GASTRANOMIYANING TURIZM RIVOJLANISHIDAGI AHAMIYATI

Akgol, Y., (2012). Gastronomi Turizmi ve Turkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Degerlendirilmesi, Mersin University, Institute of Social Sciences, Department of Tourism and Hotel Management, MA Thesis, Mersin.

Alonso, A. D. (2010). Olives, hospitality and tourism: a Western Australia perspective. British Food Journal, 55 - 68.

Arslan, O., (2010). Yabancı Turistlerin Yiyecek İcecek İsletmeleri, Personeli ve Turk Mutfagına İliskin Goruslerinin Degerlendirilmesi: Alanya Ornegi, Gazi University, Institute of Educational Sciences, Department of Tourism Management, MA Thesis, Ankara.

Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-43.

Boyne, S., Williams, F., & Hall, D. R. (2002). On the trail of regional success: Tourism food production and the Isle of Arran Taste Trail. In G. Richards & A. M. Hjalager (Eds.), Tourism and Gastronomy (pp. 91-114). London: Routledge.

Gyimothy, S., Rassing, C., Wanhill, S., (2000). Marketing works: a study of restaurants on Bornholm, Denmark. International Journal of Contemporary Hospitality Management,12, 371–379

Hall, M.C., Sharples, L., Mitchell, R., Macionis, N., Cambourne, B. (2003). Food tourism around the world: development, management and markets, Butterworth-Heinemann: Elsevier.

Henderson, J.C. (2009) Food tourism reviewed. British Food Journal, 111, 317–326.

Kivela, J. & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How Tourists Experience a Destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.

Kivela, J. Jakša, Crotts C. John (2009). Understanding Travelers' Experiences of Gastronomy Through Etymology and Narration. Journal of Hospitality and tourism research, 33(2), 161-192

McKercher, B., Okumus, F., Okumus, B., (2008). Food tourism as a viable market segment: it’s all how you cook the numbers, Journal of Travel& Tourism Marketing, 25,(2);137- 148.

Montanari, A.; Staniscia, B. (2009). Culinary Tourism as a Tool for Regional Re-Equilibrium. European Planning Studies, 17(10), 1463-1483.

Sánchez-Cañizares, S.M. & López-Guzmán, T. (2012). Gastronomy as a Tourism Resource: Profile of the Culinary Tourist. Current Issues in Tourism, 15 (3), 229-245.

Shenoy, S., (2005). Food Tourism and The Culinary Tourist, a Thesis Presented to the Graduate School of Clemson University, USA.

Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland. British Food Journal, 721 – 734.

Wolf, E. (2002). Culinary tourism: A tasty economic proposition. Portland, Oregon: International Culinary Tourism Association.

Yuncu, H.R., (2010). Surdurulebilir turizm acısından gastronomi turizmi ve Persembe yaylası, Congress of Aybastı-Kabatas 11, Ankara.