Archive | 2019
Mutfak Müzelerinin Sergileme Şekilleri ve Turist Rehberlerinin Etkisi: Şanlıurfa Hacıbanlar Evi Mutfak Müzesi Örneği
Abstract
Purpose and Importance: The aim of this study; is to determine the exhibition methods used in gastronomic museums, which have increased the number of activities and visitors in recent years, and the effect of tourist guides on the determination of these methods. To provide information on the establishment of increasing gastronomy museums and to contribute to the literature by increasing the studies on gastronomy museums. Methodology: In this study, qualitative research method was preferred and observation and interview techniques were used. In the Şanliurfa Hacibanlar Evi Culinary Museum, which was selected as a sample, the ways of displaying the culinary culture were tried to be determined by observing. The observation form was completed and the data were recorded. In addition, interviews were conducted with museum managers to determine the effect of tourist guides on the choice of exhibition style. Findings: Şanliurfa is one of the cities that come to the forefront with cultural and gastronomic tourism and takes advantage of museums in presenting its unique cultural values. Şanliurfa Hacibanlar Evi Culinary Museum, which reflects one of the best examples of living culinary culture, informs its visitors about the culinary culture of the city. It was determined that only the stationary display technique was used in the museum. It was determined that particularly in-store display, mannequins, information boards and visuals were used mostly. It was concluded that the tourist guides had no effect on the type of exhibition, but they had an effect on the exhibited works and its’ locations. Originality/Value: Culinary culture has become the center of attention of tourists during the transition from mass tourism to individual tourism and gastronomy tours have started to be organized. The use of museums in transferring culinary culture to future generations, the reason for their display and the influence of tourist guides include the original characteristics of the study. Limitations: The study was conducted only in the Şanliurfa Hacibanlar House Kitchen Museum sample.