Problems Faced in the Development of the National Gastronomic Identity, and its Promotion to Tourists

This study aims to identify the issues faced in underlining and enhancing the gastronomic identity of Turkey –not to mention its potential for tourism–, and the promotion of that identity, in the light of data derived through a review of national academic studies on tourism focusing on the science of gastronomy. The study focuses on a number of issues identified through a review of numerous academic studies carried out in Turkey on a number of issues such as the general knowledge regarding the science of gastronomy, updating and increasing awareness about local elements of gastronomy, ascribing meaning to the concept of geographical indications, gastronomy-related expertise/knowledge among tourist guides, the role of gastronomy and culinary arts in the marketing of tourism, gastronomy education at the undergraduate level, production-service-consumption stages of gastronomy, regional gastronomy, the contribution of domestic tourists to gastronomic tourism, and the artistic aspects of gastronomy. The issues will be analyzed also as obstacles to stronger use of the national gastronomic identity, for tourism promotion