Examining Traditional Winter Preparations: The Case of Bitlis Cuisine
Yazarlar (2)
Doç. Dr. Aykut ŞİMŞEK Kastamonu Üniversitesi, Türkiye
Seher Çelik Yeşil
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Bitlis Eren Üniversitesi Sosyal Bilimler Dergisi | ||
| Dergi ISSN | 2147-5962 | ||
| Dergi Tarandığı Indeksler | Acarindex (Akademik Araştırmalar İndeksi) ASOS (Acedemia Social Science Index) COSMOS (Cosmos Impact Factor) CiteFactor Directory of Research Journals Indexing ESJI (Eurasian Scientific Journal Index) Index Copernicus ( ICI World ofJournals) Infobase Index International Innovative Journal Impact Factor ISAM (TDV İslâm Araştırmaları Merkezi) İdealonline JIF (The Journals Impact Factor) ResearchBib (Academic Resource Index) Rootindexing (Root Society for Indexing and Impact Factor Service) SIS (Scientific Indexing Service) SOBIAD (Sosyal Bilimler Atıf Dizini) Sparc Indexing | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2022 |
| Cilt / Sayı / Sayfa | 11 / 2 / 277–288 | DOI | – |
| Makale Linki | https://dergipark.org.tr/tr/download/issue-full-file/74110 | ||
| UAK Araştırma Alanları |
Gastronomi
Turizm İşletmeciliği
Otel İşletmeciliği
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| Özet |
| Today, the term that corresponds to winter preparation is to ensure that the products produced in the season take place in human nutrition for a longer period of time due to their biological and physical structures. It is also a method of preservation. Considering the 81 provinces of Turkey's geography, it is thought that each region has its own winter preparations. This study aims to examine the winter preparations of Bitlis cuisine. In this direction, interviews were conducted with 13 female participants between 20-25 December 2021 using the semi-structured interview technique. As a result of the interviews, it was determined that the winter preparations were for drying, fermentation, and meat products. Among them, it has been determined that there are products such as sauerkraut called çörti, salted cabbage brine called şör leaf, dried meat, dried head and leg and dried fish, basma cheese, which is kept in the soil and kept for five or six months to mellow. In addition, fruits and vegetables obtained from the temperate districts of the region are dried and stored. |
| Anahtar Kelimeler |