2026-10-29T20:43:14Zhttps://munzur-rdlopen.rawdatalibrary.net/oai/requestoai:munzur-rdlopen.rawdatalibrary.net:munzur/65532026-10-28T15:32:42Zopenairedrivercom_munzur_1col_munzur_2The Attitude of Local People in the Bringing of Local Cuisine Culture to Tourism: A Research in KaramanKavak, SeherPekerşen, YelizOtelcilik, Konaklama, Spor ve TurizmBeslenme ve DiyetetikSosyolojiKentsel ÇalışmalarThe aim of this study; is to analyze and record the local cuisine of Karaman province in the context of cultural identity and to determine the attitude of the local people in bringing the regional cuisine culture of the region to tourism The study has been carried out using both qualitative and quantitative methods. In accordance with this purpose; As a result of the interviews conducted with 24 people in order to examine and record the cultural identity of the province; It has been revealed that many traditions made in the transition periods in Karaman province are applied as in the past and the dishes specific to the local cuisine culture are frequently made. In addition, for the quantitative part of the study, a survey was conducted with 428 people living in Karaman and it was determined that there were significant differences between the demographic variables of the local people and their attitudes towards bringing the local cuisine to tourism.2022Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/6553https://doi.org/10.24010/soid.10191821304-7590trSeyahat ve Otel İşletmeciliği Dergisiinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/6553