Food tourism and food tourism products

The purpose of this study is to determine the relationship between the food tourism products and the behavior of the cooking course attendees during their vacations. These attendees? level of involvement in food related activities during their vacations is identified. It is also aimed to expose the effects of the demographics and attendees? reasons to participate in the cooking courses on the level of involvement in food related activities during the vacations and the difference which the involvement in food related activities made on the level of revisits to the destination.A through literature review about the subject is made in order to achieve the objectives of the study. To collect the input data for the study, a survey is made through 296 people who are older than 18 and have attended to the cooking courses of ?Başkent Aşçılar ve Turizim Birliği Derneği? between 2008 and 2010. Necessary analysis is made about the internal consistency of the study and the coefficient of reliability (Cronbach?s Alpha) found out to be ?: 0,87. Data obtained were analyzed through mean, frequency, t-test for independent variables, one way Anova, Tukey (HSD) test and correlation analysis.As a result of the analysis, women?s level of participation in cooking courses (%64,9) is found out be significantly higher than men?s(%35,1) and the education level of the data group is quite high (%95,6 is Bc or higher). It has also been determined that there is a significant correlation between the reasons to participate in cooking courses and the level of involvement in food related activities during vacations and the level of this correlation depends on demographics, participation purposes and revisits to the destination.