Irfan Arikan
IMC University of Applied Sciences Krems, Business, Faculty Member
- Hon. Prof. (FH) Prof. Dr. Irfan Arikan is a Professor at the Department of Business, IMC FH Krems, University of Appl... moreHon. Prof. (FH) Prof. Dr. Irfan Arikan is a Professor at the Department of Business, IMC FH Krems, University of Applied Sciences, Austria. His areas of research concentrate on hospitality, tour operatorsedit
Tourism has emerged as a type of industry where the “romantic” sense of tourism has been preserved. These types have distinguished themselves from industrial tourism by taking different names such as alternative tourism, agrotourism,... more
Tourism has emerged as a type of industry where the “romantic” sense of tourism has been preserved. These types have distinguished themselves from industrial tourism by taking different names such as alternative tourism, agrotourism, nature tourism or slow tourism. These tourism types have started to take place frequently in the academic life as new tourism concepts (Arikan&Ünsever, 2017). Apart from the industrial feature of tourism industry, the contribution of social influences to peace such as recognition, understanding, comprehension, explanation and acceptance of the others, cannot be ignored. Cittaslow philosophy is just about this social aspect of tourism. Almost all of the existing tourism concepts approach to the issue within the scope of industry or commerce. Some of these concepts, defined according to the theme of tourism activity, are part of a micro-scale area, and some of them are permanent in the tourism terminology due to the defined structures such as gastronomy tourism or sports tourism. It is not possible to make an assessment without
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specifying the area coordinates expressed by the tourism industry. A good example is the Cittaslow or Slow Cities movement, which originated in Italy but has gained popularity not only in Europe but also in the USA and Asia.
Definitions made in the tourism industry's own practice do not make a scientific sense, and new tourism types or definitions are emerging every day. However, it is obvious that these definitions invented by the tourism industry could not be accepted in scientific terms by adding a different concept to each tour or to a model. When searching for new concepts of tourism, it is necessary to find a basis other than types and to distinguish them according to the qualities they possess. Just as in agriculture: instead of fruit agriculture, vegetable agriculture and leguminous agriculture, organic agriculture and good agriculture concepts are formed first as scientific and then as legal terms (Dündar Arikan & Arikan, 2019). Good agricultural practices, often in combination with effective input use, are one of the best ways to increase smallholder productivity. Many agribusinesses are building sustainable supply chains to increase production and improve quality (Good Agricultural Practices Manuel, 2010). The concept of sustainability in the tourism industry is the work and result of academic studies rather than tourism practices. Sustainability has become the basic concept to be used in the formation, change and planning of tourism investments. However, the concept of sustainability that should come up in every field and in every sector, points to the aim as a general concept and stands out as “de lege feranda”. Tourism needs new concepts in terms of sustainability. The aim of this chapter is to present the Cittaslow philosophy and to discuss the basis of the designation of the principles of good tourism, fair tourism and organic tourism with their framing and principles. As methodology of research, a literature review is used.
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specifying the area coordinates expressed by the tourism industry. A good example is the Cittaslow or Slow Cities movement, which originated in Italy but has gained popularity not only in Europe but also in the USA and Asia.
Definitions made in the tourism industry's own practice do not make a scientific sense, and new tourism types or definitions are emerging every day. However, it is obvious that these definitions invented by the tourism industry could not be accepted in scientific terms by adding a different concept to each tour or to a model. When searching for new concepts of tourism, it is necessary to find a basis other than types and to distinguish them according to the qualities they possess. Just as in agriculture: instead of fruit agriculture, vegetable agriculture and leguminous agriculture, organic agriculture and good agriculture concepts are formed first as scientific and then as legal terms (Dündar Arikan & Arikan, 2019). Good agricultural practices, often in combination with effective input use, are one of the best ways to increase smallholder productivity. Many agribusinesses are building sustainable supply chains to increase production and improve quality (Good Agricultural Practices Manuel, 2010). The concept of sustainability in the tourism industry is the work and result of academic studies rather than tourism practices. Sustainability has become the basic concept to be used in the formation, change and planning of tourism investments. However, the concept of sustainability that should come up in every field and in every sector, points to the aim as a general concept and stands out as “de lege feranda”. Tourism needs new concepts in terms of sustainability. The aim of this chapter is to present the Cittaslow philosophy and to discuss the basis of the designation of the principles of good tourism, fair tourism and organic tourism with their framing and principles. As methodology of research, a literature review is used.
