USAGE OF LOCAL FOODS AS GASTRONOMİC PRODUCTS: BOZDOGAN PİDE* SAMPLE

Abstract

Due to the rapidly increasing tourism movements in the world ,the preferences of tourists have also begun to differentiate. This change has led to many new tourism trends and one of these new trends of tourism is gastronomic tourism.New gastronomic products have begun to emerge with the increasing demand for this tourist attraction trend.On the other hand, regional food that make up the existing gastronomic values of each region are used to support the purpose.This study was conducted by using qualitative research methods.A semi-structured questionnaire was used to obtain the data and this data was tried to be supported by the observation method.The aim of this study is to provide information about the preparation, service and local benefits of the Aydin-Bozdogan region of Bozdogan Pide ,and this was done based on interviews and face-to-face interviews with business executives in the region.The results like the quality of the flour used in Bozdogan Pide , the use of Kaymak (special Turkish cream) while serving, and the baking in the stone oven were obtained. Some suggestions have been made to local businesses in order to introduce Bozdogan Pide.