摘要
One of the elements of attraction in tourism sector is food and beverage. International food habits consist of national food habits in tourism. Preparing standard recipes for traditional food is required in point of the sustainability of cultural food habits. Also, it is important in point of the tourism sector. Similar aspects of food from different cultures and differences can be an attraction factor. This paper explains the development of Turkish and Latvian cuisines through history. In this research, Turkish and Latvian traditional foods have been researched and standard recipes have been organized. As an example, Turkish and Latvian traditional foods have been compared with each other. This paper offers guidelines for developing traditional food recipes as gastronomic tourism product, which can be adapted throughout the region and can be an important element in sustainable tourism projects. In conclusion, some similarities and differences have been observed between them and have been evaluated in terms of the tourism product.
