TY  - JOUR
TI  - Gastronomic Foods of Turkish Republic of Northern Cyprus 
AB  - The notion of gastro-tourism, which plays a major role in marketing countries, evolved from the
concept of gastronomy, which has acquired relevance in the tourist industry as a result of the
global importance placed on gastronomic activities, as well as people's food and beverage needs.
Beyond being a science, gastronomy has become the center of attention through participating in
tourism. The aim of the study is to identify and record gastronomic foods from the Turkish
Republic of Northern Cyprus, a nation island with a hot climate, sea, and natural habitat. TRNC
also produces and sells a variety of very unique information flavors during festivals (Çavuşolu,
2017). The main issue is that gastro-tourists are unfamiliar with the cuisine of the Turkish Republic
of Northern Cyprus. In this context, written documents have been sought and interviews with
people who were born and raised in the Turkish Republic of Northern Cyprus have been conducted
during this study. During the investigation, every single meal associated with Turkish Cypriot
cuisine has been determined, and gastronomic foods have been tried to identified.
AU  - TÜRKERİ, İlker
DO  - 10.21325/jotags.2022.1045
PY  - 2022
JO  - Journal of Tourism and Gastronomy Studies
VL  - 10
IS  - 2
SN  - 2147-8775
SP  - 1336
EP  - 1351
DB  - TRDizin
UR  - http://search/yayin/detay/529970
ER  -