Evaluation of Ottoman palace cuisine applications by kitchen chefs in hotel businesses in the context of gastronomy tourism

The Ottoman Empire, which has a deep-rooted history and has been processed by many different civilizations, has left its mark on world gastronomy with its unique cuisine culture, food and beverage products, and cooking methods. Food and beverages served in the palaces of the Ottoman Empire are still practiced today and are in demand by gastronomy tourists. The interest of gastronomy tourists, whose number and spending are increasing, is also increasing. Antalya province has the most 5-star facilities in Turkey; Besides the sea, sand, and sun trio, it also has many cultural and natural attractions. Accommodation establishments in Antalya, which are at the top of foreign tourist arrivals and have great importance for the tourism economy, serve the gastronomic elements of the Ottoman palace cuisine to their guests and serve as embassies for the promotion of Turkish gastronomy. The main subject of the study is the practices of the kitchen chefs in these hotel establishments towards the Ottoman palace cuisine culture, the service methods, the sources they learned about the recipes, the level of appreciation of the guests, and the differences in the practices among the chefs. The data obtained in the research carried out with the semi-structured interview technique with the hotel chefs were examined with descriptive analysis and content analysis methods. Due to financial constraints, it has been determined that meals in some hotels are not produced in their original form. In addition, it was concluded that serving the dishes of the palace cuisine in pots belonging to the period and in an area designated for the dishes of the palace cuisine will contribute positively to the recognition of the Ottoman palace cuisine. Chefs describe lamb dishes and baklava as the most popular foods for tourists. The tourists who are most interested in Ottoman palace dishes are the guests from Russia and the Middle East. In addition, although tourists criticize Ottoman palace dishes such as oily, spicy, and bitter, their satisfaction levels are high according to the statements of the chefs.