Research Interests:
Tourism has emerged as a type of industry where the “romantic” sense of tourism has been preserved. These types have distinguished themselves from industrial tourism by taking different names such as alternative tourism, agrotourism,... more
Tourism has emerged as a type of industry where the “romantic” sense of tourism has been preserved. These types have distinguished themselves from industrial tourism by taking different names such as alternative tourism, agrotourism, nature tourism or slow tourism. These tourism types have started to take place frequently in the academic life as new tourism concepts (Arikan&Ünsever, 2017). Apart from the industrial feature of tourism industry, the contribution of social influences to peace such as recognition, understanding, comprehension, explanation and acceptance of the others, cannot be ignored. Cittaslow philosophy is just about this social aspect of tourism. Almost all of the existing tourism concepts approach to the issue within the scope of industry or commerce. Some of these concepts, defined according to the theme of tourism activity, are part of a micro-scale area, and some of them are permanent in the tourism terminology due to the defined structures such as gastronomy tourism or sports tourism. It is not possible to make an assessment without specifying the area coordinates expressed by the tourism industry. A good example is the Cittaslow or Slow Cities movement, which originated in Italy but has gained popularity not only in Europe but also in the USA and Asia.
Definitions made in the tourism industry's own practice do not make a scientific sense, and new tourism types or definitions are emerging every day. However, it is obvious that these definitions invented by the tourism industry could not be accepted in scientific terms by adding a different concept to each tour or to a model. When searching for new concepts of tourism, it is necessary to find a basis other than types and to distinguish them according to the qualities they possess. Just as in agriculture: instead of fruit agriculture, vegetable agriculture and leguminous agriculture, organic agriculture and good agriculture concepts are formed first as scientific and then as legal terms (Dündar Arikan & Arikan, 2019). Good agricultural practices, often in combination with effective input use, are one of the best ways to increase smallholder productivity. Many agribusinesses are building sustainable supply chains to increase production and improve quality (Good Agricultural Practices Manuel, 2010). The concept of sustainability in the tourism industry is the work and result of academic studies rather than tourism practices. Sustainability has become the basic concept to be used in the formation, change and planning of tourism investments. However, the concept of sustainability that should come up in every field and in every sector, points to the aim as a general concept and stands out as “de lege feranda”. Tourism needs new concepts in terms of sustainability. The aim of this chapter is to present the Cittaslow philosophy and to discuss the basis of the designation of the principles of good tourism, fair tourism and organic tourism with their framing and principles. As methodology of research, a literature review is used.
Definitions made in the tourism industry's own practice do not make a scientific sense, and new tourism types or definitions are emerging every day. However, it is obvious that these definitions invented by the tourism industry could not be accepted in scientific terms by adding a different concept to each tour or to a model. When searching for new concepts of tourism, it is necessary to find a basis other than types and to distinguish them according to the qualities they possess. Just as in agriculture: instead of fruit agriculture, vegetable agriculture and leguminous agriculture, organic agriculture and good agriculture concepts are formed first as scientific and then as legal terms (Dündar Arikan & Arikan, 2019). Good agricultural practices, often in combination with effective input use, are one of the best ways to increase smallholder productivity. Many agribusinesses are building sustainable supply chains to increase production and improve quality (Good Agricultural Practices Manuel, 2010). The concept of sustainability in the tourism industry is the work and result of academic studies rather than tourism practices. Sustainability has become the basic concept to be used in the formation, change and planning of tourism investments. However, the concept of sustainability that should come up in every field and in every sector, points to the aim as a general concept and stands out as “de lege feranda”. Tourism needs new concepts in terms of sustainability. The aim of this chapter is to present the Cittaslow philosophy and to discuss the basis of the designation of the principles of good tourism, fair tourism and organic tourism with their framing and principles. As methodology of research, a literature review is used.
Research Interests:
Archeological excavations and research show that grapes and wine have played a key social and commercial role in Anatolia, dating back 6000 years. Over the past few decades, Turkey has been resurrecting its very ancient wine traditions,... more
Archeological excavations and research show that grapes and wine have played a key social and commercial role in Anatolia, dating back 6000 years. Over the past few decades, Turkey has been resurrecting its very ancient wine traditions, producing high quality wine made from native grape varieties, growing across the geographically sprad wine regions. Wine tourism offers a way to support rural areas, sustain cultural heritage and improve the economy. Wine tourism is more than visiting vineyards; it has the power to create and develop a region's identity and increase distribution channels. Yedi Bilgeler Winery is an establishment in Turkey, Izmir, which was constructed in 2010. Yedi Bilgeler, the Seven Sages (of Greece) or Seven Wise Men was the title given by ancient Greek tradition to seven early-6th-century BC philosophers, statesmen, and law-givers who were renowned in the following centuries for their wisdom. The winery and the vineyards are at the center of Ionia and between the ancient cities of Ephesus and Magnesia. The philosophy of Cittaslow is implemented in the winery and free trainings for wine, olive oil and cheese tastings are provided for local manufacturers. The boutique hotel is also included in "Cittaslow Friends" to support and help raise awareness about the Cittaslow movement in Turkey. The aim of this paper is to present the Cittaslow philosophy in Yedi Bilgeler winery in Turkey and investigate the vineyards of the region in relation to tourism. As research methodology a literature review and the sources of secondary data were used.
