A survey of tourists visiting the Lycian region in terms of gastronomy culture and gastronomy tourism

The general screening model was used in this study based on quantitative data. Tourists visiting the Lycian region were chosen as the universe of the research. The sample of the survey was randomly selected from tourists visiting this region and 345 individuals voluntarily participated to the survey.In this study, data were collected through questionnaire forms.In the first part of the questionnaire, 7 questions were asked to determine the demographic characteristics of the participants and in the second part, 26 questions under the title of five questions directed to the participants were prepared by the author at the end of a detailed literature research.In this study, the quantitative data obtained from the participants were analyzed by SPSS 23 packet program.Frequency, percentage and mean values were given for the demographic characteristics of the participants.Reliability analysis of the data set was tested with the Cronbach Alpha coefficient.Chi-Square and Fisher's Exact Tests were used to determine whether participation levels correlated with the demographic characteristics of the participants.A single-sample chi-square analysis was used to test the significance of the distributions of answers given by participants.Analyzes were tested at 95% confidence level.It has been observed that there are significant differences between the demographic variables (gender, age, educational status, socio-economic level) and the gastronomy culture of the Lycia region. According to findings, women tend to talk about gastronomy culture more than men. The group of participant's aged 26-35 performs more gastronomic tourism activity. Differences between education levels and gastronomic culture variables are varying, and individuals with a postgraduate level of education are more concerned with the details of gastronomic cultures. It has been determined that the relationship between socio-economic level and gastronomy tourism pleasure is higher than the others.Besides, it has been concluded that the pleasure of the people eating the food and the purpose of the tourism activity (work or holiday) are influential in obtaining important data.It has been determined that the individuals who carry out the tourism activity with the purpose of the holiday give more importance to gastronomic tourism.