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Gastronomide paylaşım ekonomisinin yeri: İstanbul örneği
Abstract
Türkiye Cumhuriyeti maddi turizm kalıntılarına ek olarak önemli bir gastronomi kültürünün mirasçısıdır. Bu miras birçok antik uygarlık ve coğrafyanın Anadolu çevresindeki ve içerisindeki etnik sentezi dolayasıyla oluşmuştur. Paylaşım ekonomisi ise ortaya çıktığı günden bu yana birçok sektörü doğrudan etkilerken gastronominin ve turistik gastronomi faaliyetlerinin işleyişini değiştirmeye başlamıştır. Bu sebeple çalışmanın birinci bölümü gastronomiyi konu alır. Gastronomi, gastronomi mirası ve gastronomi turizmi gibi kavramları açıkladıktan sonra ikinci bölümde paylaşım ekonomisi görüngüsünün ne olduğunu, paylaşım ekonomisinin tarihsel gelişimi ve sektörler içindeki yerine değinmiştir. İşleyişi ve temel ilkeleri açıklanmaya çalışılmıştır. Üçüncü bölümde ise çalışmanın konusu olan gastronomide paylaşım ekonomisinin yeri İstanbul örneği incelenerek ortaklaşa-gastronomi diye adlandırdığımız görüngü tanımlanmaya ve anlaşılmaya çalışılmıştır. Platformlar üzerinden faaliyetler bizzat deneyimlenmiştir. Misafir ve ev sahipleri ile görüşmeler yapılmıştır. Elde edilen veri bir nitel araştırma yöntemi olan içerik analizi ile değerlendirilmiştir. Çalışmanın neticesinde ortaklaşa gastronominin insanların sosyalleşme, insan tanıma, kültürel özel bir deneyim gibi motivasyonlarla, yine insan tanıma, maddi kazanç, kültürel deneyim ve kendi işinin patronu olma gibi güdülerle misafirleri evlerinde ağırlayan kimselere konuk olması olarak belirlemiştir. Modellemelerle fenomenin işleyiş ve ortaya çıkış süreçleri ortaya konulmuştur. Çalışma ortaklaşa gastronomi turist ve yerel kimseler arasında sıkı kişisel ve kültürel etkileşimin olduğunu ortaya çıkarmıştır. Ortaklaşa gastronominin İstanbul ve dünya için gelişiminin başında olduğu sonucuna varılmıştır. Klasik turizm sektörel yapısı değişmektedir. Ortaklaşa gastronomi yeni bir turistik davranış ve faaliyettir.
... As an exponential type of SE, meal-sharing (MS) attracts residents to be more involved in the collaborative economy (Mhlanga, 2020) since this new form of commensality (i.e., dining at the same table) gives many opportunities for the locals, such as earning extra income, learning a new language, and meeting more people/cultures (Gul, 2018;Heo, 2016;Sotiriadis & n.d.una, 2019). MS platforms target domestic and international travelers by generating services like shopping, cooking/dining together, culinary workshops, and guided food and wine tours (Sotiriadis & n.d.una, 2019). ...
... Hence, in the sense of the supplier side phenomenon in general (Leich et al., 2022) and public motivations in particular Atsiz et al., 2022a), the extant literature has zoned out some notable gaps regarding public perceptions within this critical phenomenon (Cherry & Pidgeon, 2018). For instance, only a few qualitative studies (e.g., Gul, 2018;Kross & Müller, 2019) have solely conceptualized residents' motives for participating in the MSE, which requires more quantitative research endeavors in validating their findings. Indeed, ascertaining the context of the MSE entrepreneurship field is of great significance for platform operators in sustaining and spreading their activities for the long-term persistence of their business model in the market (Leich et al., 2022). ...
... Prior research on the sharing economy has also covered various topics, including entrepreneurs' motives Gul, 2018;Kross & Müller, 2019). However, these investigations provide anecdotal evidence of entrepreneurship inclinations, preferences, and expectations (L.W. Li & Wang, 2020); thus, its outcomes are extremely scarce (Gerwe et al., 2020;Jiang et al., 2021). ...
