How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul
| dc.contributor.author | Yiğit, Serkan | |
| dc.contributor.author | Şahin Perçin, Nilüfer | |
| dc.contributor.author | Percin, Nilufer Sahin | |
| dc.date.accessioned | 2021-11-03T11:26:22Z | |
| dc.date.available | 2021-11-03T11:26:22Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | Abstract Purpose – The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey. Design/methodology/approach – In this study, a qualitative case study method was used to analyze tourists’ comments with user-generated content technique by analyzing tourists’ comments. The data used in the study was collected through TripAdvisor, which is considered one of the most famous websites with tourist reviews and comments, between 20 May and 10 June 2020 from tourists’ reviews (n:219). Findings – The findings show that Turkish coffee house experiences are heterogeneous based on the dimensions of coffee characteristics, place, satisfaction, recommendation and revisit intention, value/ price and value-added experience. Moreover, value-added experience includes some sub-themes such as a memorable experience, authentic experience and culture learning experience. Originality/value – There are some studies on Turkish coffee and Turkish coffee culture in the literature, but there have been no empirical studies investigating the Turkish coffee house experiences of tourists. For this reason, this study aims to examine and understand the experiences of tourists in Turkish coffee houses. Therefore, it is believed that this study will fill the current gap in the literature on tourists’ experiences of Turkish coffee houses. | en_US |
| dc.description.sponsorship | Turkish coffee culture is practiced by every member of the society in Turkey; especially families, pottery producers, master-apprentices in coffee houses, workers, coffee grounds sellers are interested in this tradition. Also, tourists who have visited Turkey see this tradition as a symbol of the Turkish lifestyle. This tradition is seen as a part of the cultural heritage by all Turkish society and is shared by individuals from every cultural and intercultural level. With its profound influence on the Turkish lifestyle, Turkish coffee plays a central role in the culture as a sign of hospitality and friendship. To show them respect, special guests are served coffee with more elaborate and special cups than those used in daily life. Tradition permeates people from all walks of life and is called “The heart desires neither coffee nor the coffee house; the heart desires conversation. Coffee is but an excuse” as it is expressed in the Turkish proverb, it is called an excuse for preexisting social relations. Inviting friends for coffee is an indication of the need to have an intimate conversation or share daily events. As a common custom, after drinking the coffee, a wish is made, the cup is inverted, laid upside down on the saucer and allowed to dry. As a means of entertainment, clear shapes in the coffee cup are interpreted according to fortune telling “rules” (). Having all these features and being one of the most important elements of cuisine culture, Turkish coffee was registered in the list of “Representation of Intangible Cultural Heritage of Humanity” by UNESCO in 2013 on behalf of Turkey. There are some proverbs such as “A single cup of Turkish coffee is remembered for 40 years” that reveal the importance Turkish society has given to Turkish coffee. Turkish coffee and Turkish coffee culture are also used as a means of promotion within the concept of gastrodiplomacy. “Turkish Coffee: The Taste of Friendship for 500 Years.” project was implemented in 2012. To introduce Turkish coffee and Turkish coffee culture “Turkish Coffee Truck” visited five US cities and introduced Turkish culture through Turkish coffee. The project was sponsored by a Turkish coffee company, the American-Turkish Business Association and the Ministry of Culture and Tourism of Turkey and received extensive media coverage (). | |
| dc.description.sponsorship | American-Turkish Business Association; Ministry of Culture and Tourism of Turkey | |
| dc.identifier.citation | Yiğit, S., & Şahin Perçin, N. (2021). How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul. In International Journal of Culture, Tourism and Hospitality Research (Vol. 15, Issue 3, pp. 443–454). Emerald. https://doi.org/10.1108/ijcthr-11-2020-0274 | en_US |
