Authentcity in food and beverage: A comparison between local people and tourist perspectives

The aim of this study is to compare and evaluate the authenticity perspectives of local people and tourists. Thus, in the current study; the definition of authenticity, the concept of authenticity in tourism, the concept of authenticity in food and beverages, and the perceptions of local people and tourists on local food are discussed. The sample of the study consists of local people living in Kuşadası and tourists visiting Kuşadası. A questionnaire consisting of 17 items was applied to 400 people, 200 tourists and 200 local people. The data obtained were analyzed using a statistical package programme. As a result of the analysis, the factors obtained from the local people and tourist samples differ. Also, the authenticity perspective of local people and tourists were found to be indifferent. The participants were also asked the questions 'What do you think authenticity is?' and 'What do you think makes a dish authentic?' and descriptive content analysis was applied to the data. As a result of the analysis, it was concluded that there was no difference in the authenticity perspectives of local people and tourists, but there was a difference in the codes obtained in the content analysis.