The present study explores the relationships between entrepreneurship
motives, attitude, and behavioral intention of Indian residents toward the
meal-sharing economy. The study implements a self-administered questionnaire
to collect quantitative data. Partial least squares structural equation
modeling (PLS-SEM) and fuzzy-set qualitative comparative analysis
(fsQCA) were binarily performed to test the aforementioned relationships.
The PLS-SEM results show that the gratification of hosting, social interaction,
and independence positively impact residents’ attitudes toward
sharing economy. Moreover, social interaction, source of cultural capital,
and gratification of hosting also positively influence the intention to
participate in the meal-sharing economy. Moreover, the fsQCA results
demonstrate that several configurations of the dimensions of entrepreneurship
motivations generate the attitude toward the meal-sharing
economy and the intention to participate in the meal-sharing economy.
Based on the results, several theoretical and practical implications were
suggested.
... locals) to international travellers visiting a destination (Guttentag, 2015). Among these, food services, which are rather new in the sharing economy has been receiving noteworthy attention by locals recently (Mhlanga, 2020) because this collaborative consumption area generates significant contributions for locals (gaining extra revenue, meeting new people and cultures, and learning different languages) (Gul, 2018). Despite its growing interest in the mealsharing economy by locals, limited studies address this phenomenon in the extant literature (Dagevos & Veen, 2020;Ketter, 2019;Mhlanga, 2020;Veen & Dagevos, 2019;Zurek, 2016). ...
... Some researchers investigate in their master's thesis why hosts participated in the platforms. For example, Gul (2018) participated in meal-sharing activities by observing the guest and hosts and conducted an interview method on six service providers of the meal-sharing economy. According to him, four main categories of service providers toward why they selected these areas occurred, such as meeting new people, being the bows of the own business, gaining extra money, and cultural experience. ...
... Among sub-dimensions of economic motives, monetary and independence are consistent with other sharing economy research (Alrawadieh & Alrawadieh, 2018;Andreotti et al., 2020;EL Fikri et al., 2019;Grybaite & Stankevičiene, 2016;Lampinen & Cheshire, 2016;Rosenblat & Hwang, 2016). Furthermore, this finding corroborates with other participation reasons of meal-sharing service providers (Gul, 2018;Koss & Müller, 2019). The 'facilitators' sub-dimension is confirmed by Alrawadieh and Alrawadieh (2018) as providers use these platforms due to its facilitators. ...
Despite the popularity of entrepreneurship in tourism and hospitality and the increasing usage of meal-sharing economy platforms by locals, there is no research combining both in the extant literature. This research ascertains the main entrepreneurship motivations in the meal-sharing economy platforms. To attain our aim, a qualitative research approach was adopted, and thirteen interviews were conducted with service providers in the meal-sharing economy platforms. The data was examined through thematic analysis. As a result of the inspection, two main motives and eight sub-dimensions were determined: social and cultural motives (e.g. the gratification of hosting, altruism, source of cultural capital and, social interaction) and economic motives (e.g. monetary, facilitators, network, and independence). Theoretical implications were discussed as well as limitations and future research lines.
... This experience process generally occurs at hosts' home or in a restaurant that is chosen by locals, thereby creating social interaction with other guests and hosts (Zurek, 2016). Gul (2018) emphasized that these platforms enable tourists to try actual/quality foods, meet with various people, feel the sincerity, and obtain new cultural experiences. Tourists who desire a memorable and new experience try to eat local foods at home-restaurants (Mhlanga, 2020). ...
... In the same vein as previous observations, Privitera and Abushena (2019) stated that meal-sharing platforms offer cultural exchanges, a reasonable cost for food, and more encounters between hosts and guests. Gul (2018) also noted that tourists have four fundamental motives for participating in the meal-sharing economy experience, namely trying actual/quality foods, meeting people, feeling sincerity, and attaining cultural experiences. Furthermore, the author concluded that hosts use these platforms in order to encounter people from a different culture, to gain knowledge of other cultures, to start their own businesses, and to earn money. ...
