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Tourism all over the world, especially with the effect of the pandemic, is moving from a mass tourism approach to an approach such as FIT (free individual travel), where tourists prefer more specialized and more diverse tourism experiences. Gastronomy is tourism is not about eating only.Gastronomy tourism is visiting a destination primarily with the aim of reaching its food culture and diversity. Although neglected until recently, culinary culture is always the longest surviving part of a culture and tradition. In other words, cuisines, where many different identities of a society come together and national feelings are felt most, are reflections of daily lifestyles, religious beliefs, habits, customs, and traditions. Additionally, the gastronomy tourism industry is emerging as a significant guardian of cultural heritage and contributes to the creation of opportunities, including employment, particularly in rural areas. In fact, research in gastronomy provide a perspective that is lacking in the search of sustainable tourism.The increase in the value of social eating, the increasing number of chefs and cooking-themed TV shows in the world in the recent years have been the factors that increase the mobility in gastronomy tourism activities.It’s the consciously recognized by travelers that food is more than just a source of nourishment; it’s a cultural artifact with a variety of qualities that can be experienced in different places and through a variety of activities including food trails, events, festivals, and tourist attractions. As a result, gastronomy should be considered not only as an important cultural product, but also as an important component of cultural tourism such as monuments, museums, architecture, and events.Although gastronomic tourism is sometimes very expensive, it can be considered as one of the new forms of tourism. While food was considered gastronomic tourism in the three-star restaurants of France from the 1970s to the 1980s, today it has shifted to experiencing different cultures. In this new era, it is not just a matter of eating and drinking, but where, how, when, what and why we eat and drink. matter. In addition, this form of tourism has become a very important element in the overall choice of travel or a decisive reason to visit a destination. Because tourists’ desire to experience local flavors when they travel to new places is an essential component of the tourism industry.Gastronomy tourism is marketed through many activities. For example, festivals, cooking workshops, museums, food events, food fairs, market and producer tours, food tours are some of them. The country in the top rank according to the number of institutions, companies and communities operating in food tourism is the USA. For example, Tourism Authority of Thailand (TAT) obtains 25% of its total tourism income from gastronomy tourism. In a study conducted by the German National Tourist Board in Germany, it was seen that gastronomic factors such as food, varieties and tastes have a weight of 37% when visitors/holidays choose a destination. Another example is the Maine Lobster Festival, which has been held since 1948 and lasted for 3 days, visited by thousands of people. Thus, by connecting with both groups and being informed about local instant circumstances, restaurant owners serve as a bridge between regional agriculture producers and the tourists to a destination.Gastrotourism is growing as more individuals visit and prefer to learn about the local cuisine and beverages (83%). And another 83 percent of people believe that food influences travel experiences and leaves a lasting impact. 47% of tourists visit a neighborhood food store. Food and drink, according to 59% of poll participants, are more significant now than they were five years ago. A recent study found that 73% of individuals believe that a wide variety of food makes a place a nice place to eat. And then comes the regional cuisine (36%), and the reputation of the catering service (18%).- The market for food tourism reached $82 billion in 2018.- For 2019, the year-over-year increase rate was 8.11%.- Europe accounts for 35% of food tourism revenue, with North America, APAC, South America, and MEA following closely behind. The market share for food and drink in Europe is the largest, according to the food tourism industry. The rise in food tourism as well as the popularity of cruises are to blame for this.- In 2019, travelers spent a total of $1.1 trillion, $278.9 billion of which went toward dining services. The scale of the world’s culinary (gastronomy) tourism industry, was estimated to be worth $1,116.7 billion in 2019, is expected to grow to $1,796.5 billion by 2027, at a CAGR of 16.8% from 2020 to 2027. With $338.6 billion in revenue in 2019 and projections for a CAGR of 17.2% to reach $560.3 billion by 2027, the food festival category was the largest contributor to the industry.Destinations act for Gastronomy ToiriDuring pandemic, the “UNWTO #TravelTomorrow” campaign has gathered chefs from all over the world teaching us how to make local cuisine at home. Even the UNWTO Secretary-General served up a traditional Georgian dish.As the French gastronome Brillat-Savarin once said :‘Tell me what you eat and I’ll tell you who you are’.Gurkan Ozer<ul><li>Food tourism; definition, statistics, and everything you need to know, (2019), <a href="https://passportsymphony.com/food-tourism-definition-statistics-and-everything-you-need-to-know/" rel="noopener noreferrer nofollow">https://passportsymphony.com/food-tourism-definition-statistics-and-everything-you-need-to-know/</a></li><li>Sally Everett, Cara Aitchison, The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England, 2008, Journal of Sustainable Tourism Feb.2008</li><li>Horng, J. S. ve Tsai, C. T. (2010), ‘Government Websites for Promoting East Asian Culinary Tourism: A Cross-National Analysis’ Tourism Management</li></ul>

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