Evaluation of local dishes as an intangible cultural heritage value in terms of gastronomy tourism: The case of Ayvalik

Abstract

As an intangible cultural heritage value, local dishes are accepted as one of the important elements that contribute to the formation of the identity of a region and reflect the culture of that region. Evaluation of local dishes in terms of gastronomic tourism is important to increase and maintain the positive economic, social, cultural and environmental effects of tourism development. Many indicators such as its cultural richness, geographically marked products, climatic features, and diversity of food and beverage show that Ayvalık is an important region in terms of gastronomy. In this context, the aim of the research is to reveal the importance of Ayvalık's local dishes as an intangible cultural heritage value in terms of gastronomic tourism and to bring suggestions to stakeholders in terms of touristic promotion of Ayvalık's local dishes. The data were obtained and compiled using the document analysis technique, one of the qualitative research methods. This research is important in terms of providing insights to the ministry, local and sector organizations in order to preserve and sustain the local dishes of Ayvalık as an intangible heritage value, to spread tourism over twelve months and to increase tourism incomes.