Profile of Sustainable Tourism Development  and Gastronomy Concept in Turkey

TIME: 6pm – 7.30PM

By: Esra Mankan

Countries have to use and evaluate not only sea, sun, sand but also alternative tourism opportunities in order to benefit from tourism in social, cultural and economic terms. From this perspective of our country, gastronomy tourism is one of the values that provides the highest benefit in terms of alternative tourism opportunities. In this context, not only the foods unique to our country, but also all the concepts that constitute a gastronomic figures are examined, especially geographically foods, gastronomy destinations, gastronomy museums that form cultural identity, and the gastronomy potential of our country was evaluated on future gastronomy trends. For this purpose, a literature review is conducted. Key words: gastronomy, geographical foods, gastronomy trends.

We have adapted the organization of Seminars and Conferences in respect of the government health provisions to guarantee strict compliance from all those involved in the academic experience (students, teachers, administrative staff), in an effort to safeguard everyone’s safety.

For this reason all the conferences will take place remotely and will be recorded; each of them will have a virtual classroom available on the BlackBoard e-learning platform.

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Recorded conferences are available here >