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İCİ, Mustafa; (2012), “Kırsal Turizme Olan Talepte Yöresel Yiyecek ve İçecek Kültürünün
Rolü”, KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi, 14 (23): 33-37.
KİVELA, Jaksa ve CROTTS, John C; (2006), “Experience a Destination Tourism and Gastronomy:
Gastronomy's Influence on How Tourists”, Journal of Hospitality & Tourism Research,
Vol. 30, No. 3: 354-377.
Lİ, Poppy A. E., BRUWER, Johan ve LYONS, Graham; (2014), “Exploring consumer motivations
towards buying local fresh food products”, British Food Journal, Vol. 116(10): 1533 –
1549.
RAND G.E., HEATH E. ve ALBERTS N.; (2003), “The Role of Local and Regional Food in
Destination Marketing: A South African Situation”, Journal of Travel and Tourism
Marketing, Volume: 14, Number: 3/4, 97 – 112.
RİCHARDS, Greg; (2012), “An overview of food and tourism trends and policies”, iç. OECD, Food
and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism,
OECD Publishing, ss. 13-46.
SCHLÜTER, Regina G.; (2012), “Promoting regional cuisine as intangible cultural heritage in Latin
America by. ” iç. OECD, Food and the Tourism Experience: The OECD-Korea
Workshop, OECD Studies on Tourism, OECD Publishing, ss. 89-100.
SİMS, Rebecca; (2009), “Food, place and authenticity: local food and the sustainable tourism
experience”, Journal of Sustainable Tourism, 17 (3): 321-336.
YURTSEVEN, Hüseyin R.; (2011), “Sustainable Gastronomic Tourism in Gokceada (Imbros): Local
and Authentic Perspectives”, International Journal of Humanities and Social Science,
Vol.1(18): 17-26.
YURTSEVEN, Hüseyin R. ve KAYA, Ozan; (2011), “Local Food in Local Menus: The Case of
Gokceada”, Tourismos, Vol:6 No:2, 263-275.
YURTSEVEN, Hüseyin R., KAYA, Ozan ve HARMAN, Serhat; (2010), Yavaş Hareketi, Detay
Yayıncılık: Ankara, ss. 112.
TELFER, D.J. ve WALL, G. (2000). “Strengthening backward economic linkages: local food
purchasing by three Indonesian hotels”, Tourism Geographies, Vol. 2, No.4, pp.421-447.
UNITED NATIONS, World Commission on Environment and Development; (1987), Our Common
Future, Oxford: Oxford University Press.
644
Rolü”, KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi, 14 (23): 33-37.
KİVELA, Jaksa ve CROTTS, John C; (2006), “Experience a Destination Tourism and Gastronomy:
Gastronomy's Influence on How Tourists”, Journal of Hospitality & Tourism Research,
Vol. 30, No. 3: 354-377.
Lİ, Poppy A. E., BRUWER, Johan ve LYONS, Graham; (2014), “Exploring consumer motivations
towards buying local fresh food products”, British Food Journal, Vol. 116(10): 1533 –
1549.
RAND G.E., HEATH E. ve ALBERTS N.; (2003), “The Role of Local and Regional Food in
Destination Marketing: A South African Situation”, Journal of Travel and Tourism
Marketing, Volume: 14, Number: 3/4, 97 – 112.
RİCHARDS, Greg; (2012), “An overview of food and tourism trends and policies”, iç. OECD, Food
and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism,
OECD Publishing, ss. 13-46.
SCHLÜTER, Regina G.; (2012), “Promoting regional cuisine as intangible cultural heritage in Latin
America by. ” iç. OECD, Food and the Tourism Experience: The OECD-Korea
Workshop, OECD Studies on Tourism, OECD Publishing, ss. 89-100.
SİMS, Rebecca; (2009), “Food, place and authenticity: local food and the sustainable tourism
experience”, Journal of Sustainable Tourism, 17 (3): 321-336.
YURTSEVEN, Hüseyin R.; (2011), “Sustainable Gastronomic Tourism in Gokceada (Imbros): Local
and Authentic Perspectives”, International Journal of Humanities and Social Science,
Vol.1(18): 17-26.
YURTSEVEN, Hüseyin R. ve KAYA, Ozan; (2011), “Local Food in Local Menus: The Case of
Gokceada”, Tourismos, Vol:6 No:2, 263-275.
YURTSEVEN, Hüseyin R., KAYA, Ozan ve HARMAN, Serhat; (2010), Yavaş Hareketi, Detay
Yayıncılık: Ankara, ss. 112.
TELFER, D.J. ve WALL, G. (2000). “Strengthening backward economic linkages: local food
purchasing by three Indonesian hotels”, Tourism Geographies, Vol. 2, No.4, pp.421-447.
UNITED NATIONS, World Commission on Environment and Development; (1987), Our Common
Future, Oxford: Oxford University Press.
644
