Experiential effects of touristlocal food on s visiting Diyarbakır within the scope of gastronomy tourism

Eating and drinking is one of the most basic human needs. Combining these needs with today's facilities and technology, it has given a considerable impetus to the increase of interest in destinations. It is known that tendencies such as curiosity, exploring, seeing new places and tasting delicacies, which are among the main factors in the emergence of tourism activities, increase the interest in destinations. In this study, it was aimed to determine the effect of local dishes of Diyarbakır on tourists within the scope of gastronomic tourism. In this context, a survey was applied to the guests of twelve local and chain accommodation establishments in the city of Diyarbakir on their experiences with local dishes. A total of 457 questionnaires applied to tourist visiting the city were analyzed for the statistical analysis, explanatory factor analysis and regression analysis, which are among descriptive statistical techniques were used. As a result of this study, when the data of the gastronomy experiences that offer local food to their customers in Diyarbakır are evaluated as a whole, it was determined that the combinational perception of Diyarbakır local dishes on tourists had a positive and significant effect.