The use of prehistoric foods for resilience in heritage tourism: a case of Çatalhöyük, Turkey

Research reveals that prehistoric foods from Çatalhöyük, a UNESCO-listed Neolithic site, retain their appeal to modern tastes without the need for contemporary manipulation. A multidisciplinary study combined archaeological analysis with gastronomic reconstruction and sensory evaluation by tourism experts, demonstrating that authentic prehistoric cuisine is both palatable today and can enhance heritage tourism experiences. This finding suggests that archaeodestinations offering historically accurate culinary attractions could significantly boost visitor engagement, providing a foundation for future research on food-driven tourism resilience.

ERDOĞAN, H. A., GÜNDÜZ, R., & SEÇİM, Y. (2022). The use of prehistoric foods for resilience in heritage tourism: a case of Çatalhöyük, Turkey. Food Science and Technology, 42. https://doi.org/10.1590/fst.104321