Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cultural structure of the countries, climatic conditions, animal diversity, and production techniques. Different types of cheese are produced in different ways in different geographical regions of Turkey. The Aegean Region, one of the geographical regions in Turkey, stands out with its unique cheese varieties. The current study aims to identify cheeses produced in the Aegean Region and to discuss them in the context of gastronomy tourism and cultural heritage. For this purpose, a document analysis was carried out in order to provide information about the identification and production methods of cheeses specific to the Aegean Region. As a result of the review of the documents, cheeses peculiar to the region were put forward.

In the destinations they visit, tourists wish to see historical structures with that they can establish a connection with. The effects of nostalgic bonds established through experiences can be evaluated only by the determination of individuals’ developing intentions and judgments. The main purpose of this study was to identify the relationships between nostalgic emotions, memorable tourism experience, satisfaction, revisit intention, and recommendation intention. In this regard, views of the tourists who visited İstanbul were collected through surveys. A total of 483 surveys were obtained and the data were analyzed using AMOS software. The obtained results showed that strong nostalgic bonds had a positive impact on behavioral intentions such as revisit intention by increasing satisfaction and memorability. The findings of this paper indicated that nostalgic emotions significantly affect memorable tourism experiences.

One of the significant service sectors, tourism sector has a prominent effect on the economic, social and cultural development of countries. Cappadocia region is one of the most inportant tourist attractions located in Turkey. Many a tourist visits the region each year, due to which the quality of service being good is regarded invaluable in terms of the advirtisement of the region, making it known more widely, and its development economically. This conducted study has great importance with regard to gastronomic tourism, one of the alternative tourism types. The improvement of gastronomic tourism is closely related to the creation of quality products. Quality products are dependent upon the dedication of the cooks on their work, and their job performance (work performance) being high. Because of this fact, the study tends to define the relationship among the self-efficacy of the cooks working in the hotels in the Cappadocia region, their work-resourcefulness; in other words, job resourcefulness, and their performances at their workplaces; in other words, their job performance. The result of the study signifies a positive correlation among the pre-mentioned concepts.

Ethnocentric attitudes and beliefs are defined as prejudice against those who do not belong to one’s own community and are based on the understanding of considering one’s own nation to be superior. When the concept is interpreted from a tourism perspective, the conformity of the experiences with the norms of society can be described as the ensemble of attitudes and behaviors aimed at glorifying future domestic tourism welfare. When the destination experiences are evaluated, food constitutes the largest experience area within the tourism market. Besides transferring recipes and flavor elements to individuals, food also conveys the culture, beliefs, and value judgments of a society to future generations. Based on this point, the relationships between tourism ethnocentrism, destination advocacy, local food motivation, and destination food image were investigated in this study. In the scope of the study, a survey was conducted on people who visited the Gaziantep region and had a dining experience. Structural equation modeling was utilized in line with the study model. According to the findings of the study, local food motivation has a positive and significant effect on destination food image and tourism ethnocentrism, and tourism ethnocentrism positively and significantly affects destination food image and destination advocacy. Moreover, destination food image has a positive and significant effect on destination advocacy.

Endüstri 4.0, dördüncü sanayi devrimidir. Turizm4.0, akıllı turizmdir. Gastronomi 4.0, yiyecek ve içecek sektöründe görülen yenilikçi teknolojik gelişmeler olarak ifade edilmektedir. 4.0’ın geliştirilmesi ve hayata geçirilmesi günümüz teknoloji çağındaki ilerlemelere öncü olmuştur. Teknoloji çağında endüstri alanında yaşanan gelişmeler birçok sektörün gelişimi üzerinde etkili olmaktadır. Turizm ve turizm faaliyetlerinin önemli bir bölümünü kapsayan gastronomi de, yenilikçi teknolojik gelişmelerden etkilenmektedir. Yapılan çalışmanın amacı, gastronomide 4.0’ın kullanımını araştırmak ve araştırma doğrultusunda yiyecek ve içecek sektöründe yenilikçi teknoloji ürünlerinin kullanımına dair tavsiyelerde bulunmaktır. Çalışmanın amacı doğrultusunda nitel araştırma yöntemlerinden doküman incelemesi yapılmıştır. Araştırma sonucunda turizm sektöründe otellerde ve yiyecek ve içecek işletmelerinde yenilikçi teknoloji ürünlerinden çeşitli tasarımlarda robotik cihazların kullandığına, 4.0’ın yiyecek ve içecek işletmelerinde küresel anlamda bir etkide bulunduğuna, fakat robotik cihazların kullanımında tereddütlerin olduğuna dolayısıyla yenilikçi teknolojileri benimsemeyen işletmelerin de olduğuna ulaşılmıştır.

Cuisine quality is very important in strengthening the perception of destination food image. Cuisine quality has a positive effect on the food image of the destination as it positively affects tourist perceptions. This study tries to determine the relationships between cuisine quality, food image, positive emotions, revisit and recommendation intention. The main focus of the study is Gaziantep. This particular city was chosen because of the facts theregion has a very rich food culture and that it is known as a gastronomic city in Turkey. Quantitative research method and questionnaire technique were used in the study. The gathered data was analyzed in accordance with the AMOS program. As a result; it was determined that food image and cuisine quality has an effect on the intentions to revisit and recommend.