Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.44, 2026 (SCI-Expanded, Scopus)
This research investigates the influence of ethnic restaurants on Istanbul's multicultural fabric, examining their impact on destination preferences through the lens of gastronomic authenticity and consumer motivation. At a time when food has evolved from a physiological need to a carrier of cultural identity, ethnic cuisines serve as “cultural gateways” for tourists. A mixed-methods study conducted in 30 establishments and with 403 tourists in Istanbul revealed the decisive role of sensory experience and perception of authenticity in visit intention. The findings indicate that psychological motivations and sensory integrity (flavor, texture, atmosphere), rather than demographic factors, trigger tourist mobility. It was particularly noted that female participants rated ethnic restaurants higher as a destination component. The study emphasizes that ethnic restaurants are not merely places of consumption; they are places where cultural heritage is preserved, identities meet, and a universal language connects people. Food is positioned as a memory space bridging the gap between the past and the future, as it evokes nostalgia and fosters connections among diverse communities through shared culinary experiences. Overall, the future of gastronomic tourism lies in ensuring the sustainability of authentic experiences offered by these establishments, with a balance of scientific and human sensitivity.