H4:Herse is the least preferred food in gastronomy based festivals in North Cyprus.
H5:Nicosia is the place where the least street food is found and consumed in North Cyprus.
H1: Nowadays, street flavors are not preferred at festivals.
CHAPTER TWO
LITERATURE REVIEW:
Gastronomy Tourism
Gastronomy tourism is a form of tourism that is effective in shaping travel, which generally provides the opportunity for tourists to get to know the culture of a country and taste its flavors.
Food and drink have their roots deep in a region's soil and climate.(2011). These products are seen as the expression of the social and cultural heritage of a region, as well as the expression of the local identity.It can also be evaluated as an item (Karlsson, 2005; Everett and Aitchison, 2008)
While the activities within the scope of gastronomic tourism provide unique experiences to the tourists and contribute to the cultural exchange between the people of the world,It also makes significant contributions to the development of cities and their becoming a brand city (Bibilgi et al., 2012).
There are three basic elements that push people to travel in gastronomy tourism.These; to taste different food drinks and tastes of the country they go to and to see the production process. observing culinary cultures and learning by observing culinary cultures. to learn the eating styles and new meal systems of the countries they visit.