Research Interests:
Eating is one of our most basic physiological needs even when we travel. For some tourists, food is an important part of the journey, and gourmand travelers are especially aware of the benefits of traditional food culture and local food.... more
Eating is one of our most basic physiological needs even when we travel. For some tourists, food
is an important part of the journey, and gourmand travelers are especially aware of the benefits
of traditional food culture and local food. The world is divided into various gastronomic regions
where food, cuisine, and traditions of gastronomy vary between countries. Local food plays a
central role within the tourism experience. There is an increased interest in local food markets,
food festivals, and local food and drinks. These local products can improve the economic and
environmental sustainability of both the tourism industry and the rural host community. There are
262 Slow Cities in 30 countries in the world, and 17 of these Slow Cities are in Turkey. According
to the Cittaslow International Charter, Cittaslows are non-profit entities and their objectives are to
promote and spread the culture of good living through research, testing, and application of
solutions for the cities. Both Cittaslows and sustainable tourism have a similar aim of protecting
and developing the natural and cultural resource values of a region. As a destination with an
exciting culture, varied scenery, and long history, Turkey and its cuisine have long been a highlight
for foreign visitors. There are many traditional recipes on the Slow Cities route that offer authentic
Turkish hospitality. The restaurants on this route offer dishes to gourmand tourists made with the
local produce of farmers, fishermen, and other citizens engaged in agriculture. Gourmand tourists
will visit the cultural and natural resources of the cities, taste authentic dishes, learn eating and
drinking rituals, and experience the local food culture and traditions. They will want to hear the
stories of restaurant owners and chefs and to enjoy a dining experience with locals. As such,
research on gourmand tourism with a focus on local food as a tourist product could promote
economic development at the regional level for the Slow Cities route in Turkey. The production of
local food by farmers will improve the local economy and create new jobs for the local population
in Slow Cities. The aim of this paper is to analyze the Slow Cities route in Turkey as a gourmand
tourism destination. It primarily relies on qualitative research to understand the main features of
local food and tourism activities while taking care to consider how the protection of natural and
cultural resources is necessary for tourism development. A literature review and expert interviews
are used as a research methodology.
is an important part of the journey, and gourmand travelers are especially aware of the benefits
of traditional food culture and local food. The world is divided into various gastronomic regions
where food, cuisine, and traditions of gastronomy vary between countries. Local food plays a
central role within the tourism experience. There is an increased interest in local food markets,
food festivals, and local food and drinks. These local products can improve the economic and
environmental sustainability of both the tourism industry and the rural host community. There are
262 Slow Cities in 30 countries in the world, and 17 of these Slow Cities are in Turkey. According
to the Cittaslow International Charter, Cittaslows are non-profit entities and their objectives are to
promote and spread the culture of good living through research, testing, and application of
solutions for the cities. Both Cittaslows and sustainable tourism have a similar aim of protecting
and developing the natural and cultural resource values of a region. As a destination with an
exciting culture, varied scenery, and long history, Turkey and its cuisine have long been a highlight
for foreign visitors. There are many traditional recipes on the Slow Cities route that offer authentic
Turkish hospitality. The restaurants on this route offer dishes to gourmand tourists made with the
local produce of farmers, fishermen, and other citizens engaged in agriculture. Gourmand tourists
will visit the cultural and natural resources of the cities, taste authentic dishes, learn eating and
drinking rituals, and experience the local food culture and traditions. They will want to hear the
stories of restaurant owners and chefs and to enjoy a dining experience with locals. As such,
research on gourmand tourism with a focus on local food as a tourist product could promote
economic development at the regional level for the Slow Cities route in Turkey. The production of
local food by farmers will improve the local economy and create new jobs for the local population
in Slow Cities. The aim of this paper is to analyze the Slow Cities route in Turkey as a gourmand
tourism destination. It primarily relies on qualitative research to understand the main features of
local food and tourism activities while taking care to consider how the protection of natural and
cultural resources is necessary for tourism development. A literature review and expert interviews
are used as a research methodology.
