The use of prehistoric foods for resilience in heritage tourism: a case of Çatalhöyük, Turkey

Abstract

Heritage tourism has been cited as a progressively increasing popular tourism form globally. Archaeological heritage is among the most significant contributors to the trend. This multi-disciplinary study of archaeology, gastronomy, and tourism aims to revive past authentic culinary culture, asking: (1) can archaeological research contribute to reviving the authentic culinary culture of the prehistoric people? (2) which ancient form is preferred by today’s tourists: as it actually was about 10,000 years ago or it needs manipulation in favour of modern fashion? Two archaeologist authors researched and interpreted the materials excavated in Çatalhöyük, a UNESCO Neolithic heritage site. Then, a gastronomist author re-evaluated the data to cook special dishes in line with the interpreted genuine culinary culture. The sensory analysis of the dishes was scientifically carried out by tourism experts at three different times. The results showed that foods of the past survive and the taste of prehistoric times coincides with that of today and that past culinary products are practically provided in archaeodestinations and enjoyed by masses. Moreover, it constitutes the groundwork for future empirical studies focusing on food-born increased site visitations. The study comprises both practical and theoretical implications in destination managing, servicing, and creating attractions in heritage areas.

Keywords:
foods for tourism planning; archaeo-gastrnonomy; foods as tourist attraction; foods for destination management; archaeological foods for resilience