A review of the local kitchen within the scope of gastronomy tourism: The case of Yozgat

The aim of this study is to examine the effect of local Yozgat cuisine on gastronomic tourism. For this purpose, face-to-face interview technique, one of the qualitative research methods, was used in this study. As a data collection tool in the research, a semi- structured interview form consisting of 12 questions and created by experts by examining the literature was used. The study group of the research consists of 14 chefs and 11 business owners who are actively working in restaurants with heavy customer potential in Yozgat. The findings of the research were obtained by content analysis of the data obtained from the semi-structured interviews. As a result, it has been determined that Yozgat province has a rich regional cuisine, and the customers who come to the establishments generally prefer local dishes. As a result, it is thought that Yozgat has a potential for gastronomic tourism and this potential will come to light with the advertisement and promotion activities to be made and contribute to Yozgat in terms of tourism. 2024, xi+65 Pages Key Words: Yozgat, gastronomy, local food, tourism