Sustainable Gastronomy Tourism and Slow Food Movement

Abstract

Food and gastronomy constitute important elements of tourism. Food and gastronomy are tools for preserving the existing cultures of local cuisines and transmitting them from generation to generation. Therefore, food and gastronomy are highly related to sustainable tourism. Sustainable tourism supports the environment by ensuring the most effective use of existing resources. Sustainable tourism uses local resources and also makes a positive contribution to local people and development. In this research-first literature, related to gastronomy tourism and sustainable tourism in rural areas and slow food were analysed. The research design is a case study about slow food movement in Germiyan village, Çeşme. Results of the study reveal that slow food movement in the Germiyan village has some limited effect on the local people's lives. With the slow food movement the number of local producers has increased, and agricultural activities have developed in the village.