RESEARCHING THE CZECH CUISINE AND ITS GASTRO-TOURISM POTENTIAL Res. Asst. Erdi EREN Alanya HEP University, Faculty of Art and Design, Türkiye erdi.eren@ahep.edu.tr Prof. Dr. Semra AKAR ŞAHİNGÖZ Ankara Hacı Bayram Veli Üniversitesi, Faculty of Tourism Faculty, Türkiye semra.sahingoz@hbv.edu.tr ABSTRACT Czechia is a Central European country that took its final form with the partition of Czechoslovakia in December 1992, bordered by Germany and Poland in the north, Austria and Slovakia in the south. Contemporary Czech cuisine consists of dishes based on both boiled and cooked root vegetables and meats with cream, condensed soups and many kinds of sauces, often consumed with beer. The aim of this study is to introduce the Czech cuisine, which has an ancient history and has not been brought to the literature in detail, to explore its similarities with other cuisines, to reveal findings on the effects of historical-geographical interactions on gastronomy in Central Europe and to discuss the potential gastronomic tourism options of the Czech Republic. This research was carried out in the Czech cities of Ústí nad Labem and Prague in April 2022. Within the scope of the research, eight different local food and beverage businesses were visited. As a result of the research, different examples from Czech cuisine were introduced and it was seen that there were dishes similar to nearby country cuisines. The gastronomic elements of the Czech Republic have shown that the country can be considered as a potential gastro-tourism option and can be included in the gastro-tourism stops. Keywords: Czechia, Czech Republic, World cuisines, culinary culture, gastronomy tourism. INTRODUCTION Gastronomy and tourism are seen as two intertwined concepts, especially in the modern world. Cultural activity needs have come to the fore, as human beings have largely left behind their fears of meeting their primary needs such as food and shelter in order to survive. Gastronomy tourism or gastro-tourism is the activities carried out to taste and discover especially national and international flavors (Schwartzhoffová, 2014). Among the cultural activities, gastronomy tourism opens new social areas for tourists by providing mobility with the motivation to eat and drink, despite the factors such as intense tempo and stress encountered in daily life. The relationship between national gastronomy culture and tourism indirectly promotes local policies that improve economic and social welfare. Food is an important part of culture and creativity, perhaps the most important element of intangible heritage and an increasingly important tourist attraction. The formation of gastro-tourism is a transition from what must be seen to what must be experienced. Gastro-tourism movements support a more innovative and 122