İletişimISSN:e-ISSN: 3023-5693
Yazar GirişiHakem GirişiYeni Üyelik
TürkçeEnglish
AnasayfaAmaç ve KapsamHakkındaYazarlar için RehberMakale GönderSon SayıArşivİletişim

PAYLAŞIM EKONOMİSİNDE YAVAŞ YEMEK DENEYİMLERİNİN ANALİZİ: AIRBNB ÖRNEĞİ

Meral İş,Ceyhun Can Özcan,Selman Bayrakcı

  • Meral İş: Karamanoğlu Mehmetbey Üniversitesi
  • Ceyhun Can Özcan: NECMETTİN ERBAKAN ÜNİVERSİTESİ
  • Selman Bayrakcı: Necmettin Erbakan Üniversitesi
  •  Yıl : 2023
  •  Cilt : 2
  •  Sayı : 2
  •  Sayfa : 86-98
Günümüzde hızlı tüketim alışkanlıkları nedeniyle küresel kaynaklar azalmaktadır. Bu tehditlere karşı yeni turistik deneyimler geliştirme ihtiyacı artmaktadır. Hızlı yaşamın hâkim olduğu bir dönemde, sürdürülebilir bir gelecek için yavaş yemek trendi de önemli hale gelmektedir. Gerçekleştirilen çalışmada yavaş yemeğin paylaşım ekonomisindeki önemine dikkat çekebilmek adına Airbnb’de sunulan deneyimlere yönelik toplam 342 çevrimiçi yorum içerik analizi tekniği çerçevesinde analiz edilmiştir. Yavaş yemeğe yönelik kelime bulutu oluşturulmuş ve en çok yorumlanan değerler belirlenmiştir. Oluşturulan kelime bulutunda en fazla kullanılan kelimelerin sırasıyla “farklı ve güzel bir deneyim”, “lezzetli yemek”, “tavsiye”, “taze- mevsimsel ürün”, “misafirperver” ve “iyi ev sahibi”nden oluştuğu tespit edilmiştir. Yapılan değerlendirmeler sonrasında olumsuz bir yorumun olmaması dikkat çekmektedir.
Atıf yapmak için : İş, M., Özcan, C. C., & Bayrakçı, S. (2023). Paylaşım ekonomisinde yavaş yemek deneyimlerinin analizi Airbnb örneği. NEU GASTRO, 2(2), 86-98. https://doi.org/10.54497/Gastromedia.2023.12

Çıkar İlişkisi : Yazarlar çıkar çatışması olmadığını beyan etmiştir.

Bu makale CC BY-NC 4.0 lisansı ile yayımlanmıştır.
NeuGastro
2023, Cilt2, Sayı2
E-ISSN: 3023-5693
Geliş Tarihi : , Kabul Tarihi : , Yayın Tarihi :