Research Interests: Tourism Studies, Gastronomy, Local food, Slow Travel, Food and Tourism, and 13 moreFood Tourism, Tourism, Slow Food, Food and Gastronomy Tourism, Cuisine, Gastronomy, Tourism, Food and Wine Tourism, Slow Tourism, Gastronomic Tourism, Cittaslow, Slow Cities, Food Tourism/ Culinary Tourism, Slow City, and Slow City Movement (cittaslow)
Production methods in the world change due to hybrid seeds that are produced by unhealthy agricultural products. Likewise, unhealthy dairy products are obtained from animals genetically modified by industrial ways. Native species of... more
Production methods in the world change due to hybrid seeds that are produced by unhealthy agricultural products. Likewise, unhealthy dairy products are obtained from animals genetically modified by industrial ways. Native species of animal and plant diversity are disappearing. People consume more and more animal protein than they need to stay healthy. Due to unhealthy and excess food consumption, many diseases are caused. A food culture deformation is faced because of the changes in cooking, storage and preparation methods, eating and drinking rituals, and equipment used. Continuous depleted resources like water, soil, plants and animals, changing climate and the perishable balance of the nature could result in the future in shortages of natural resources and food. All of this constitute the food paradox concept. The balance, which does not change and disturbs the local food culture is called “food equinox”. Also it demands an awareness of the needs of local people, respect and appreciation for food culture and the natural environment and achieves a balance between development and conservation. New projects and approaches to solve the problems caused by the negative effects of food production and consumption and establish healthy agricultural products are becoming more important than ever. It is expected that local people and
visitors of a destination will in the future prefer products, with which they feel healthy and secure. Food paradox is toxidation of food culture with the negative effects of the food production and consumption. The period of food paradox can be seen as an opportunity to protect the traditional food of a culture that is called food detox. “Detox” is a period when you stop taking unhealthy or
harmful foods, drinks or drugs into your body in order to improve your health. Detox is a radical decision and it is not an easy process. Food detox is not only the concept with the generally recommended diet programs in order to purify the body. Food detox is a treatment that is intended
to remove harmful substances from the food culture. However, the implications will be different from one culture to another in order to reflect local context and identity such as cooking, storage and preparation methods, eating and drinking rituals, and equipment used. For the food equinox and food detox a similar food culture theory to tourism equinox and tourism detox (Arikan & Ünsever) is proposed. This paper investigates the influence of food paradox and food equinox on cultures in
relation to production and consumption, and the protection of local food culture with the help of food detox. It primarily relies on qualitative research to understand the main futures of food paradox, equinox and detox taking the negative impacts of local food culture into consideration. As research methodology, a literature review and the sources of secondary data were used.
visitors of a destination will in the future prefer products, with which they feel healthy and secure. Food paradox is toxidation of food culture with the negative effects of the food production and consumption. The period of food paradox can be seen as an opportunity to protect the traditional food of a culture that is called food detox. “Detox” is a period when you stop taking unhealthy or
harmful foods, drinks or drugs into your body in order to improve your health. Detox is a radical decision and it is not an easy process. Food detox is not only the concept with the generally recommended diet programs in order to purify the body. Food detox is a treatment that is intended
to remove harmful substances from the food culture. However, the implications will be different from one culture to another in order to reflect local context and identity such as cooking, storage and preparation methods, eating and drinking rituals, and equipment used. For the food equinox and food detox a similar food culture theory to tourism equinox and tourism detox (Arikan & Ünsever) is proposed. This paper investigates the influence of food paradox and food equinox on cultures in
relation to production and consumption, and the protection of local food culture with the help of food detox. It primarily relies on qualitative research to understand the main futures of food paradox, equinox and detox taking the negative impacts of local food culture into consideration. As research methodology, a literature review and the sources of secondary data were used.
Research Interests:
When looking at the increase of tourism in a destination, it can be said that tourism is a valuable part of the economy. The proposal offered by today’s competitive paradigm: that higher the number of tourists visiting a city, the higher... more
When looking at the increase of tourism in a destination, it can be said that tourism is a valuable part of the economy. The proposal offered by today’s competitive paradigm: that higher the number of tourists visiting a city, the higher the income, sounds good at first. The increased number of tourist arrivals gives the appearance of increasing desirability of the city. Parallel with the increased tourism activities, new buildings, new lifestyles, foreign capital and new socio-economic relationships appear rapidly and replace the traditional ones. However, there will be a huge amount of social, cultural, economic and environmental problems faced by the local people as well as the tourists the city. Tourism paradox is the name given to the phenomenon where tourism industry destroys natural and cultural environment in a destination that is necessary for tourism activities. On the other hand the balance, which does not change and disturbs the social and economic relations at the desti...
