The aim of this study is to examine the impact of ethnic cuisines on gastronomic tourism within the context of migration and to discuss the role of culinary culture in cultural identity and representation processes within a theoretical framework.
This study adopted a qualitative research method. A semi-structured interview technique was used as a data collection tool, aiming to obtain in-depth and detailed data from the participants. The data obtained through the interviews were systematically analyzed using content analysis. In this process, the data were coded, themes and sub-themes were created, and the findings were interpreted and presented in line with the research objective.
The study indicates that international students experience their own cuisines not only as a means of individual nutrition but also as a tool that shapes their cultural identity and social relationships. Eating practices strengthen the sense of belonging, connect with the past and keep cultural memory alive. Access to their own cuisine varies depending on city and environmental conditions; ease of access in large cities supports the sense of belonging, while limited access in smaller cities increases the feeling of cultural disconnection. Participants support intercultural interaction by sharing their dishes with their friends, but economic and material limitations restrict this process. Although eating habits become more individualized after arriving in Türkiye, ethnic cuisine continues to be an important reference point for identity and cultural transmission.
This study offers a unique contribution to the gastronomy tourism literature by examining ethnic cuisines as dynamic structures that shift with migration and reproduce cultural identity at the sensory level. Its distinctive aspect lies in revealing how ethnic cuisines, particularly through scent, strengthen the perception of authenticity, cultural memory and experience.