... Hosts usually welcome guests into their home and bring people from different countries together, thereby facilitating social interaction between their guests and themselves around a dining table (Zurek, 2016). In a study by Gul (2018), it has been found that host and guest create a connection and this lasts after the mealsharing experience. This situation has been called a cross-cultural connection. ...
This study aims to explore and ascertain the components of meal-sharing experiences with local foods of international travellers. This study offers insights into the factors influencing local food tourists' evaluation of destination experiences of a sharing economy platform. A netnography approach is applied to understand the meal-sharing experience and 957 online reviews are examined which were posted on Eatwith by visitors who participated in the meal-sharing economy platform in Rome (Italy) between 2013 and 2020. Findings reveal seven components of meal-sharing experiences with local foods: authenticity, social interaction, local hospitality, awe, local culture, novelty, and servicescape. Findings show that participants can interpret their meal-sharing experience in different ways. To the authors' knowledge, this is the first research that uses online reviews to explore and understand the meal-sharing experience with local foods. This study has unique theoretical contribution by exploring the components of meal-sharing experience with local foods, as well as practical implications for service providers in order to enhance their service and experience quality.
... Airbnb gibi girişimlerin başarısının ardından yiyecek ve içecek alanında da benzer girişimler türemiştir. 2012 yılında İsrail'de kurulmuş olan Eatwith ve 2017 yılında Türkiye'de başlatılmış olan Yeatup bu girişimler için örnek olarak gösterilebilir (Gül, 2018). Turizm ve ağırlamada paylaşım ekonomisinin ilerleyen bölümlerde detaylı olarak ele alınacağı için şimdilik bu konu üzerinde fazla durulmayacaktır. ...
... Dolayısıyla fiyat ve maliyet unsurunun turistik talep üzerinde etkisi olduğu ve talebi şekillendirdiği ifade edilebilir. Turistler gelirlerini etkin bir şekilde kullanmak amacıyla uygun fiyatlı konaklama, uygun fiyatlı ulaşım, uygun fiyatlı yeme-içme arayışı içine girmekte ve paylaşım ekonomisi sonucu ortaya çıkan yeni aktörler (maliyetleri olmayan veya maliyeti az, fiyatları esnek vb.) turistlerin ilgisini çekmektedir (Gül, 2018). ...
... Tüm bu unsurların yanı sıra insanların sosyalleşmesi, merak nedeniyle ortaya çıkan istekler, yeni deneyimler elde etme, yerel insanların yaşam tarzlarını ve günlük alışkanlıklarını öğrenme, yerel insanlarla yemek yeme gibi sebepler, paylaşım ekonomisinde gastronominin iktisadi yönünden ziyade sosyal yönünü vurgulamaktadır (Gül, 2018). Gerek yerel halk gerekse turistler açısından değerlendirildiğinde gastronomi ve yerel yiyecek içeceklerin paylaşılması çeşitli fırsatları da beraberinde getirmiştir. ...
Son yıllarda, turizm ve ağırlama endüstrisinde köklü gelişmeler meydana gelmiştir. İnternet ve mobil uygulamaların gelişmesiyle beraber, insanların seyahat şekilleri ve tüketim davranışları da kayda değer biçimde değişmiştir. Özellikle paylaşım ekonomisi girişimleri, turizm ve ağırlama endüstrisine en çok yön veren faktörler arasında yer almıştır. Seyahat edenlerin küçümsenmeyecek kadar önemli bir kısmı otellerde değil, yerel halkın evlerinde konaklamayı tercih etmeye başlamıştır. Bu “paylaşım” her iki tarafa çeşitli yararlar sağladığı gibi birtakım sorunları da beraberinde getirmiştir. Airbnb, Uber, ve Eatwith gibi paylaşım ekonomisi şemsiyesi altında faaliyet gösteren girişimler, turizm ve ağırlama endüstrisinde etkin bir güce sahip olmuşlardır.
