Evaluation of local cuisines in gastronomy tourism with the slow food movement: The case of Köyceğiz

Since it provides a competitive advantage in attracting tourists to destinations during the globalization process, the concept of localization becomes increasingly important. In attracting tourism activity for destinations during the process of globalization, the concept of regionalization gains increasing importance. Also due to globalization, stereotypes, standardization and uniformity has been encompassing socio-cultural and political fields; and to counter, a need has emerged to support different regional characteristics and local values, and further, to conserve them for future generations. In the same process, it is observed that a monotony of "global kitchen" and "global palate" has become pervasive, and consequently, the "local culinary culture" as an important attraction in the tourism sector, has been gradually disappearing. The aim of this study is to investigate the relative importance of Köyceğiz local cuisine in gastronomy tourism, within the scope of Slow Food Movement. A semi-structured interview technique was used, to compile opinions and thoughts on Slow Food and Local Cuisine Concepts of the participants who comprise food, beverage and accommodation professionals operating in Köyceğiz, which itself also is a Cittaslow city. The research has concluded that the interviewed businesses did not have enough cognizance regarding the concept of Slow Food. It also has been concluded that the tourists visiting Köyceğiz do not have a basic awareness about local dishes, and that the promotion of the local cuisine has not been sufficient and promotional tools were not used efficiently. The traditions of Köyceğiz local cooking are generally transferred from mouth to mouth and in social media. No recorded memory or documents have yet been found. If the projects and activities implemented in the context of Slow Food movement were to be carried out in Köyceğiz, it could be possible to improve and develop in the field of local gastronomy tourism. Suggestions were made for future studies and stakeholders. Keywords: Slow food, Local cuisine, Köyceğiz.