Abstract
Food has an undeniable importance for holiday makers. As such, food tourism has gained an enormous potential in recent years. A high percentage of travellers, consider dining and food as relevant activities during their travels. On the other hand, Internet has shown to be a powerful means for promoting a destination and all its resources. Studies on the uses of ICTs and the Internet with regards to tourism, and food tourism in particular, have mainly focused so far on European and Western countries. This exploratory investigation deals with Turkey and how food and wine are represented online and examines the behaviour of website visitors when searching information. The findings indicate a good, yet niche, demand against low levels of supply for gourmet tourism with lack of sufficient understanding of tourism by the governing institutions. The latter finding becomes more evident when considering online offerings.
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Surenkok, A., Baggio, R., Corigliano, M.A. (2010). Gastronomy and Tourism in Turkey: The Role of ICTs. In: Gretzel, U., Law, R., Fuchs, M. (eds) Information and Communication Technologies in Tourism 2010. Springer, Vienna. https://doi.org/10.1007/978-3-211-99407-8_47
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DOI: https://doi.org/10.1007/978-3-211-99407-8_47
Publisher Name: Springer, Vienna
Print ISBN: 978-3-211-99406-1
Online ISBN: 978-3-211-99407-8
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