Scholarlink

<p>Food and beverages are integral elements of cultural heritage, reflecting societies’ histories, identities, and values. However, globalization and changing lifestyles have diminished the diversity of traditional cuisines, posing a threat to their preservation. Showcasing these culinary traditions, particularly in tourism destinations, can contribute to raising awareness and safeguarding cultural heritage. This study investigates the traditional wedding foods and table customs of Fethiye, which are at risk of being forgotten, and explores their potential as tourism assets. A qualitative research design was applied, combining semi-structured interviews with local experts and direct observations at wedding ceremonies. The findings reveal that Fethiye’s gastronomic traditions hold significant potential for sustainable tourism development. The study concludes by offering practical recommendations and highlighting the importance of community participation in preserving culinary heritage.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Preserving local gastronomy as cultural heritage in Türkiye: a qualitative study on sustainable valorization of Fethiye wedding foods

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年12月5日

查看全文
  • Özcan Özdemir,
  • Suat Akyürek,
  • Ozan Bahar

摘要

Food and beverages are integral elements of cultural heritage, reflecting societies’ histories, identities, and values. However, globalization and changing lifestyles have diminished the diversity of traditional cuisines, posing a threat to their preservation. Showcasing these culinary traditions, particularly in tourism destinations, can contribute to raising awareness and safeguarding cultural heritage. This study investigates the traditional wedding foods and table customs of Fethiye, which are at risk of being forgotten, and explores their potential as tourism assets. A qualitative research design was applied, combining semi-structured interviews with local experts and direct observations at wedding ceremonies. The findings reveal that Fethiye’s gastronomic traditions hold significant potential for sustainable tourism development. The study concludes by offering practical recommendations and highlighting the importance of community participation in preserving culinary heritage.