Bu naçizane eser, turizm ve ağırlama endüstrisinde paylaşım ekonomisi konusu ele alınarak, Türkçe literatüre güncel ve önemli bir katkı sağlamak maksadıyla hazırlanmıştır. Dört bölümden oluşan bu eserin, turizm öğrencilerine, araştırmacılara ve eğitim verenlere paylaşım ekonomisi konusunda rehberlik edeceği düşünülmüştür.
The sharing economy is at the centre of current debates involving new technologies, sustainability, big data and stakeholder engagement. This edited volume encourages new theoretical and empirical development on sharing economy studies in the service industries field.
Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimleri ve bu deneyimlerden hareketle Türk mutfağı hakkında bazı sonuçlar elde etmek ve gastronomi turizminin gelişimi için fikirler oluşturmayı amaçlayan bu araştırmada Türkiye’nin herhangi bir yurt içi destinasyonunu ziyaret edip İstanbul Uluslararası Atatürk Havalimanından ülkesine dönen 293 yabancı turiste anket uygulanmıştır. Verilerin analizinde aritmetik ortalama, medyan, standart sapma gibi tanımlayıcı istatistik yöntemler ve t-testi, ANOVA tekniklerine başvurulmuş, veriler sosyal bilimler için geliştirilmiş bir istatistik paket programına aktarılarak analiz edilmiştir. Yapılan analiz sonucunda yabancı turistlerin, Türkiye’yi tercih etme nedenleri arasında Türk mutfağına özgü yemekleri tatmanın üçüncü sırada olduğu, Türk yiyeceklerini ve mutfağını beğenilerinin cinsiyete, eğitim düzeyine, medeni duruma, çocuk sahibi olma durumuna ve mesleğe göre farklılık göstermediği ancak yaşa, uyruğa ve ikamet edilen ülkeye göre farklılık gösterdiği belirlenmiştir. Anketi cevaplayan yabancı turistlerin çok önemli bir kısmı (% 93,2’i) ikamet ettikleri ülkeye döndüklerinde Türk gastronomisine ilişkin bilgi vereceğini belirtmiştir.
In recent years, a growing body of research has analysed tourism-sharing economy users. While several studies have revealed the specific motivations of tourists for participating in such activities, there is an apparent lacuna with regard to understanding the generic motivations of such consumers. In response to this literature gap, the current study explores the motivations of these users, aiming to shed light on their values, lifestyles and consumption preferences. The motivations of sharing economy users were examined using a quantitative survey involving 738 consumers of EatWith – a global sharing economy marketplace that offers a communal dining experience. The study's findings indicate that EatWith users have the generic primary motivation of achievement. The findings present several contributions to scholars and practitioners, and propose that sharing economy users are affected both by the specific motivations of social considerations, environmental considerations and economic considerations, and by their primary motivations of ideals, achievement and self-expression.
The so-called “sharing” economy presents one of the most important and controversial regulatory dilemmas of our time—yet, surprisingly, it remains undertheorized. This Article supplies needed analysis. Specifically, the Article offers a regulatory model that distinguishes between two separate kinds of transactions: conventional economic transactions and those that rely on temporary access to goods and services that would otherwise go underutilized (what I call “access-to-excess” transactions). The regulatory regime that this Article proposes would distinguish between true access-to-excess transactions and conventional transactions. The model is rooted in a version of pluralist theory that posits that the state is responsible for cultivating a range of social institutions that offer meaningful economic and social alternatives to individuals. Recognizing access-to-excess transactions in a separate legal regime does not mean countenancing all access-to-excess activity in an under-regulated Wild West of markets. Pluralism has something to offer here as well: I argue that, properly understood, pluralistic principles do not endorse free-market and hands-off policies. Rather, they require state intervention to preserve existing choices, embed and balance diverse values (not only autonomy), ensure fair competition, and protect consumers and employees from strategic and opportunistic behaviors. Thus, pluralistic principles offer the normative foundation for inventive regulation—neither conventional nor free market—that can restrain some of the “sharing” economy’s harms without impeding innovation. Finally, the Article reverses the lens: The “sharing” economy serves as a real-life laboratory to reveal the operation of pluralistic theory and, thus, sheds light on the theory’s limitations. In particular, the “sharing” economy shows how the plasticity of pluralistic theory may enable harmful free-market policies to masquerade as “choice.” © 2016, University of Washington School of Law. All rights reserved.
