Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler

Serdar EGELİ, (İstanbul Gelişim Üniversitesi, Turizm Rehberliği Bölümü, İstanbul, Türkiye)
Özgür KIZILDEMİR, (Sakarya Uygulamalı Bilimler Üniversitesi, Turizm Fakültesi, Turizm İşletmeciliği Bölümü, Sakarya, Türkiye)
Gizem HÜLAĞA KADEROĞLU (İstanbul Gelişim Üniversitesi, Gastronomi ve Mutfak Sanatları Bölümü, İstanbul, Türkiye)
Journal of Tourism and Gastronomy Studies
90 30
Yıl: 2022 Cilt: 10 Sayı: 3 Sayfa Aralığı: 2638 - 2664 Metin Dili: Türkçe DOI: 10.21325/jotags.2022.1109 İndeks Tarihi: 17-10-2022

Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler

Öz:
Gastronomi unsurlarının turizm endüstrisine olan katkılarının artması gastronomi turizmi kavramını ortaya çıkarmış ve gastronomi bilimi, turizmin bir alt dalı haline gelmiştir. Gastronomi turizminin bilinirliğinin artması üzerinde yapılan çalışmaların artmasına ve dünyadaki akımlardan etkilenmesini sağlamıştır. Dünyadaki bu akımlar arasında yer alan ve ihtiyaç sonucu ortaya çıkan sürdürülebilirlik kavramının öneminin toplumlar tarafından anlaşılması ile gastronomi turizminde de etkileri görülmeye başlanmıştır. Sürdürülebilir gastronomi turizmi, gastronomi turizmini oluşturan etkenlerin gelecek nesillere aktarılabilir olmasını, günümüzdeki unsurlarının bilinirliklerinin arttırılmasını hedeflemektedir. Sürdürülebilir gastronomi turizmi başlığı altında bu amacı gerçekleştirmek amacıyla çeşitli mutfak akımları ortaya çıkmıştır. Araştırmada; bu akımlardan biri olan yenilebilir böceklerin tüketilmesinin ardında yatan sebepler, insan sağlığına ve çevreye etkileri, yaygınlaşabilmeleri için gerekli unsurların neler olduğu konuları üzerine literatür çalışmalarının gerçekleştirilmesi ve sürdürülebilir gastronomi turizmi kapsamında değerlendirilmesi amaçlanmıştır.
Anahtar Kelime:

Edible Insects within the Scope of Sustainable Gastronomy Tourism

Öz:
The increase in the contribution of gastronomy elements to the tourism industry has revealed the concept of gastronomy tourism and the science of gastronomy has become a sub-branch of tourism. The increase in the awareness of gastronomic tourism has increased the studies on it and it has been affected by the currents in the world. With the understanding of the importance of the concept of sustainability, which is among these trends in the world and emerged because of need, by the societies, its effects have also begun to be seen in gastronomy tourism. Sustainable gastronomy tourism aims to transfer the factors that make up gastronomic tourism to future generations and to increase the awareness of today 39 elements. Various culinary trends have emerged to realize this aim under the title of sustainable gastronomy tourism. In the research, it is aimed to carry out literature studies on the reasons behind the consumption of edible insects, which is one of these trends, their effects on human health and the environment, and what are the necessary elements for their spread, and to evaluate them within the scope of sustainable gastronomy tourism.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA ÇÖP S, KIZILDEMIR Ö, KADEROĞLU G (2022). Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. , 2638 - 2664. 10.21325/jotags.2022.1109
Chicago ÇÖP SERDAR,KIZILDEMIR ÖZGÜR,KADEROĞLU Gizem HÜLAĞA Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. (2022): 2638 - 2664. 10.21325/jotags.2022.1109
MLA ÇÖP SERDAR,KIZILDEMIR ÖZGÜR,KADEROĞLU Gizem HÜLAĞA Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. , 2022, ss.2638 - 2664. 10.21325/jotags.2022.1109
AMA ÇÖP S,KIZILDEMIR Ö,KADEROĞLU G Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. . 2022; 2638 - 2664. 10.21325/jotags.2022.1109
Vancouver ÇÖP S,KIZILDEMIR Ö,KADEROĞLU G Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. . 2022; 2638 - 2664. 10.21325/jotags.2022.1109
IEEE ÇÖP S,KIZILDEMIR Ö,KADEROĞLU G "Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler." , ss.2638 - 2664, 2022. 10.21325/jotags.2022.1109
ISNAD ÇÖP, SERDAR vd. "Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler". (2022), 2638-2664. https://doi.org/10.21325/jotags.2022.1109
APA ÇÖP S, KIZILDEMIR Ö, KADEROĞLU G (2022). Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. Journal of Tourism and Gastronomy Studies, 10(3), 2638 - 2664. 10.21325/jotags.2022.1109
Chicago ÇÖP SERDAR,KIZILDEMIR ÖZGÜR,KADEROĞLU Gizem HÜLAĞA Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. Journal of Tourism and Gastronomy Studies 10, no.3 (2022): 2638 - 2664. 10.21325/jotags.2022.1109
MLA ÇÖP SERDAR,KIZILDEMIR ÖZGÜR,KADEROĞLU Gizem HÜLAĞA Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. Journal of Tourism and Gastronomy Studies, vol.10, no.3, 2022, ss.2638 - 2664. 10.21325/jotags.2022.1109
AMA ÇÖP S,KIZILDEMIR Ö,KADEROĞLU G Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. Journal of Tourism and Gastronomy Studies. 2022; 10(3): 2638 - 2664. 10.21325/jotags.2022.1109
Vancouver ÇÖP S,KIZILDEMIR Ö,KADEROĞLU G Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler. Journal of Tourism and Gastronomy Studies. 2022; 10(3): 2638 - 2664. 10.21325/jotags.2022.1109
IEEE ÇÖP S,KIZILDEMIR Ö,KADEROĞLU G "Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler." Journal of Tourism and Gastronomy Studies, 10, ss.2638 - 2664, 2022. 10.21325/jotags.2022.1109
ISNAD ÇÖP, SERDAR vd. "Sürdürülebilir Gastronomi Turizmi Kapsamında Yenilebilir Böcekler". Journal of Tourism and Gastronomy Studies 10/3 (2022), 2638-2664. https://doi.org/10.21325/jotags.2022.1109
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25-04-2024 4:7

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