A TOURISTIC PRODUCT FROM KARS CUISINE IN GASTRONOMY TOURISM: GOOSE MEAL

Abstract

Gastronomy tourism is expressed as tourists visiting restaurants, food-related festivals, and special areas in order to discover new and different tastes, to taste a special food, or to see this kind of food being made. With gastronomic tourism, the cultural identity and cultural heritage of the region are reflected by serving destination-specific dishes. Thanks to the food culture and other tourism elements, tourists are satisfied with the destination, and their desire to visit again is aroused. Therefore, the cuisine of the region becomes an important criterion in the destination preference of tourists. From this point of view, Turkish cuisine attracts the attention of local and foreign tourists. Because the Turks, who settled in Anatolia from Central Asia, adopted Anatolian cuisine in a short time. They had a rich culinary culture by combining the culinary culture they brought from Central Asia with the Anatolian cuisine they had just met. In this context, the aim of the research is to reveal the importance of the Kars goose, which is unique to Kars, from Turkish cuisine, in terms of gastronomic tourism, taking into account the nutritional values, and to present some suggestions to the relevant institutions for the promotion of Kars goose in a touristic sense.