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Unutulmaya Yüz Tutmuş Yöresel Yemeklerin Turizm Potansiyeli Sağlamadaki Önemi: Sivas İli Örneği   
Yazarlar (3)
Dr. Öğr. Üyesi Aykut ŞİMŞEK Dr. Öğr. Üyesi Aykut ŞİMŞEK
Atatürk Üniversitesi, Türkiye
Tuba Türkmendağ
Atatürk Üniversitesi, Türkiye
Zafer Türkmendağ
Atatürk Üniversitesi, Türkiye
Devamını Göster
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.
Anahtar Kelimeler
Bildiri Türü Tebliğ/Bildiri
Bildiri Alt Türü Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum)
Bildiri Niteliği Alanında Hakemli Uluslararası Kongre/Sempozyum
Bildiri Dili Türkçe
Kongre Adı International Congress on Cultural Heritage and Tourism
Kongre Tarihi 19-05-2017 / 21-05-2017
Basıldığı Ülke Türkiye
Basıldığı Şehir Konya
Atıf Sayıları
Google Scholar 8

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