Investigation of Local Kitchen from the National Kitchen to Cultural Industry

• Main Author: Turgay KABAK
• Format: Article
• Language: English
• Published: Karadeniz Technical University 2018-12-01
• Series: Karen: Karadeniz Araştırmaları Enstitüsü Dergisi
• Subjects: Kuymak; Black Sea; Black Sea cuisine; culture industry
• Online Access: http://www.ktu.edu.tr/dosyalar/karendergi_72771.pdf

Kuymak is one of the most important traditional food sources in the Black Sea, especially in the Eastern Black Sea cuisine. The region has made its own human by using the butter, cheese and corn flour which it obtained and consumed widely. İt has played an important role for the well-being of the wells and the fact that thematerials used are completely their own production and their construction is easy. Because time is very important because the living conditions in the Black Sea region are challenging. For this reason, when looking at the Black Sea dishes, it is seen that most of the dishes are not complicated and can be made in a short time with less material. The reason for this is that the people of the Black Sea are practical and have little time to devote to food. İn this respect, Kuymak is one of the most important dishes of the local cuisine. In this study, an important element of the traditional Black Sea cuisine, the well-being of the region, the opening of rural tourism and the popularization of tourist facilities in this context and how popular it is not only the Black Sea region today; all know in Turkey and renovated, has become a tourist center will investigate, the food served to tourists in terms of public scientific perspective with the culture industry.