GASTRANOMIYANING TURIZM RIVOJLANISHIDAGI AHAMIYATI

Mualliflar

  • Hoshimjon Nurullaev

DOI:

https://doi.org/10.47390/SP1342V3I12.1Y2023N45

Kalit so'zlar:

Gastranomiya, turizm, gastranomik turizm, turist, madaniyat, oziq-ovqat.

Annotatsiya

Gastronomiya turizmda katta boylik hisoblanadi. Bu mamlakatlar madaniyati va an'analarining bir qismi. Yaxshi oshxona hamma uchun qiziqarli, chunki hamma yaxshi va mazali taomni tatib ko'rishni xohlaydi. Ko'p odamlar faqat gastronomik maqsadlarda sayohat qilishadi. Oziq-ovqat insonning asosiy ehtiyojidir va u sayohatga qaror qilishda asosiy turtki bo'lishi mumkin. Shuning uchun tadqiqotda  gastronomiya va uning turizmdagi rolini o'rganildi.

Foydalanilgan adabiyotlar

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.

Horng, J. S. & Tsai, C.T.(S) (2010). Government Websites for Promoting East Asian Culinary Tourism: A Cross-National Analysis. Tourism Management, 31, 74-85.

Kivela, J. & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence on How TouristsExperience 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.

Shenoy, S.S. (2005). Food Tourism And The Culinary Tourist. A Thesis Presented to the Graduate School of Clemson University, (Doctoral dissertation).

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.

Yuklashlar

Nashr etilgan

2024-01-05

Havola

Nurullaev, H. (2024). GASTRANOMIYANING TURIZM RIVOJLANISHIDAGI AHAMIYATI. Ижтимоий-гуманитар фанларнинг долзарб муаммолари / Актуальные проблемы социально-гуманитарных наук / Actual Problems of Humanities and Social Sciences., 3(12/1). https://doi.org/10.47390/SP1342V3I12.1Y2023N45