Determination of Gastro-tourists’ Typology: An Exploration in Gaziantep

The purpose of this research is to determine the typology of gastro-tourists who participating in gastronomy tourism. For this purpose, a questionnaire was conducted to domestic and foreign tourists who at the food and beverage enterprises, peddlers and enterprises which are sold local products, culinary museum in Gaziantep which has Gastronomy City title. Firstly, the frequencies and percentages distributions of the data which obtained from the participants were examined. Clustering analysis was conducted to identify the typologies of gastro-tourists. As a result of the cluster analysis, five gastro-tourist typologies were identified; organicist, innovator, aimed at learn/enthusiasts, care about food, interested in local food. While organic tourists are more interested in farm products, organic products and innovative products, innovative tourists love innovation in food-related activities. Tourists who like/want to learn mainly want to improve themselves on food and culture. In addition, the food is so important for tourists who care about food, the products and foods of the destination have great importance for local tourists