Evaluation of gastronomy tourism as an alternative tourism product: An applicaton for businesses in Mardin Province

Gastronomy tourism plays an important role in the promotion of the country as well as the tourism income. It provides great increases in tourism revenues of the countries that give importance to gastronomy tourism. Gastronomy, historical and cultural values can be combined to enhance the popularity and attraction of tourist centers. In this study, it is tried to investigate how Mardin cuisine is evaluated within the framework of gastronomic tourism with the businesses (restaurants) operating in Mardin. Semi-structured interviews have been performed with companies within the context of the study. At the same time, observation of these enterprises, document analysis of the menus of the businesses were made. The data collected were analyzed discussed using the descriptive analysis method. The aim of this research is to determine whether or not Mardin's gastronomic culture is a touristic commodity. It is thought that advertising activities should be given importance for the development of Mardin gastronomy tourism. In addition, trainings such as Mardin cuisine culture and history should be organized and awareness raising should be organized.