Associations Between Food Neophobia and Culinary Creativity: A Study with ASample of Chefs and bartenders in Turkey

The aim of the study is to determine the gastro-tourist profiles of foreign tourists visiting Turkey. In line with this aim, a quantitative questionnaire has been conducted to 606 foreign tourists that have visited and left Turkey. Subsequent to the cluster analysis that has been conducted on the data collected to determine the typology of foreign tourists, four typologies have emerged: Neglectors, Experimental Tourists, Recreational Tourists, and Gastro Tourists. The present study holds significance considering the small number of studies on the characteristics and typologies of gastro tourists. Therefore, the study holds importance with regard to determining the typology of gastro tourists.

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Kaynak Göster

  • ISSN: 2147-8775
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2013

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