Investigation of Cypriot Tavern Tastes Within The Context of Gastronomy Tourism

Abstract

Gastronomy tourism is of great importance in today's tourism diversity. Many people make travel plans to countries or regions where culinary culture is rich due to eating and drinking. Cyprus is the third largest island in the Mediterranean, which is very rich in food and beverage culture. The first purpose of this research is to explain the tastes of taverns in the Cyprus food and beverage culture within the scope of gastronomy tourism. The second aim is to introduce the flavors of great importance in the Cypriot food culture and to help the tourists coming to Cyprus to have preliminary information about the tastes they should taste. In the literature review of previous studies, there are enough academic studies about the flavors of Cypriot taverns. Therefore, the study will contribute to the literature by creating a perfect example of the flavors of Cyprus and Cypriot cuisine, which has hosted different civilizations. In order to ensure the integrity of the study, a literature review of Cypriot Cuisine was made in general. In this research, data were collected from taverns and the Famagusta and Iskele regions of the Turkish Republic of North Cyprus with qualitative research method technique. Interviews lasted between 20-30 minutes. This study has contributed and resulted in the emergence of the appetizer culture adopted by the people of Cyprus and the knowledge of the appetizers and recipes found in all taverns in general, and informing the tourists about the cyprus cuisine and appetizers as a party to the ones who come as tourists.