Gastronomy Tourism in the Eyes of the Local People: The Bergama Case

  • Berrin GüzelEmail author
  • Ceren İşçi
Conference paper


Food is not only a need but also a motivation to participate in tourism activities, which are an essential part of traveling. It creates new and different experiences, as well as memories and is a source of enjoyment. As tourism shifted to a post-Fordist approach, gastronomy tourism can be considered one of the new tourism types. Regarding gastronomical issues, every country has its own and unique customs. Local food is both the custom of the country and an iconic product of a specific region. Although it is limited in geographical terms, it covers the local ingredients. Local food can be thought of as a symbol of the destination or a complex product that is specific to a certain place. Considering the “local” aspect of food, tourists may go for “local food” if they want to experience the culture. The aim of this study is to explain the local gastronomic specifications of Bergama, how it is promoted to tourists and at food festivals, and most importantly, the advantages and disadvantages of Bergama local food. A qualitative research method was used to obtain data from interviews with 54 locals who participated in the survey. Results indicated that Bergama has a high potential to promote itself as a new gastronomic destination.


Gastronomy tourism Local food Bergama 


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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.Faculty of TourismAydın Adnan Menderes UniversityAydınTurkey
  2. 2.Faculty of BusinessManisa Celal Bayar UniversityManisaTurkey

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