Yöresel Gastronomi̇k Ürünleri̇n Değerlendi̇rme Kri̇terleri̇ İle Anali̇zi̇ Ve Coğrafi̇ Bi̇lgi̇ Si̇stemleri̇ Araciliğiyla Kapadokya Bölgesi̇ Gastronomi̇ Rotalarinin Geli̇şti̇ri̇lmesi̇ (Assessment of Regional Culinary Products Using Evaluation Metrics and Development of Gastronomic Routes in the Cappadocia Region Utilising Geographic Information Systems) | Synapse
March 28, 2026Open Access
Yöresel Gastronomi̇k Ürünleri̇n Değerlendi̇rme Kri̇terleri̇ İle Anali̇zi̇ Ve Coğrafi̇ Bi̇lgi̇ Si̇stemleri̇ Araciliğiyla Kapadokya Bölgesi̇ Gastronomi̇ Rotalarinin Geli̇şti̇ri̇lmesi̇ (Assessment of Regional Culinary Products Using Evaluation Metrics and Development of Gastronomic Routes in the Cappadocia Region Utilising Geographic Information Systems)
Key Points
The study aims to assess the culinary tourism potential of the Cappadocia region using evaluation criteria.
Analyzed regional culinary products using predefined evaluation metrics.
Utilized geographic information systems (GIS) for mapping gastronomy routes.
Focused on local gastronomic offerings to enhance tourism.
Identified key culinary products that showcase the region's gastronomic heritage.
Developed strategic gastronomic routes to attract tourism.
Highlighted the significant potential for culinary tourism in Cappadocia.
Abstract
Bu alma, Kapadokya blgesinde ska kullanlan gzerghlar temel alnarak, blgenin gastronomi turizmi potansiyelini deerlendirmeyi ve yerel gastronomik rnler