Investigation of Its Adaptation to The Slow Food Trend: on The Example of KTMU Faculty of Tourism

Abstract

In this study, the attitudes of the students of Kyrgyzstan-Turkish Manas University, Faculty of Tourism towards Slow Food and consumer behaviours towards its adaptation to the present day were examined. In line with this study, a total of 103 people from all classes of the Faculty of Tourism participated in the attitudes of students towards the Slow Food movement. In the research, the questionnaire form was prepared and applied online. It was determined that the young generation is very loyal to the Slow Food movement and respects traditional food production methods and local cultures. Four hypotheses are given, the confirmation or refutation of which will be shown by the results of the study. Correlation test was applied for the hypotheses. It sheds light on the cultural importance of cuisine by examining its nutritional characteristics and importance. Slow Food emphasises the importance of preserving local culinary cultures and traditional agricultural practices. This ensures that local food diversity is maintained and that traditional recipes and cooking techniques continue. The preservation of this cultural heritage strengthens the identities and bonds of communities. In addition, this study emphasises the importance of preserving and reintroducing traditional dishes with different alternatives for the development of gastro-tourism.