Creating a sustainable gastronomic destination: The case of Cittaslow Gokceada-Turkey

Yurtseven H. R., Karakaş N.

American International Journal of Contemporary Research, cilt.3, sa.3, ss.91-100, 2013 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 3 Sayı: 3
  • Basım Tarihi: 2013
  • Dergi Adı: American International Journal of Contemporary Research
  • Derginin Tarandığı İndeksler: ERIC (Education Resources Information Center)
  • Sayfa Sayıları: ss.91-100
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Gokceada has an important potential for development of sustainable gastronomic tourism. The main objective of the island is to turn into a sustainable gastronomic destination. Gokceada has a mission to be able to transmute the island, where has been visited by the founder of Slow Food: Mr. Carlo Petrini in 2006, as a slow destination in accordance with the principles of Slow Food: good-clean-fair. This study aims to explain the practices of Cittaslow Gokceada on the process of becoming a sustainable gastronomic destination.