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Article

Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)

1
Institute of Spatial Economy, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
2
Department of Urban Design and Landscape Architecture, Amasya University, 05100 Amasya, Turkey
3
Institute of Economics Sciences, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
4
Department of Landscape Architecture, Karadeniz Technical University, 61080 Trabzon, Turkey
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(6), 2362; https://doi.org/10.3390/su12062362
Received: 11 February 2020 / Revised: 14 March 2020 / Accepted: 16 March 2020 / Published: 18 March 2020
(This article belongs to the Special Issue Tourism, Smart Specialization and Sustainable Development)
Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of cities, are an important part of tourists’ choice of destinations. According to many studies undertaken in recent years, tourists have seen an increase in the number of trips conducted to taste a cultural dish and to learn cooking techniques and cooking skills. In this study, the Trabzon (Turkey) and Podhale (Poland) regions were selected as a study area. These regions are characterised by unique, very interesting culture and art and, especially, folklore. The cuisines from Podhale and from the Trabzon region are equally attractive. The study was conducted on 151 people in Trabzon and 102 respondents in the Podhale region. The study revealed that only 15 out of 253 respondents had not heard about regional and traditional products. The authors analyzed whether people from different age groups had specific habits concerning the place of purchasing regional products in the analysed regions of Poland and Turkey. Regarding the question of whether the motivation to buy regional products was the same in households with a larger and smaller number of residents, it was found that only one correlation proved to be statistically significant: the correlation between household size and buying regional products because of their price. View Full-Text
Keywords: traditional and regional products; gastronomy tourism; regional cuisine; Trabzon; Podhale region traditional and regional products; gastronomy tourism; regional cuisine; Trabzon; Podhale region
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MDPI and ACS Style

Hełdak, M.; Kurt Konakoğlu, S.S.; Kurtyka-Marcak, I.; Raszka, B.; Kurdoğlu, B.Ç. Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland). Sustainability 2020, 12, 2362. https://doi.org/10.3390/su12062362

AMA Style

Hełdak M, Kurt Konakoğlu SS, Kurtyka-Marcak I, Raszka B, Kurdoğlu BÇ. Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland). Sustainability. 2020; 12(6):2362. https://doi.org/10.3390/su12062362

Chicago/Turabian Style

Hełdak, Maria; Kurt Konakoğlu, Sultan S.; Kurtyka-Marcak, Izabela; Raszka, Beata; Kurdoğlu, Banu Ç. 2020. "Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)" Sustainability 12, no. 6: 2362. https://doi.org/10.3390/su12062362

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