Akademik Veri Yönetim Sistemi
REVISTA ANAIS BRASILEIROS DE ESTUDOS TURÍSTICOS / ABET , cilt.11, ss.1-12, 2021 (ESCI)
Local gastronomy offers authenticity, an important element of tourist experience. However, some tourists cannot experience
gastronomic products in their exact authentic forms. This issue causes from tourists' typology, importance level of gastronomy,
and quest for authenticity. For serving widely variated tourists, producers of the local gastronomic products make changes in
the essence of products. Current study aims to investigate changing process of gastronomic products’ authenticity which are
served in the context of tourism, and to develop an understanding on causes and costs of deterioration. Methodologically,
existing literature had evaluated with conceptual inferences. As the findings propose, the changes start with touristic exploration
which is followed by tourism-related deterioration. After deterioration, if process of recovery conducted, turning back to the
exact form of authenticity does not seem possible. The alternative forms of authenticity are most likely to occur. Additionally,
mistaken perspectives like considering recovery preventions as short-term actions can lead the deterioration again, like a loop.
Raising awareness for prevent this loop is this study's critical proposition to destinations. Opening new horizons for the
phenomenon of authenticity and overthrowing the idea that see tourists as the sole reason for deterioration are the contributions
to the literature. The changes that lead deterioration are responsibility of locals, too.