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Journals / Journal of Global Tourism and Technology Research / 2026 / Cilt: 7 Sayı: 2

Foreigners’ Perceptions of Turkish Cuisine in Türkiye-Based Scholarship: A Systematic Review

Türkiye Merkezli Akademik Yayınlarda Yabancıların Türk Mutfağına İlişkin Algıları: Sistematik Bir Derleme

Nihat Çeşmeci(ERCIYES UNIVERSITY, FACULTY OF TOURISM)0000-0003-0736-4133
Naoki Sabrina Habiba(ERCİYES ÜNİVERSİTESİ, SOSYAL BİLİMLER ENSTİTÜSÜ)0009-0005-6709-7542
Pages
89–104
Publication Date
2026-10-16
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicate that the literature on foreigners' perceptions of Turkish cuisine has increased significantly, especially after the mid-2010s, but is mostly descriptive and survey-oriented.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study systematically reviews academic work from Türkiye-based scholarship on the perceptions of foreigners towards Turkish cuisine.
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Key Findings & Data:In order to analyze the selected 18 articles, descriptive mapping and theory-informed thematic synthesis were used.
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Conclusion & Impact:The results indicate that the literature on foreigners' perceptions of Turkish cuisine has increased significantly, especially after the mid-2010s, but is mostly descriptive and survey-oriented.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Türk mutfağı · Gastronomik miras · Yabancıların algıları

Abstract

This study systematically reviews academic work from Türkiye-based scholarship on the perceptions of foreigners towards Turkish cuisine. PRISMA informed procedure was used to identify and select studies for analysis from TR Dizin and DergiPark. In order to analyze the selected 18 articles, descriptive mapping and theory-informed thematic synthesis were used. Publication trends, methodological patterns, thematic orientations, and cross-study findings were examined. The results indicate that the literature on foreigners' perceptions of Turkish cuisine has increased significantly, especially after the mid-2010s, but is mostly descriptive and survey-oriented. Four main thematic areas were identified: Perceptions and evaluations of Turkish cuisine by foreigners; Gastronomic experiences and memorable food encounters; Destination image and development of gastronomy tourism; and Food-related motivations and behavioural tendencies. In the reviewed studies, Turkish cuisine was generally rated positively in terms of taste, variety, appearance, authenticity and cultural richness. But this positive image is countered by repeated criticism on sensory acceptability and perceived risk, especially oiliness, heaviness and spiciness. The synthesis additionally demonstrates that perceptions of foreigners depend on cultural background, previous culinary habits, familiarity, type of dish, social setting, service quality, and digital mediation. The review adds to the literature by presenting an overview of the scholarship on Turkish cuisine in Türkiye and indicating that the responses of foreigners are multi-dimensional and context-dependent and not uniformly positive or negative. Future research should adopt more comparative, longitudinal, mixed-method, and theoretically informed designs to examine the development of culinary perceptions and how they are transformed into actual behaviors.

Özet

Bu çalışma, Türkiye merkezli akademik yayınlarda yabancıların Türk mutfağına ilişkin algılarını sistematik olarak incelemektedir. Analize dâhil edilen çalışmalar TR Dizin ve DergiPark veri tabanlarından tespit edilmiş ve sürecin raporlanmasında PRISMA yönteminden yararlanılmıştır. Seçilen 18 makale, betimsel haritalama ve kuramsal temelli tematik sentez yoluyla analiz edilmiştir. Analiz edilen çalışmaların yayın bilgileri, yöntemleri, konu dağılımları belirlenmiş ve bulguları sentezlenerek incelenmiştir. Bulgular, yabancıların Türk mutfağına ilişkin algılarını ele alan çalışmaların özellikle 2010’lu yılların ortalarından itibaren belirgin biçimde arttığını, ancak büyük ölçüde betimsel bir yapıya sahip olduğunu göstermektedir. İnceleme sonucunda dört ana tematik alan belirlenmiştir: yabancıların Türk mutfağına ilişkin algı ve değerlendirmeleri; gastronomik / unutulmaz yemek deneyimleri; destinasyon imajı ve gastronomi turizminin gelişimi; yiyecek odaklı motivasyonlar ve davranışsal eğilimler. Çalışmalarda Türk mutfağının genel olarak lezzet, çeşitlilik, görünüm, özgünlük ve kültürel zenginlik açısından olumlu değerlendirildiği görülmektedir. Bu değerlendirmelere, yağlılık, ağırlık ve yoğun baharat kullanımı gibi duyusal kabul edilebilirlik ve algılanan riskle ilişkili konularda ise tekrarlanan eleştiriler eşlik etmektedir. Sentez ayrıca yabancıların algılarının kültürel kökleri, yeme-içme alışkanlıkları, aşinalık, yemek türü, sosyal ortam, hizmet kalitesi ve dijital aracılık gibi unsurlara bağlı olarak değişebildiğini ortaya koymaktadır. Bu derleme, Türkiye’de Türk mutfağına yabancı gözüyle bütüncül bir bakış açsı sunarak, yabancıların tepkilerinin tekdüze biçimde olumlu ya da olumsuz olmadığını, aksine çok boyutlu ve bağlama duyarlı olduğunu göstererek literatüre katkı sağlamaktadır. Gelecek araştırmalarda, mutfak algılarının nasıl oluştuğunu ve gerçek davranışlara nasıl dönüştüğünü incelemek için karşılaştırmalı, uzamsal, karma yöntemli ve kuramsal olarak temellendirilmiş araştırma tasarımlarının kullanılması önerilmektedir.

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Cite This Article

Çeşmeci, N., Habiba, N. S. (2026). Foreigners’ Perceptions of Turkish Cuisine in Türkiye-Based Scholarship: A Systematic Review. Journal of Global Tourism and Technology Research, Cilt: 7 Sayı: 2, 89–104. https://doi.org/10.54493/jgttr.1925657

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