Tourism and gastronationalism; international restaurants and space relationship in Nevşehir

Tourism has become one of the most dynamic and comprehensive focal points of global communication, a travel and leisure activity but also as a means of experiencing and interacting with different cultures. Increasing tourism mobility facilitates access to various geographies, cultures, and lifestyles, contributing to the intensification of interactions between societies. Nowadays, people travel not just to see and experience new places but also to engage with different cultures, learn from them, and interact during the process. Thus, tourism has evolved into a multifaceted phenomenon that supports both economic development and accelerates cultural exchange. This increasing mobility reflects a transformation where globalization reduces distances between regions and intensifies international traffic. Tourism, driven by globalization, emerges not just as a recreational tool but also as a platform where cultural boundaries expand and diverse identities interact and transform together. The experiences of traveling individuals, as part of global networks, reshape the dynamics between the local and the global, creating a more integrated world. One of the most significant determinants of tourism's cultural dimensions is culinary culture. This process of building bridges between different cultures is concretized through gastronomy. Food culture plays a fundamental role in preserving cultural formations and their richness. With globalization, the convergence and communication of different cultures also bring about mechanisms to protect the uniqueness of local cuisines. In this process, gastronomy has become an important tool not only for flavor experiences but also for the preservation and promotion of cultural heritage. The term "gastromilliyetçilik" (gastromillennialism) refers to the process of associating local cuisines with national identity and representing them internationally. This approach emphasizes the significance of local cuisines, not just as tourist attractions but also as cultural producers. The Cappadocia Region, particularly Nevşehir, stands out as one of Turkey's and the world's premier tourism destinations, notable not only for its unique geological structures and as a starting point for Christianity but also for its high tourism potential. It has been attracting thousands of tourists for years and continues to offer growth opportunities. It is known that tourists visiting Nevşehir often draw inspiration from their gastronomic experiences to open restaurants that blend local flavors with their own cultural backgrounds. This trend not only broadens the scope of global gastronomic tourism but also contributes to the international visibility of local cuisines. These ventures aim to create an international promotion platform through gastronomy, beyond just cultural exchange in the tourism sector. By introducing their native cuisines to Nevşehir, tourists transform these restaurants into cultural bridges. These establishments, offering cuisine unique to their countries, not only increase the diversity of tourism in the region but also establish a significant place in global tourism networks. Such initiatives expand the contribution of tourism to the local economy and support the sustainability of cultural interactions and promotions on a lasting platform. The increase in international restaurants in Nevşehir is a concrete indicator of this trend and serves as proof of the lasting impact of tourists in the region. Based on this information and potential, the thesis explores the reasons for the establishment of international restaurants in Nevşehir. The study aims to assess these restaurant openings and their reasons by reflecting the multiple socio-spatial experience data associated with tourists' relocations in terms of tourism and cuisine. The primary research question is: What are the reasons for the prevalence of international restaurants in Nevşehir, one of Turkey's significant tourist destinations, and what are the socio-spatial characteristics of these international restaurants? The study examines ten restaurants in Nevşehir, which are rooted in Indian, Japanese, Korean, and Chinese cuisines. Data was collected through in-depth interviews and participant observation methods with the individuals working in and owning these restaurants. Informal interviews were also conducted with local residents, shopkeepers, students, and domestic tourists, and information based on participants' experiences and observations was gathered. In this context, the primary aim of the research is to comprehensively reveal the socio-cultural and economic impacts of international restaurants in Nevşehir. Based on the findings of the thesis, the increase in international restaurants in Nevşehir can be explained through various economic and social dimensions. Tourists decide to stay in the region due to advantages such as high quality of life, affordable housing, safe environment, and quality healthcare services. Additionally, job and educational opportunities, international food events, and workshops contribute to individuals' familiarity with and desire to stay in Nevşehir. These individuals aim to establish a unique position in the market by opening restaurants that provide diverse flavors to both locals and tourists. The economic development of Nevşehir and increased investment opportunities are also factors that encourage entrepreneurial individuals. Socially, the friendly attitude of the local population and the vibrancy of social life support tourists' decisions to stay and encourage cultural interactions. The desire of individuals from different countries to preserve and share their own cultures strengthens Nevşehir's role in international tourism and gastronomy and enhances the region's cultural diversity. These dynamics reinforce Nevşehir's development both economically and socially and underscore its importance in the global gastronomy map.