Factors influencing the presentation of traditional dishes: A study in Afyonkarahisar

Afyonkarahisar's rich history, geographical location, and cultural richness have shaped the unique character of its traditional dishes, transforming the city into a valuable center for gastronomy tourism. With its inclusion in the UNESCO Creative Cities Network, Afyonkarahisar has gained increased international recognition for its local culinary culture, drawing attention with its distinctive cuisine, culinary tools, and geographically indicated products such as poppy seeds, clotted cream, and sucuk (Turkish sausage). Studies on the culinary culture of Afyonkarahisar, designated as a UNESCO Gastronomy City, are expected to benefit relevant stakeholders. In this context, the study aims to identify the factors influencing the presentation of traditional dishes in Afyonkarahisar. The research adopts a qualitative approach, utilizing document analysis, interviews, and observations as data collection methods. In the initial stage of the research, a literature review was conducted by accessing documents providing information on Afyonkarahisar's cuisine and traditional dishes, and relevant publications were examined. As part of the research, semi-structured interviews were conducted with 17 participants, and observations were made in 17 businesses between May 3 and June 2, 2024. Content analysis was employed to analyze the data collected to determine the factors influencing the presentation of traditional dishes in Afyonkarahisar. The main challenges encountered in the presentation of traditional dishes include the lack of qualified personnel, the lengthy preparation processes of traditional recipes, and difficulties in aligning with modern hygiene standards. To overcome these challenges, the study emphasizes the effective use of innovative marketing strategies, customer feedback, and social media promotions. The research proposes the use of social media and digital marketing strategies, increased participation in gastronomy events, the preservation of authentic recipes prepared with the knowledge of local artisans, and the training of qualified personnel to support the presentation of traditional dish