| dc.identifier.doi | 10.1108/IJCTHR-11-2020-0274 | |
| dc.identifier.issn | 1750-6182 | |
| dc.identifier.issn | 1750-6190 | |
| dc.identifier.scopus | 2-s2.0-85110308909 | |
| dc.identifier.uri | https://doi.org/10.1108/ijcthr-11-2020-0274 | |
| dc.identifier.uri | https://www.webofscience.com/wos/woscc/full-record/WOS:000674981700001?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=F66KvxZdJABQpoFFcFA | |
| dc.identifier.uri | https://www.scopus.com/record/display.uri?eid=2-s2.0-85110308909&origin=resultslist&sort=plf-f&src=s&sid=2348c4c3ef43fe58b98639d63dd301c5&sot=b&sdt=b&sl=32&s=DOI%2810.1108%2fIJCTHR-11-2020-0274%29&relpos=0&citeCnt=0&searchTerm= | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12514/2930 | |
| dc.identifier.uri | https://doi.org/10.1108/IJCTHR-11-2020-0274 | |
| dc.language.iso | en | en_US |
| dc.publisher | Emerald | en_US |
| dc.relation.ispartof | International Journal of Culture, Tourism and Hospitality Research | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Turkey, Experience, Turkish coffee, Turkish coffee houses | en_US |
| dc.subject | Turkish Coffee Houses | |
| dc.subject | Experience | |
| dc.subject | Turkey | |
| dc.subject | Turkish Coffee | |
| dc.title | How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | 0000-0003-1284-7236 | |
| gdc.author.scopusid | 57226070826 | |
| gdc.author.scopusid | 57219351010 | |
| gdc.author.wosid | Yiğit, Serkan/U-1584-2019 | |
| gdc.author.wosid | Perçin, Nilüfer/AAZ-2925-2021 | |
| gdc.bip.impulseclass | C5 | |
| gdc.bip.influenceclass | C5 | |
| gdc.bip.popularityclass | C4 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::journal::journal article | |
| gdc.collaboration.industrial | false | |
| gdc.description.department | MAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü | en_US |
| gdc.description.departmenttemp | [Yigit, Serkan] Mardin Artuklu Univ, Fac Tourism, Dept Gastron & Culinary Arts, Mardin, Turkey; [Percin, Nilufer Sahin] Nevsehir Haci Bektas Veli Univ, Fac Tourism, Dept Gastron & Culinary Arts, Nevsehir, Turkey | |
| gdc.description.endpage | 454 | en_US |
| gdc.description.issue | 3 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.startpage | 443 | en_US |
| gdc.description.volume | 15 | en_US |
| gdc.description.woscitationindex | Emerging Sources Citation Index | |
| gdc.identifier.openalex | W3184038919 | |
| gdc.identifier.wos | WOS:000674981700001 | |
| gdc.index.type | WoS | en_US |
| gdc.index.type | Scopus | en_US |
| gdc.oaire.diamondjournal | false | |
| gdc.oaire.impulse | 3.0 | |
| gdc.oaire.influence | 2.6036502E-9 | |
| gdc.oaire.isgreen | true | |
| gdc.oaire.keywords | Experience | |
| gdc.oaire.keywords | Turkish coffee houses | |
| gdc.oaire.keywords | Turkey | |
| gdc.oaire.keywords | Turkish coffee | |
| gdc.oaire.keywords | Turkey, Experience, Turkish coffee, Turkish coffee houses | |
| gdc.oaire.popularity | 3.9772425E-9 | |
| gdc.oaire.publicfunded | false | |
| gdc.oaire.sciencefields | 0502 economics and business | |
| gdc.oaire.sciencefields | 05 social sciences | |
| gdc.openalex.collaboration | National | |
| gdc.openalex.fwci | 1.63605566 | |
| gdc.openalex.normalizedpercentile | 0.81 | |
| gdc.opencitations.count | 6 | |
| gdc.plumx.crossrefcites | 6 | |
| gdc.plumx.mendeley | 46 | |
| gdc.plumx.scopuscites | 8 | |
| gdc.scopus.citedcount | 8 | |
| gdc.virtual.author | Yiğit, Serkan | |
| gdc.wos.citedcount | 7 | |
| relation.isAuthorOfPublication | bc75d54d-b85c-4dd3-8696-55bc58509f27 | |
| relation.isAuthorOfPublication.latestForDiscovery | bc75d54d-b85c-4dd3-8696-55bc58509f27 | |
| relation.isOrgUnitOfPublication | 04104501-035d-41be-8cd7-b78a83f2c69e | |
| relation.isOrgUnitOfPublication | 46d347b2-ca6c-437b-a25c-534fb8c461ba | |
| relation.isOrgUnitOfPublication | 39ccb12e-5b2b-4b51-b989-14849cf90cae | |
| relation.isOrgUnitOfPublication.latestForDiscovery | 04104501-035d-41be-8cd7-b78a83f2c69e |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- 10-1108_IJCTHR-11-2020-0274.pdf
- Size:
- 351.74 KB
- Format:
- Adobe Portable Document Format
- Description:
- Full Text - Article
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.44 KB
- Format:
- Item-specific license agreed upon to submission
- Description:
