Özet:
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.