| Yazarlar (4) |
Selman Temiz
Bozok Üniversitesi, Türkiye |
Öğr. Gör. Dr. İbrahim BUDAK
Kastamonu Üniversitesi, Türkiye |
|
Ramazan Kurtoğlu
Bozok Üniversitesi, Türkiye |
|
Ozan Atsız
Nevşehir Haci Bektaş Veli Üniversitesi, Türkiye |
| Özet |
| The publication of the Michelin Guide’s first list featuring Turkish restaurants in 2022 marked a significant milestone in Turkey’s rise in the luxury gastronomy category. This study explores the factors that have elevated Turkish restaurants to the luxury gastronomy level recognized by the Michelin Guide. Using a netnographic approach, 21,519 TripAdvisor reviews from 2013 to 2023 were analyzed using Latent Dirichlet Allocation (LDA) and sentiment analysis based on Ekman’s model. By integrating experiential dimensions identified via topic modeling with emotional expressions in reviews, the findings reveal five core themes shaping customer perceptions of Turkish fine dining: atmosphere, experience, food and service quality, local gastronomy, and complementary elements of luxury dining. |
| Anahtar Kelimeler |
| Luxury gastronomy experience | Michelin Türkiye Guide | online customer review | text mining |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SCOPUS dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Foodservice Business Research |
| Dergi ISSN | 1537-8020 Scopus Dergi |
| Dergi Tarandığı Indeksler | Scopus |
| Makale Dili | İngilizce |
| Basım Tarihi | 11-2025 |
| Sayı | 1 |
| Sayfalar | 1 / 37 |
| Doi Numarası | 10.1080/15378020.2025.2585873 |
| Makale Linki | https://doi.org/10.1080/15378020.2025.2585873 |
| Atıf Sayıları |