OPEN ACCESS: http://www.emeraldinsight.com/toc/jtf/2/1
Purpose
Although networked hospitality businesses as Airbnb are a recent phenomenon, a rapid growth has made them a serious competitor for the hospitality industry with important consequences for tourism and for tourist destinations. The purpose of this paper is to analyse the nature of the phenomenon, its potential further development in the next five years and the impact this developments will have on tourism, on hotels and on city destinations.
Design/methodology/approach
A literature study, combined with scenario workshops and a Delphi panel, were used to map current trends and uncertainties. With this input, future scenarios were elaborated using the Global Business Network (“scenario cross”) method.
Findings
Network platforms as Airbnb are often classified under something called the “Sharing Economy”, a denomination that obscures their true nature. Airbnb is a challenging innovation to which traditional hospitality will have to respond. Its impact has at the same time led to a call for regulatory policies. The definition of these policies and the evolution of tourism are variables that determine future scenarios. Attempts to ban the phenomenon mean a disincentive to innovation and protect oligopolistic markets; more receptive policies may have the desired results if tourism grows moderately but in booming destinations they may lead to a harmful commercialization.
Originality/value
Until now, Airbnb has been described in conceptual studies about the so-called “Sharing economy”, or more recently in empirical studies about isolated effects of holiday rentals. This paper contextualizes the evolution of networked hospitality and seeks to synthesize the sum of its impacts, thus enabling businesses and local governments to define positions and strategies.
Rideshare drivers pay a proportion of their fares to a ride-hailing platform operator, a commission-based compensation model used by many service providers. To Uber drivers, this commission is known as the Uber fee. By contrast, traditional taxi drivers in most US cities make a fixed payment independent of their earnings, usually a weekly or daily medallion lease, keeping every fare dollar net of lease costs and other expenses. We assess these compensation models using an experiment that offered random samples of Boston Uber drivers opportunities to lease a virtual taxi medallion that eliminates the Uber fee. Some drivers were offered a negative fee. Drivers’ labor supply response to our offers reveals a large intertemporal substitution elasticity, on the order of 1.2, and higher for those who accept lease contracts. At the same time, our virtual lease program was undersubscribed: many drivers who would have benefited from buying an inexpensive lease chose to sit out. We use these results to compute the average compensation required to make drivers indifferent between rideshare and taxi-style compensation contracts. The results suggest that rideshare drivers gain considerably from the opportunity to drive without leasing. (JEL J22, J31, L84, L92)
Millions of tourists have used Airbnb accommodations, and Airbnb is frequently discussed in terms of its current or future impacts on hotels. The purpose of this research was to investigate such impacts by determining the extent to which Airbnb is used as a hotel substitute and to examine how Airbnb guests expect their accommodations to perform relative to hotels. Together, these analyses were intended to provide empirical insight into Airbnb’s status as a disruptive innovation. The study involved an online survey of over 800 tourists who had used Airbnb within the previous year. Nearly two-thirds had used Airbnb as a hotel substitute. When considering traditional hotel attributes (e.g., cleanliness and comfort), Airbnb was generally expected to outperform budget hotels/motels, underperform upscale hotels, and have mixed outcomes versus mid-range hotels, signalling some – but not complete – consistency with the concept of disruptive innovation. Numerous practical and theoretical implications are discussed.
