The role of tourism in the transformation of local cuisine

The aim of this study is to reveal the role of tourism in the transformation of the local cuisine. For this purpose, the concept of local cuisine is primarily dealt with in the study. The local cuisine is explained by its main constituents. Then, the relationship between tourism and local cuisine is discussed in detail. Finally, the transformation of local cuisine and the reasons of this transformation are explained by the basis of social change and culture change through core components of local cuisine. For the purpose of the study two different research questions were identified. * What kind of transformation can be mentioned in Alanya local cuisine and what are the reasons of this transformation? * What is the role of tourism in the transformation of Alanya local cuisine? In the study, qualitative research method and triangulation method were used. Alanya destination which has a unique cuisine and dominated by mass tourism was chosen as study area. The sample of the study is composed of chefs, academicians, local people and tourism operators who have knowledge of Alanya local cuisine. In the research firstly, document analysis was done. Then a focus group meeting was held with six people consisting of chefs, local people and tourism operators who have knowledge of Alanya local cuisine. Finally, research queations were developed after focus group meetig and then face to face interviews were conducted. The findings of the research are presented in four main categories: The characteristics of Alanya local cuisine, the transformation of Alanya local cuisine, the reasons for the transformation of Alanya local cuisine and the role of tourism in the transformation of Alanya local cuisine. As a result, it is observed that there is a specific local cuisine to Alanya destination which can be defined with original characteristics and available for tourism. This cuisine is important for Alanya destination with its original character, deep-rooted history, diversity and contributions to local sustainability. It is observed that Alanya local cuisine has experienced a transformation in the core components (local materials and products, local techniques, values and norms, behavior and roles) with socio-cultural, economic, technological and political reasons. Tourism has an important role directly and indirectly in this transformation. The direct effects of tourism in the transformation were found as stakeholders and the system. Indirect effects of tourism were determined as culture, lifestyle and agricultural practices. This transformation of local cuisine is occured as the form of articulation (adding a new culture component on the existing culture), adaptation and degeneration processes. In the research, there were no findings regarding the radical transformation of the local cuisine.