Kaynakça

  1. Ahlawat, M., Sharma, P. ve Gautam, P. K. (2019). Slow food and tourism development: a case study of slow food tourism in Uttarakhand, India. GeoJournal of Tourism and Geosites, 26(3), 751–760. https://doi.org/10.30892/gtg.2
  2. Atik, A. ve Atik, İ. (2018). Slow city hareketinden slow food hareketine doğru giderken belediyelerin rolü. Paradoks ekonomi̇, sosyoloji̇ ve politika dergisi̇, 14, Özel Sayı 1, 1–16.
  3. Avcıkurt, C. ve Özgürel, G. (2018). Yavaş yemek (slow food) hareketinin yerli turistler (akademisyenler) tarafından algılanışı. Journal of Tourism and Gastronomy Studies, 6(4), 568–587. https://doi.org/10.21325/jotags.2018.324
  4. Badem, A., Koç, B. ve Şen, A. (2023). Trabzon mutfağının geleneksel lezzeti: Trabzon sarı kurabiyesi. Necmettin Erbakan Üniversitesi GastroMedia Dergisi, 1(2), 1-8.
  5. Buiatti, S. (2011). Food and tourism: the role of the “Slow Food” association. In Food, Agri-Culture and Tourism (pp. 92–101). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-11361-1_6
  6. Cenni, I. ve Vásquez, C. (2020). Reflection: Airbnb’s food-related “online experiences”: a recipe for connection and escape. Food and Foodways, 29(1), 97–107. https://doi.org/10.1080/07409710.2020.1862547
  7. Çavuş, Ş., Kaya, B. ve Demirtaş, B. (2020). Sürdürülebilir Turizm Açısından Slow Food Hareketine Bakış ve Türkiye Uygulamaları. Uluslararası Karadeniz Kıyı Şeridi Ülkeleri Sempozyumu, 2-5 Mayıs 2019, Batum.
  8. Ert, E., Fleischer, A. ve Magen, N. (2016). Trust and reputation in the sharing economy: The role of personal photos in Airbnb. Tourism Management, 55, 62–73. https://doi.org/10.1016/j.tourman.2016.01.013
  9. Fang, B., Ye, Q. ve Law, R. (2016). Effect of sharing economy on tourism industry employment. Annals of Tourism Research, 57, 264–267. https://doi.org/10.1016/j.annals.2015.11.021
  10. Farajallah, M. ve Hammond, R. G. (2019). What drives pricing behavior in peer-to-peer markets? evidence from the carsharing platform Blablacar*. Information Economics and Policy, 48, 15–31.
  11. Frenken, K. ve Schor, J. (2017). Putting the sharing economy into perspective. Environmental Innovation and Societal Transitions, 23, 3–10. https://doi.org/10.1016/j.eist.2017.01.003
  12. Frost, W., ve Laing, J. (2013). Communicating persuasive messages through slow food festivals. Journal of Vacation Marketing, 19(1), 67–74. https://doi.org/10.1177/1356766712461403
  13. Fusté-Forné, F. ve Jamal, T. (2020). Slow food tourism: an ethical microtrend for the Anthropocene. Journal of Tourism Futures, 6(3), 227–232. https://doi.org/10.1108/JTF-10-2019-0120
  14. Goyette, I., Ricard, L., Bergeron, J. ve Marticotte, F. (2010). E-WOM scale: Word-of-mouth measurement scale for e-services context. Canadian Journal of Administrative Sciences, 27(1), 5–23. https://doi.org/10.1002/cjas.129
  15. Guttentag, D., Smith, S., Potwarka, L. ve Havitz, M. (2018). Why tourists choose airbnb: a motivation-based segmentation study. Journal of Travel Research, 57(3), 342–359. https://doi.org/10.1177/0047287517696980
  16. Hamari, J., Sjöklint, M. ve Ukkonen, A. (2016). The sharing economy: Why people participate in collaborative consumption. Journal of the Association for Information Science and Technology, 67(9), 2047–2059. https://doi.org/10.1002/asi.23552
  17. Harrington, R. J. ve Ottenbacher, M. C. (2010). Culinary tourism-a case study of the gastronomic capital. Journal of Culinary Science and Technology, 8(1), 14–32. https://doi.org/10.1080/15428052.2010.490765
