Kırsal Turizm İşletmelerinin Menülerinde Yöresel Yemekleri Kullanım Düzeyleri: Boğazkale Örneği

Abstract

Local food is a synthesis of material and spiritual cultural heritage that reflects the past of a society, passed down from generation to generation, as well as foods that local people consider superior to other foods and consume a lot on special occasions. Along with rural tourism, eco tourism, cultural tourism and gastronomy tourism, local food creates new opportunities in the development of cities, country, villages or rural areas. Turkey on this subject are very diverse and historically rural areas have very old food. In this research, the usage level of local foods in the menus of tourism enterprises providing food and beverage services in Boğazkale district, whose history dates back to 5000 BC, was studied. Boğazkale district, 82 km southwest of Çorum, is a district with a rural structure where local and foreign tourists realize cultural tourism with Hattusas and Boğazkale Museum, the Capital of Hittite Civilization, which are on the UNESCO World Heritage list. In the district, there are 5 hotels that we can say to have the qualities of a three-star hotel and 7 businesses that offer food in various concepts. In this study, it has been tried to determine how much local food is used in the menus of tourism enterprises in Boğazkale district. Interview technique, one of the qualitative research methods, was used in the study, and semi-structured interviews were conducted with the company officials. As a result of the study, it was revealed that the enterprises did not include local foods in their menus much, and various suggestions were made at the end of the study by examining the reasons and results.