This study aims to evaluate the potential of Çorum cuisine within the context of gastronomic tourism through a stakeholder-based approach and to develop strategic implications for the effective utilization of this potential. The research is designed within a qualitative framework, and data were collected through semi-structured interviews. The data obtained from interviews conducted with 13 participants from diverse professional backgrounds in the field of gastronomy, selected through purposive sampling, were analyzed using content and thematic analysis methods. In the analysis process, a total of 258 codes were grouped under main themes. The findings indicate that Çorum cuisine possesses a strong gastronomic identity concentrated around specific products such as kuru mantı, Iskilip dolması, and su böreği. However, despite the wide range of gastronomic diversity, certain product groups (particularly soups and side dishes) were found to have low visibility. While participants emphasized that the local cuisine has strong attributes in terms of authenticity, diversity, and taste, they identified inadequate promotion, lack of standardization, and limited business infrastructure as the main weaknesses. The findings also reveal that gastronomic events are considered an important tool for enhancing destination attractiveness; however, current practices are not sufficiently systematic or sustainable. It was further determined that the use of gastronomic brand identity remains largely limited and that promotional activities should be supported through digital platforms, experience-oriented events, and media tools. In terms of development strategies, infrastructure investments, public-private sector collaborations, digital marketing strategies, and awareness-based educational initiatives have come to the forefront. In conclusion, Çorum’s rich culinary heritage holds significant potential for gastronomic tourism; however, transforming this potential into a sustainable destination product requires comprehensive planning, effective promotion, and institutional coordination. This study contributes to the gastronomic tourism literature by providing a local stakeholder perspective and offers practical implications for destination management.
This study aims to evaluate the potential of Çorum cuisine within the context of gastronomic tourism through a stakeholder-based approach and to develop strategic implications for the effective utilization of this potential. The research is designed within a qualitative framework, and data were collected through semi-structured interviews. The data obtained from interviews conducted with 13 participants from diverse professional backgrounds in the field of gastronomy, selected through purposive sampling, were analyzed using content and thematic analysis methods. In the analysis process, a total of 258 codes were grouped under main themes. The findings indicate that Çorum cuisine possesses a strong gastronomic identity concentrated around specific products such as kuru mantı, Iskilip dolması, and su böreği. However, despite the wide range of gastronomic diversity, certain product groups (particularly soups and side dishes) were found to have low visibility. While participants emphasized that the local cuisine has strong attributes in terms of authenticity, diversity, and taste, they identified inadequate promotion, lack of standardization, and limited business infrastructure as the main weaknesses. The findings also reveal that gastronomic events are considered an important tool for enhancing destination attractiveness; however, current practices are not sufficiently systematic or sustainable. It was further determined that the use of gastronomic brand identity remains largely limited and that promotional activities should be supported through digital platforms, experience-oriented events, and media tools. In terms of development strategies, infrastructure investments, public-private sector collaborations, digital marketing strategies, and awareness-based educational initiatives have come to the forefront. In conclusion, Çorum’s rich culinary heritage holds significant potential for gastronomic tourism; however, transforming this potential into a sustainable destination product requires comprehensive planning, effective promotion, and institutional coordination. This study contributes to the gastronomic tourism literature by providing a local stakeholder perspective and offers practical implications for destination management.
