Preserving local gastronomy as cultural heritage in Türkiye: a qualitative study on sustainable valorization of Fethiye wedding foods
Year: 2025
Type: article
Abstract: Food and beverages are integral elements of cultural heritage, reflecting societies’ histories, identities, and values. However, globalization and changing lifestyles have diminished the diversity of traditional cuisines, posing a threat to their preservation. Showcasing these culinary traditions, particularly in tourism destinations, can contribute to raising awareness and safeguarding cultural heritage. This study investigates the traditional wedding foods and table customs of Fethiye, which are at risk of being forgotten, and explores their potential as tourism assets. A qualitative research design was applied, combining semi-structured interviews with local experts and direct observations at wedding ceremonies. The findings reveal that Fethiye’s gastronomic traditions hold significant potential for sustainable tourism development. The study concludes by offering practical recommendations and highlighting the importance of community participation in preserving culinary heritage.
Source: Journal of Ethnic Foods
Authors: Özcan Özdemir, Suat Akyürek, Ozan Bahar
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4417039616