LOCAL FOOD IN LOCAL MENUS: THE CASE OF GOKCEADA

This paper attempts to determine motivations which influencing tourists’ local food consumption. The study involved a multi-method approach undertaken through initiating interviews with local people to build inventory of local food of Gokceada, document review method was employed in restaurants (menus) to find out what extent local food peculiar to Gokceada take part in the menus of restaurants and finally a survey applied to visitors of the area to determine motivations which influencing their local food consumption. From the analysis five motivational factor identified; Quality of taste, authentic experience, rural development, health concern and knowledge. Quality of taste was chosen as a primary motivational factor by visitors to consume local food during their holiday.