015). The metric tide. Report of the independent review of the role of metrics in research assessment and management. 1-178. DOI: 10.13140/RG.2.1.4929.1363
Wulandari, N. & Nasution, R. (2019). Integrated Value Co-Creation and Affective Commitment in Banking Industry. Business: Theory and Practice 20: 509-515. doi:10.3846/btp.2019.47
Yarış, A., Çakar, K., & AYKOL, Ş. (2019). A Qualitative Analysis of Gastronomy Tourism Strategy and Action Plan. Turizm Akademik Dergisi, 6(2), 289-298.
Yu, C. P., Cole, S. T., & Chancellor, C. (2016). Assessing community quality of life in the context of tourism development. Applied Research in Quality of Life, 11, 147-162.doi:10.1007/s11482-014-9359-6
Zhou, Z. (2022). Critical Shifts in the Global Tourism Industry: Perspectives from Africa. GeoJournal 87(2): 1245-1264. doi:10.1007/s10708-020-10297-y
Zhu, Z., Wang, R., & Hu, J. (2023). The elements identification and model construction of rural tourism experience based on user-generated content. Environment, Development and Sustainability, 1-22. doi:10.1007/s10668-023-03728-6
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Socrates Journal of Interdisciplinary Social Studies
This work is licensed under a Creative Commons Attribution 4.0 International License.
