TY  - JOUR
TI  - Transformation of Local Culinary through Gastronomy Tourism
AB  - Gastronomy comes from the combination of food with art, pleasure, taste, and science. In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes food an essential attraction for tourism. The purpose of thispaper is to present the transformation process of local culinary through gastronomy tourism. Thestructuralism approach was employed and the culinary triangle interpreted by Lévi-Strauss in the dilemma of culture and nature was taken as an exemplary model to achieve the goal. The model was transformed into a new triangle named as the Culinary Triangle in Gastronomy Tourism and evaluated in the context of cultural and artistic transformation. This new triangle consists of local, hybrid, and ornamental culinary.
AU  - Polat, Serkan
AU  - AKTAŞ-POLAT, Semra
PY  - 2020
JO  - Sosyoekonomi
VL  - 28
IS  - 43
SN  - 1305-5577
SP  - 243
EP  - 256
DB  - TRDizin
UR  - http://search/yayin/detay/363717
ER  -