  18. Hegyesné Görgényi, É., Máté, B., Vafaei, S. A. ve Farkasné Fekete, M. (2017). The role of social media in gastronomy industry. Applied Studies in Agribusiness and Commerce, 11(3–4), 95–103. https://doi.org/10.19041/apstract/2017/3-4/14
  19. Hendrikx, B., Dormans, S., Lagendijk, A., ve Thelwall, M. (2017). Understanding the geographical development of social movements: a web-link analysis of Slow Food. Global Networks, 17(1), 47–67. https://doi.org/10.1111/glob.12153
  20. Huang, T. Y. (Tim), Chen, J. S. ve Ramos, W. D. (2023). Slow tourism: the relationship between tourists’ slow food experiences and their quality of life. Tourism Review, 78(1), 159–176. https://doi.org/10.1108/TR-02-2022-0053
  21. Hwang, J. P., Lee, S. H. ve Suh, I. H. (2011). Behavior programming by kinesthetic demonstration for a chef robot. URAI 2011 - 2011 8th International Conference on Ubiquitous Robots and Ambient Intelligence, 875. https://doi.org/10.1109/URAI.2011.6145993
  22. Johnson, A. G. ve Neuhofer, B. (2017). Airbnb – an exploration of value co-creation experiences in Jamaica. International Journal of Contemporary Hospitality Management, 29(9), 2361–2376. https://doi.org/10.1108/IJCHM-08-2016-0482
  23. Jung, T. H., Ineson, E. M. ve Miller, A. (2014). The slow food movement and sustainable tourism development: a case study of Mold, Wales. International Journal of Culture, Tourism, and Hospitality Research, 8(4), 432–445. https://doi.org/10.1108/IJCTHR-01-2014-0001
  24. Jung, T., Ineson, E. M., Kim, M. ve Yap, M. H. T. (2015). Influence of festival attribute qualities on Slow Food tourists’ experience, satisfaction level and revisit intention: The case of the Mold Food and Drink Festival. In Journal of Vacation Marketing, 21(3), 277–288. SAGE Publications Ltd. https://doi.org/10.1177/1356766715571389
  25. Kaplan, A. M. ve Haenlein, M. (2010). Users of the world, unite! The challenges and opportunities of Social Media. Business Horizons, 53(1), 59–68. https://doi.org/10.1016/j.bushor.2009.09.003
  26. Kara, A. (2023). Konaklama işletmeleri web sitelerinin içerik analizi yöntemiyle değerlendirilmesi: Konya örneği. Necmettin Erbakan Üniversitesi Medeniyet ve Toplum Dergisi (METDER), 7(1), 22-42.
  27. Kim, J. (Jamie) ve Fesenmaier, D. R. (2017). Sharing Tourism Experiences: The Posttrip Experience. Journal of Travel Research, 56(1), 28–40. https://doi.org/10.1177/0047287515620491
  28. Labelle, J. (2004). A recipe for connectedness. Food, Culture and Society, 7(2), 81–96. https://doi.org/10.2752/155280104786577879
  29. Lee, K. H., Packer, J. ve Scott, N. (2015). Travel lifestyle preferences and destination activity choices of Slow Food members and non-members. Tourism Management, 46, 1–10. https://doi.org/10.1016/j.tourman.2014.05.008
  30. Lee, K. H., Scott, N. ve Packer, J. (2014). Habitus and food lifestyle: In-destination activity participation of Slow Food members. Annals of Tourism Research, 48, 207–220. https://doi.org/10.1016/j.annals.2014.06.009
  31. Li, C. Y. ve Tsai, M. C. (2022). What makes guests trust Airbnb? Consumer trust formation and its impact on continuance intention in the sharing economy. Journal of Hospitality and Tourism Management, 50(129), 44–54. https://doi.org/10.1016/j.jhtm.2021.12.001
  32. López, M. ve Sicilia, M. (2014). Determinants of E-WOM influence: The role of consumers’ internet experience. Journal of Theoretical and Applied Electronic Commerce Research, 9(1), 28–43. https://doi.org/10.4067/S0718-18762014000100004
  33. Lowry, L. L. ve Lee, M. (2016). CittaSlow, slow cities, slow food: searching for a model for the development of slow tourism. Travel and Tourism Research Association: Advancing Tourism Research Globally, 40, 1–14. https://scholarworks.umass.edu/ttra/2011/Visual/40
