Abstract:
Today, within the scope of the changing tourism demand, the trend towards local
products/values, which are evaluated in gastronomy tourism, is increasing. Thus, a regional
marketing tool is used in tourism by transforming local products into tourism values.
Gastronomy tourism has an important role in the development of the region due to its ability
to support the local economy and to be carried out twelve months of the year. In this context,
registration, promotion and conversion of local foods into touristic products are important.
Although there are many local foods and beverages unique to the region in Nevşehir, only a
few of them are registered with geographical indications. Despite the high level of
development of the region in tourism, the potential of local products is not used enough in
tourism. The low awareness on this issue and the necessity of developing the region in the
field of gastronomy constitute the starting point of the study. Nevşehir cuisine is a cuisine
that has become rich around the products grown in the region. The ingredients used in the
meals generally consist of products such as potatoes, lentils, zucchini, wheat, chickpeas and
beans grown in the region. At the same time, pekmez (grape molasses) is seen to be widely
used in Nevşehir cuisine. In addition, food varieties consisting of grain (flour) and meat are
consumed a lot by the local people. In this research, which is conducted with the document
analysis technique, one of the qualitative research methods, Nevşehir cuisine is evaluated
with geographical indication products and products that are candidates for geographical
indication. Pumpkin Seeds, Testi Kebab and Nevşehir Bagel are products registered with
geographical indication in Nevşehir. Nevşehir Dimrit Raisin, Kaymaklı Dry Cream,
Kaymaklı Bun, Derinkuyu Dry Bean and Derinkuyu Strawberry are local products that are
at the application stage for geographical indication registration. In addition, it has been
determined that Nevşehir Tava, Aside, Dolaz, Pekmez (grape molasses), Köftür, Göre Bread,
Stuffed Quince with Pekmez, Kesgiç and Hamursuz are candidates for geographical
indication. As a result of the research, it has been determined that there are important local
values that can be used in the field of gastronomy tourism in Nevşehir but these products
have not been used enough as a tourism element so far and various suggestions are presented
in this way
