Unutulmaya Yüz Tutmuş Yöresel Yemeklerin Turizm Potansiyeli Sağlamadaki Önemi: Sivas İli Örneği
Yazarlar (3)
Doç. Dr. Aykut ŞİMŞEK Atatürk Üniversitesi, Türkiye
Doç. Dr. Tuba Türkmendağ Atatürk Üniversitesi, Türkiye
Doç. Dr. Zafer Türkmendağ Atatürk Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | Türkçe |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | International Congress on Cultural Heritage and Tourism | ||
| Kongre Tarihi | 19-05-2017 / 21-05-2017 | ||
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | Konya |
| Özet |
| The concept of regional cuisine is one of the most influential elements of the food and beverage experience, which has an important place in tourism. This concept can be defined as the whole food and beverage which is prepared by means of cooking techniques and tools unique to the region, which is a geographical region, which reflects the cultures of the region and which is produced by the combination of products specific to the region, and which is privileged by the local people. The aim of this study is to make an inventory of the forgotten regional dishes in the province of Sivas. In order to achieve this aim, 13 housewives in different villages randomly selected using interview method were asked about the materials and the structures of the meals. 15 different food inventories have been reached which are made very often in the past years but are hardly ever done today. In fact, although the total number of dishes reached is over 20, it has been determined that the same foods have different names. These local dishes can be added to the menus in the restaurants, which are the cultural traditions of each region, reflecting the history and having an important place in the sense of gastronomy. In addition, awareness can be created for those who do not know these dishes, especially the local people. |
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