Tescil Platformlarındaki Gastronomik Ürünler ve Gastronomi Festivallerindeki Yeri (Kastamonu Örneği)
Yazarlar (1)
Arş. Gör. Dr. Demet GÜNER Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | Journal of Tourism and Gastronomy Studies | ||
| Makale Dili | – | Basım Tarihi | 01-2021 |
| Cilt / Sayı / Sayfa | 9 / 4 / 3092–3112 | DOI | – |
| Makale Linki | https://jotags.net/index.php/jotags/article/view/1077 | ||
| UAK Araştırma Alanları |
Gastronomi ve Mutfak Sanatları
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| Özet |
| Registration is an important element that gives identity to a product, protects the manufacturer and encourages production. Increasing the number of registered gastronomic products is important in terms of supporting the image of countries and sustainable production policies. In this research, the interview technique, which is one of the qualitative research methods, was applied and the knowledge level of the representatives in the festival organizations about the registered products in the region was measured. In the study, the role of the gastronomic products under protection in five different branches of Kastamonu (Geographical indication, E-Ambrosia, Slow Food Presidia and Ark of Taste, Heirloom Project) in the gastronomic festivals held in Kastamonu was investigated. With the prepared interview questions, interviews were conducted with 5 people from research sampling and exploration was made. After the exploratory research, the questions were reshaped and put into practice. The obtained data were analyzed with the MAXQDA qualitative data analysis program. As a result of the research, it has been seen that all festival officials have knowledge about the registered products of Kastamonu gastronomy. While it is seen that there is a more widespread interest and level of knowledge towards national registration projects, it has been observed that the perception towards international projects is not yet at the desired level. |
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