A Research on Turkey Gastronomy Festivals and Guinness Record Attempts with Local Products

Authors : Rana Şat, Fatih Saydam

Pages : 155-168

Doi:10.37847/tdtad.1590765

View : 71 | Download : 77

Publication Date : 2024-12-30

Article Type : Research Paper

Abstract :Abstract Purpose: It is predicted that local and geographically marked products in the field of gastronomy will help destinations to gain a qualified competitive advantage in the development of sustainable gastronomy tourism. The promotion of qualified geographically marked products in international record trials is of great importance in terms of the recognition of the region and product promotion. The aim of this study is to increase the awareness of local products and geographical indication products in gastronomy festivals organised in Turkey and to emphasise the importance of the importance of the festivals and products that have achieved success in Guinness record attempts and record breaking. In line with this information, a general evaluation was made as a result of researches on gastronomy festivals and the prominence of local products in Guinness record attempts. Method: This research focuses on evaluating Guinness record attempts in gastronomy festivals and festivals organised for local products across Turkey. Data were obtained by analysing the websites and Instagram pages of the culture and tourism directorates, governorships, municipalities and associations of the provinces in Turkey. The data set was processed and analysed using Leximancer software. Findings: In the results of the research, gastronomy festivals organised in Turkey and Guinness record attempts for local products were determined on 20 themes. These local products are as follows: ‘Mangal, Sucuk, Baklava, Apricot, Ayran, Pişmaniye, Aşure, Sandwich, Döner, Iftar, Pilaf, Çiğ Köfte Dürümü, Cream, Fruit Cake, Various Dishes, Cake, Ciğer Tava, Pickles, Tarhana Soup, Turkish Delight’. The findings also provide a better understanding of the main features of local and geographically marked products in gastronomy festivals by presenting the main themes and concepts of gastronomy festivals in tables. Conclusion: In our study, Leximaner software was used to thematise the local and traditional products in gastronomy festivals organised in Turkey and the local products they tried to break records in Guinness record attempts. In this way, valuable information is provided on how and from which products local products are provided in international record attempts in gastronomy festivals in Turkey. The importance of certain local products was emphasised by thematising them, and the intervention of the researchers was minimised. The local themes of the record attempts created in the content analysis, revealing the distinctive features organised in different provinces, thus helping to enrich the literature.
Keywords : Gastronomi festivalleri, Coğrafi İşaret, Yöresel Ürün, Guinness Rekoru