When looking at the increase of tourism in a destination, it can be said that tourism is a valuable part of the economy. The proposal offered by today’s competitive paradigm: that higher the number of tourists visiting a city, the higher... more
When looking at the increase of tourism in a destination, it can be said that tourism is a valuable part of the economy. The proposal offered by today’s competitive paradigm: that higher the number of tourists visiting a city, the higher the income, sounds good at first. The increased number of tourist arrivals gives the appearance of increasing desirability of the city. Parallel with the increased tourism activities, new buildings, new lifestyles, foreign capital and new socio-economic relationships appear rapidly and replace the traditional ones. However, there will be a huge amount of social, cultural, economic and environmental problems faced by the local people as well as the tourists the city. Tourism paradox is the name given to the phenomenon where tourism industry destroys natural and cultural environment in a destination that is necessary for tourism activities. On the other hand the balance, which does not change and disturbs the social and economic relations at the desti...
Governments and other strategic tourism principals play a key role in supporting and developing the tourism industry, as they have been confronted with a series of challenging issues including those related to infrastructure,... more
Governments and other strategic tourism principals play a key role in supporting and developing the tourism industry, as they have been confronted with a series of challenging issues including those related to infrastructure, partnerships, developing legislative and policy frameworks, destination marketing, and ensuring that tourism development supports broad economic, environmental, and socio-cultural imperatives. Turkey with its neighbouring country Greece, need to have integrated tourism plans and programmes in order to bring about synergy, strengthen networks among tour operators in both areas and to develop tourism planning. The paper argues that developing cooperation between Greece and Turkey, may lead to the use of the sources at maximum levels creating a wider range of tourism products and thus their members will be provided with significant capacity and responsibility to formulate a vision. Keywords Turkey Greece Tourism Cultural cooperation Tourism channels
Research Interests:
Tourism, food and gastronomy are considered a new area of academic interest and they need new concepts in terms of sustainability. Some of the concepts, defined according to the theme of the activity, are part of a micro-scale area, and... more
Tourism, food and gastronomy are considered a new area of academic interest and they need new concepts in terms of sustainability. Some of the concepts, defined according to the theme of the activity, are part of a micro-scale area, and some of them are permanent in the tourism terminology due to the defined structures. These concepts made in the tourism industry's own practice do not make a scientific sense every time, and new tourism types or definitions are emerging every year. When searching for new concepts of tourism and gastronomy, it is necessary to find a basis other than types to distinguish them according to the qualities they possess. Just as in agriculture, instead of fruit farming or vegetable cultivation, organic agriculture and good agriculture concepts are formed first as scientific and then as legal terms, tourism and gastronomy also should create their own concepts. The answers to "which tourism" or "what type of tourism?" will lead us to new tourism concepts, like good tourism, fair tourism and organic tourism with their framing and principles. Tourism generates beneficial outcomes as much as it produces negative impacts in the conservation of natural and cultural resources. It also demands an awareness of the needs of local people, respect and appreciation for food culture and the natural environment and achieves a balance between development and conservation. The aim of this paper is to discuss the new concepts such as tourism paradox, tourism equinox, tourism detox, good tourism, fair tourism, organic tourism, food paradox, food equinox, and food detox within the scope of tourism and gastronomy. This paper primarily relies on qualitative research to understand the main futures of these new concepts taking the development of tourism industry and local food consumption in urban and rural areas into consideration. As research methodology a literature review is used.
Research Interests:
Tourism generates beneficial outcomes as much as it produces negative impacts in the conservation of natural and cultural resources. It also demands an awareness of the needs of local people, respect and appreciation for the culture and... more
Tourism generates beneficial outcomes as much as it produces negative impacts in the conservation of natural and cultural resources. It also demands an awareness of the needs of local people, respect and appreciation for the culture and natural environment in order to achieve a balance between development and conservation. One area commonly mentioned in the literature that requires a closer reflection in terms of new concepts and in terms of its sustainability is the special interest area of gastronomy and tourism. Some of the concepts, defined according to the theme of the activity, are part of a micro-scale area and some of them are permanent in the tourism terminology due to the defined structures. When searching for new concepts of association between tourism and gastronomy, it is necessary to find a basis other than types to distinguish them according to the qualities they possess. The answers to "which tourism" or "what type of tourism" will lead us to new tourism concepts, like good tourism, fair tourism and organic tourism with their own framing and principles. The aim of this paper is to conceptualize new terminology such as tourism paradox, tourism equinox, tourism detox, good tourism, fair tourism, organic tourism, food paradox, food equinox, and food detox within the scope of gastronomy and tourism. This paper is based on a conceptual approach and relies on qualitative research taking the development of tourism and food consumption into consideration.