| Yazarlar (1) |
Dr. Öğr. Üyesi Aykut ŞİMŞEK
Kastamonu Üniversitesi, Türkiye |
| Özet |
| Local cuisine consists of factors such as cooking techniques, local food and beverages, traditions and customs, table manners and kitchen equipment that are specific to a region. In addition, features such as geographical features, climate, historical background shape the local cuisine. Abdigör Meatball is also identified with the traditional cuisine of Doğubayazıt because it is only known in Ağrı and Doğubayazıt. For this reason, the aim of the study is to examine the production process of this meatball, which is the oldest known diet food in Anatolia, using a semi-structured interview method. In this context, face-to-face interviews were conducted with food businesses and housewives between 15.11. 2024 and 25.11. 2024. As a result of the interviews, it is seen that only beef, onion and salt are used in the preparation of meatballs. It was determined that it is very important for the beef to be hot (freshly slaughtered) and … |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale |
| Dergi Adı | JOURNAL OF TOURISM AND GASTRONOMY STUDIES |
| Dergi ISSN | 2147 – 8775 |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | Türkçe |
| Basım Tarihi | 03-2025 |
| Cilt No | 13 |
| Sayı | 1 |
| Sayfalar | 256 / 266 |
| Makale Linki | https://jotags.net/index.php/jotags |
