Doğruluk M., Ateş A.
TRANSACTIONS IN GIS, vol.29, no.7, pp.105-126, 2025 (SSCI, Scopus)
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Publication Type:
Article / Article
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Volume:
29
Issue:
7
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Publication Date:
2025
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Doi Number:
10.1111/tgis.70160
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Journal Name:
TRANSACTIONS IN GIS
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Journal Indexes:
Scopus, Social Sciences Citation Index (SSCI), ABI/INFORM, Compendex, Environment Index, Geobase, INSPEC
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Page Numbers:
pp.105-126
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Hacettepe University Affiliated:
Yes
Abstract
ABSTRACT
Food products registered with the geographical indication (GI) offer an indispensable opportunity to understand the visited region's culinary culture, unique foods, and nutritional traditions. However, the widely recognized GI‐products may restrict tourists' ability to taste anything else. To address this limitation, we empirically explore the accessibility of GI‐products using geographic information system tools. We extract the geospatial pattern of restaurants in a tourist‐frequented destination and link their menus to the complete list of GI‐products. In this way, we analyze the quantitative characteristics, geospatial distributions, hotspots, and travel times of GI‐products in various categories, including the product range of restaurants. Our findings reveal that restaurant menus include only 60% of GI‐products, with a maximum of 42% in popular restaurants. Furthermore, tourists have to be willing to walk a distance of 3 km to access all the GI‐products offered, which corresponds to about 60 min.