Abstract
The Effect of the Covid-19 Epidemic on Gastronomy Tourism: Sample of Kastamonu
The pandemic disaster, Covid-19, which broke out in 2019 and has grown day by day all around the world, affects many scopes. This pandemic, which significantly affects economic and social life, has also affected the tourism industry. Tourism movements have come to a standstill and businesses in tourism have also taken their share of negative consequences from this pandemic. As it affects many types of tourism, gastronomy tourism, which is one of the types of tourism, has also been significantly affected by this disaster. This study has been discussed in order to determine the impact of Covid-19 on the geographically marked food and beverage production businesses of Kastamonu province, which has significant gastronomic tourism potential. In this context, the province, which has the richest culinary potential in Turkey, has a very important richness in terms of pastries, soups, desserts, and meals. In order to reach the aim of the research, a comprehensive literature review was conducted and a voluntary interview technique was applied with small and medium-sized processors producing geographically marked food and beverage. In addition, a descriptive analysis method was used with the data obtained. In the research, the positive and negative effects of Covid-19 on the businesses that produce food and beverage within the framework of gastronomy tourism operating in Kastamonu were obtained.
Keywords
Covid-19, Gastronomy Tourism, Geographical Indication, Kastamonu
