Merhaba Misafir

Food-related barriers to gastronomy and tourism: The role of food allergies and diet preferences


The increasing number of tourists with food allergies and different eating preferences triggers a wide array of problems within the gastronomy and tourism service establishments. Thus the needs to understand the behavior of people assist the tourism stakeholders in adopting the changing nutrition paradigms to their operations. This study attempts to diagnose the prominent components that disturb travelers with food allergies and distinct diet preferences within their gastronomy and tourism experiences. To understand their eating experiences through tourism activities major affecting groups identified by reviewing the related literature. Two critical groups determined as celiac patients and vegan/vegetarian travelers. The qualitative research methodology is used by sending open-ended questionnaires to various groups associated with the sample. Data obtained from the study classified into three dimensions as acceptance and empathy, Education and Training, Ethics, and Sustainability. Findings reveal that travelers encounter a wide array of problems during their gastronomy and tourism-related experiences.

Yayınlandığı Kaynak : MANAS Journal of Social Studies
  • Yıl : 2020
  • Cilt : 9
  • Sayı : 2
  • eISSN : 1624-7215
  • Sayfa Aralığı : 1117-1129
  • IO Kayıt No : 111327
  • Yayıncı : Kırgızistan Türkiye Manas Üniversitesi