EVALUATION OF KARAMAN DIVLE OBRUK CHEESE IN THE SCOPE OF GASTRONOMY TOURISM

Ali Şen; Serkan Semint

Makale detayları

EVALUATION OF KARAMAN DIVLE OBRUK CHEESE IN THE SCOPE OF GASTRONOMY TOURISM

Yazarlar:

Ali Şen | Serkan Semint

Yayıncı:

Ataturk University

Ana Başlıklar:

Gastronomi

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 1, pp.35-44

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001321964

pISSN:

2792-0585

Anahtar kelimeler:

Özet:

 The most commonly produced cheese types in Turkey include white cheese, kashar cheese and tulum cheese. The most well-known among the traditionally produced and generally locally produced cheeses is tulum cheese. The aim of this study is to introduce Karaman Divle Obruk Cheese, a geographically indicated product of Karaman province, and to examine how it can be evaluated as an element in gastronomy tourism. For the purpose, the relevant literature was scanned and information was given about Divle Obruk Cheese. Information has been compiled under topics such as the place of Divle Obruk Cheese on social media, its status on the websites of public institutions and organizations, its place and importance on news sites. In order to achieve the purpose of the study, the case study method, which is one of the qualitative research methods, was preferred. While the population of the research consists of geographically indicated cheeses, the sample consists of Divle Obruk Cheese. As a result, it has been found that Karaman Divle Obruk Cheese is included in both news sites and social media sites, albeit in limited numbers, and its use as a gastronomy product has also been determined. Recommendations have been developed for researchers and official institutions regarding the results obtained.

 The most commonly produced cheese types in Turkey include white cheese, kashar cheese and tulum cheese. The most well-known among the traditionally produced and generally locally produced cheeses is tulum cheese. The aim of this study is to introduce Karaman Divle Obruk Cheese, a geographically indicated product of Karaman province, and to examine how it can be evaluated as an element in gastronomy tourism. For the purpose, the relevant literature was scanned and information was given about Divle Obruk Cheese. Information has been compiled under topics such as the place of Divle Obruk Cheese on social media, its status on the websites of public institutions and organizations, its place and importance on news sites. In order to achieve the purpose of the study, the case study method, which is one of the qualitative research methods, was preferred. While the population of the research consists of geographically indicated cheeses, the sample consists of Divle Obruk Cheese. As a result, it has been found that Karaman Divle Obruk Cheese is included in both news sites and social media sites, albeit in limited numbers, and its use as a gastronomy product has also been determined. Recommendations have been developed for researchers and official institutions regarding the results obtained.

 The most commonly produced cheese types in Turkey include white cheese, kashar cheese and tulum cheese. The most well-known among the traditionally produced and generally locally produced cheeses is tulum cheese. The aim of this study is to introduce Karaman Divle Obruk Cheese, a geographically indicated product of Karaman province, and to examine how it can be evaluated as an element in gastronomy tourism. For the purpose, the relevant literature was scanned and information was given about Divle Obruk Cheese. Information has been compiled under topics such as the place of Divle Obruk Cheese on social media, its status on the websites of public institutions and organizations, its place and importance on news sites. In order to achieve the purpose of the study, the case study method, which is one of the qualitative research methods, was preferred. While the population of the research consists of geographically indicated cheeses, the sample consists of Divle Obruk Cheese. As a result, it has been found that Karaman Divle Obruk Cheese is included in both news sites and social media sites, albeit in limited numbers, and its use as a gastronomy product has also been determined. Recommendations have been developed for researchers and official institutions regarding the results obtained.

 Türkiyede en yaygın üretilen peynir türleri arasında beyaz peynir, kaşar peyniri ve tulum peyniri bulunmaktadır. Geleneksel olarak ve genellikle mahalli olarak üretilen peynirler arasında en bilineni ise tulum peyniridir. Bu çalışmanın amacı, Karaman iline ait coğrafi işaretli bir ürün olan Karaman Divle Obruk Peynirini tanıtmak ve gastronomi turizminde nasıl bir unsur olarak değerlendirilebileceğini incelemektir. Amaç doğrultusunda ilgili literatür taranmış ve Karaman Divle Obruk Peyniri hakkında bilgiler verilmiştir. Karaman Divle Obruk Peynirinin sosyal medyadaki yeri, kamu kurum ve kuruluşlarının sitelerindeki durumu, haber sitelerindeki yeri ve önemi gibi konu başlıkları ile bilgiler derlenmiştir. Çalışmanın amacına ulaşması için nitel araştırma yöntemlerinden olan durum çalışması yöntemi tercih edilmiştir. Araştırmanın evrenini coğrafi işaretli peynirler oluştururken örneklemini ise Karaman Divle Obruk Peyniri oluşturmaktadır. Sonuç olarak, Karaman Divle Obruk Peynirinin hem haber sitelerinde hem de sosyal medya sitelerinde sınırlı sayıda da olsa yer aldığına ulaşılmış ve gastronomi ürünü olarak kullanılması saptanan bulgular arasındadır. Elde edilen sonuçlara yönelik araştırmacılara ve resmî kurumlara öneriler geliştirilmiştir.

Makale detayları

EVALUATION OF KARAMAN DIVLE OBRUK CHEESE IN THE SCOPE OF GASTRONOMY TOURISM

Yazarlar:

Ali Şen | Serkan Semint

Yayıncı:

Ataturk University

Ana Başlıklar:

Gastronomi

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 1, pp.35-44

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001321964

pISSN:

2792-0585

Karaman

Divle

Obruk

Cheese

Gastronomic ElementKaraman

Divle

Obruk

Peynir

Gastronomik Unsur

Sayı

Makale detayları

Yazarlar: Ali Şen | Serkan Semint

Yayıncı: Ataturk University

Ana Başlıklar: Gastronomi

Dergi: Journal of Silk Road Tourism Research Vol.4 Issue 1, pp.35-44

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001321964

pISSN: 2792-0585

Sayı

Yazarlar:

Ali Şen | Serkan Semint

Yayıncı:

Ataturk University

Ana Başlıklar:

Gastronomi

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 1, pp.35-44

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001321964

pISSN:

2792-0585