Goose meat has always had a gastronomic value for both international and Turkish cuisines. The aim of the present study is to introduce the goose meat dishes that belongs to local Anatolian cuisines, to contribute to the recognition of the traditions of goose meat dishes, to record the goose meat dishes as a gastronomic value and to transfer these values to the next generations. According to the results of the present review there is not enough recordings for traditional goose meat dishes and goose meat is not commonly used in restaurant menus. Also, despite the presence of local traditions in which goose meat is at the center, whether these customs and activities are adequately promoted or not well announced. As a result, these problems should be examined in a wide range from breeding to marketing, and after solving the problems in goose breeding and eliminating technical deficiencies, it is recommended to carry out tourism activities to increase the recognition of the goose meat, which has an important gastronomic value for Turkish cuisine.

Nutrition is not only the primary need for the survival of people, also one of the basic motivations. Nutrition has become a travel goal in an attempt to taste a new dish or to experience different tastes and flavors. The desire of this experience is a factor that contributes to development of tourism sector as a part of gastronomy tourism and stimulates the touristic activities. New world circumstances have made people more aware of the necessity of a healthy diet to live a healthy life. The increasing interest towards healthy foods increased awareness about functionality of foods and make it necessary to develop new activity plans in the service industry. The present review was introduced some functional foods in Turkish cuisine and emphasized their contributions to tourism industry. In this study, literature review is done and a review is prepared. As a result of the literature review, the most common problem is the deficiencies in the promotion of products and marketing activities. These problems in the promotion of local foods prevent functional foods from becoming prominent in the region and adversely affect the recognition and spread of some foods.