Kastamonu Yemek Kültürünün UNESCO Yaratıcı Şehirler Ağı Kriterleri Kapsamında İncelenmesi
Yazarlar (2)
Doç. Dr. Çetin AKKUŞ Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Selda YORDAM DAĞISTAN Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale)
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| Dergi Adı | Journal of Tourism and Gastronomy Studies | ||
| Dergi ISSN | 2147-8775 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | Türkçe | Basım Tarihi | 06-2020 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 30-06-2020 |
| Cilt / Sayı / Sayfa | 8 / 2 / 915–936 | DOI | 10.21325/jotags.2020.587 |
| Makale Linki | http://dx.doi.org/10.21325/jotags.2020.587 | ||
| Özet |
| As part of the UNESCO Creative Cities Network, there are 36 gastronomic cities worldwide. The title of gastronomy city makes important contributions to cities such as the development of the local economy, increased promotion activities and the increase of the brand image. This study aims to analyze Kastamonu's rich culinary culture according to the criteria determined in the field of UNESCO's Creative Cities Network gastronomy. Within the scope of the research, secondary data sources were used and on-site investigations were made for some criteria. From the findings, it has been determined that Kastamonu is strong in terms of food diversity, there are local dishes in its restaurants, there are local product stalls in the markets, various local products and gastronomy festivals are organized, and there are courses in this field in educational institutions. However, it is another result of the study that it is inadequate in terms of promoting sustainable local products. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 24 |