  34. Mayer, H. ve Knox, P. L. (2006). Slow cities: sustainable places in a fast world. Journal of Urban Affairs, 28(4), 321–334. https://doi.org/10.1111/j.1467-9906.2006.00298.x
  35. Michelini, L., Principato, L. ve Iasevoli, G. (2018). Understanding food sharing models to tackle sustainability challenges. Ecological Economics, 145, 205–217. https://doi.org/10.1016/j.ecolecon.2017.09.009
  36. Neuhofer, B., Buhalis, D. ve Ladkin, A. (2014). A Typology of technology-enhanced tourism experiences. International Journal of Tourism Research, 16(4), 340–350. https://doi.org/10.1002/jtr.1958
  37. Payandeh, E., Allahyari, M. S., Fontefrancesco, M. F. ve Surujlale, J. (2022). Good vs. Fair and Clean: an analysis of slow food principles toward gastronomy tourism in Northern Iran. Journal of Culinary Science and Technology, 20(1), 51–70. https://doi.org/10.1080/15428052.2020.1808136
  38. Santos, G., Mota, V. F. S., Benevenuto, F. ve Silva, T. H. (2020). Neutrality may matter: sentiment analysis in reviews of Airbnb, Booking, and Couchsurfing in Brazil and USA. Social Network Analysis and Mining, 10(1). https://doi.org/10.1007/s13278-020-00656-5
  39. Sili Kalem, A. (2022). Gündelik hayatın dijitalleşmesi karşısında sosyoloji. Necmettin Erbakan Üniversitesi Medeniyet ve Toplum Dergisi (METDER), 6(2), 95-102.
  40. Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
  41. Sparks, B., Bowen, J., ve Klag, S. (2003). Restaurants and the tourist market. International Journal of Contemporary Hospitality Management, 15(1), 6–13. https://doi.org/10.1108/09596110310458936
  42. Slow Food, (2023) About us, https://www.slowfood.com/about-us/where-we-are/
  43. Sökmen, A. (2020). Yiyecek-içecek hizmetleri yönetimi ve işletmeciliği. Detay Yayıncılık
  44. Sung, E. (Christine). (2021). The effects of augmented reality mobile app advertising: Viral marketing via shared social experience. Journal of Business Research, 122, 75–87. https://doi.org/10.1016/j.jbusres.2020.08.034
  45. Ünal, M. and Zavalsız, Y. S. (2016). Küreselleşme karşıtı bir hareket: yavaş hareketi, İnsan ve Toplum Bilimleri Araştırmaları Dergisi, 5(4), 889–912.
  46. Theses, C., ve Bender, C. (2012). Thinking Globally, Acting Locally, Discussing Online: The Slow Thinking Globally, Acting Locally, Discussing Online: The Slow Food Movement Quickens with New Media Food Movement Quickens with New Media. https://doi.org/10.57709/2766619
  47. Wirtz, J., So, K. K. F., Mody, M. A., Liu, S. Q. ve Chun, H. E. H. (2019). Platforms in the peer-to-peer sharing economy. Journal of Service Management, 30(4), 452–483. https://doi.org/10.1108/JOSM-11-2018-0369
  48. Wu, C. H. J. ve Liang, R. Da. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury-hotel restaurants. International Journal of Hospitality Management, 28(4), 586–593. https://doi.org/10.1016/j.ijhm.2009.03.008
  49. Yi, J., Yuan, G. ve Yoo, C. (2020). The effect of the perceived risk on the adoption of the sharing economy in the tourism industry: The case of Airbnb. Information Processing and Management, 57(1). https://doi.org/10.1016/j.ipm.2019.102108
  50. Zhang, T., Chen, J., ve Hu, B. (2019). Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience. Sustainability, 11(12), 3437. https://doi.org/10.3390/su11123437
  51. Zhu, J. ve Cheng, M. (2021). The rise of a new form of virtual tour: Airbnb peer-to-peer online experience. Current Issues in Tourism, 25(22), 3565-3570. https://doi.org/10.1080/13683500.2021.2016662