Improvement of gastronomy presentation in Afyonkarahisar: An evaluation in the guidance of UNESCO city of gastronomy Gaziantep

Especially since the last quarter of twentieth century there is an increasing tendency to join alternative tourism movements. Hospitality industry is transforming to 'experience sector' and particularly as cultural values have an increasing emphasis within hospitality industry, tourists are not only visiting the sights but they also try to learn the culture of region by living experiences. Culinary culture is one of the most important heritages reflecting a destination's culture and it is perceieved as an important tourist attraction for many destinations. With local gastronomy presentations, especially tourists' expectations as 'being informed about a different host-culture', 'living authentic and different experiences' and 'tasting different food' are satisfied. The aim of this study is improving the gastronomy presentation in Afyonkarahisar in the guidance of Gaziantep as one of gastronomy destinations listed within UNESCO Creative Cities Network. Starting with a literature review, document analysis and observation techniques were applied for the definition of the differences between gastronomy presentation of Afyonkarahisar and Gaziantep. Additionally, to improve the presentation of gastronomy in Afyonkarahisar face to face surveys was performed with the specialists. Finally, suggestions were provided through the evaluation of findings and they are expected to make positive contribution for the improvement of gastronomy presentation in Afyonkarahisar.