Permakültür çiftliklerdeki gastronomik faaliyetlerin turist deneyimi açısından değerlendirilmesi
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Düzce Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Son yıllarda önemi anlaşılan bir konu olan sürdürülebilir gastronomi kapsamında permakültür çiftlikleri ön plana çıkarmaktadır. Permakültür çiftliklerde üretilen ürünlerin organik gıda kategorisinde değerlendirilerek sürdürülebilir gastronomiye katkı sağlaması dikkat çekmektedir. Şehir hayatının getirdiği yorgunluk, organik gıdaya erişim zorluğu, deneyimsel turizm çeşitlerine olan ilgi ve gastronomi alanına gösterilen yönelim permakültür çiftliklerini araştırma alanı olarak değerlendirilmesine yol açmaktadır. Bu bağlamda araştırmanın temel amacı, permakültür çiftliklerdeki gastronomik faaliyetleri turist deneyimi açısından değerlendirmektir. Bu doğrultuda Türkiye'de bulunan permakültür tarımı benimseyen 12 adet çiftlik araştırmanın evrenini oluşturmaktadır. Araştırmada nitel araştırma yöntemi uygulanmıştır. Veriler görüşme tekniği ile elde edilmiştir. Permakültür çiftliklerin sahipleri ve bu çiftliklere gelen gönüllü turistlerle görüşmeler yapılmıştır. Toplamda 7 permakültür çiftlik sahibi ve 12 gönüllü turistle görüşme yapılmıştır. Araştırma kapsamında katılımcılarla yapılan derinlemesine görüşmelerde yarı yapılandırılmış görüşme formu kullanılmıştır. Görüşme sonucunda elde edilen veriler betimsel ve içerik analizi teknikleri birlikte kullanılarak analiz edilmiştir. Araştırma sonucunda permakültür çiftliklerde gastronomik faaliyetlerin yer aldığı ve bu faaliyetlerin üretim, yetiştirme, toplama, hazırlama, pişirme, işlem ve satış aşamalarından oluştuğu tespit edilmiştir. Bu faaliyetlere gönüllü turistlerin aktif olarak katılım sağlaması çiftliklerde kültürel etkileşimi, imece usulünü ve kendi kendine yetebilme imkânını ortaya çıkardığı sonucuna varılmıştır. Ayrıca permakültür çiftliklerdeki uygulamalar sürdürülebilir gastronomi faaliyetlerinin var olduğunu ve sürdürülebilir gastronomi faaliyetlerini desteklediğini göstermektedir. Gönüllü turistlerin gastronomik faaliyetler kapsamında permakültür çiftliklerde olumlu deneyimler yaşadığı ayrıca bu deneyimlerin tekrar ziyaret etme niyetine olumlu katkı sağladığı sonucuna varılmıştır.
In recent years, permaculture farms have come to the forefront within the scope of sustainable gastronomy, which has become an important issue. It is noteworthy that the products produced in permaculture farms are evaluated in the organic food category and contribute to sustainable gastronomy. The fatigue brought by city life, difficulty in accessing organic food, interest in experiential tourism types and the tendency shown in the field of gastronomy lead to the evaluation of permaculture farms as a research area. In this context, the main purpose of the research is to evaluate gastronomic activities in permaculture farms in terms of tourist experience. In this direction, 12 farms in Turkey that adopt permaculture agriculture constitute the universe of the research. Qualitative research method was applied in the research. Data were obtained by interview technique. Interviews were conducted with the owners of permaculture farms and volunteer tourists who came to these farms. A total of 7 permaculture farm owners and 12 volunteer tourists were interviewed. Semi-structured interview form was used in in-depth interviews conducted with the participants within the scope of the research. The data obtained as a result of the interviews were analyzed using descriptive and content analysis techniques together. As a result of the research, it was determined that gastronomic activities are included in permaculture farms and these activities consist of production, cultivation, collection, preparation, cooking, processing and sales stages. It was concluded that the active participation of volunteer tourists in these activities revealed cultural interaction, cooperative work and self-sufficiency opportunities in the farms. In addition, the practices in permaculture farms show that sustainable gastronomy activities exist and support sustainable gastronomy activities. It was concluded that volunteer tourists had positive experiences in permaculture farms within the scope of gastronomic activities and these experiences positively contributed to the intention to revisit.
In recent years, permaculture farms have come to the forefront within the scope of sustainable gastronomy, which has become an important issue. It is noteworthy that the products produced in permaculture farms are evaluated in the organic food category and contribute to sustainable gastronomy. The fatigue brought by city life, difficulty in accessing organic food, interest in experiential tourism types and the tendency shown in the field of gastronomy lead to the evaluation of permaculture farms as a research area. In this context, the main purpose of the research is to evaluate gastronomic activities in permaculture farms in terms of tourist experience. In this direction, 12 farms in Turkey that adopt permaculture agriculture constitute the universe of the research. Qualitative research method was applied in the research. Data were obtained by interview technique. Interviews were conducted with the owners of permaculture farms and volunteer tourists who came to these farms. A total of 7 permaculture farm owners and 12 volunteer tourists were interviewed. Semi-structured interview form was used in in-depth interviews conducted with the participants within the scope of the research. The data obtained as a result of the interviews were analyzed using descriptive and content analysis techniques together. As a result of the research, it was determined that gastronomic activities are included in permaculture farms and these activities consist of production, cultivation, collection, preparation, cooking, processing and sales stages. It was concluded that the active participation of volunteer tourists in these activities revealed cultural interaction, cooperative work and self-sufficiency opportunities in the farms. In addition, the practices in permaculture farms show that sustainable gastronomy activities exist and support sustainable gastronomy activities. It was concluded that volunteer tourists had positive experiences in permaculture farms within the scope of gastronomic activities and these experiences positively contributed to the intention to revisit.
Açıklama
Anahtar Kelimeler
Turizm, Tourism
