THE USE OF LOCAL DISHES IN MENUS WITHIN THE SCOPE OF CULTURAL HERITAGE TOURISM: A STUDY ON SANLIURFA FOOD

Mehmet Umur; Büşra Şener

Makale detayları

THE USE OF LOCAL DISHES IN MENUS WITHIN THE SCOPE OF CULTURAL HERITAGE TOURISM: A STUDY ON SANLIURFA FOOD

Yazarlar:

Mehmet Umur | Büşra Şener

Yayıncı:

Erciyes University

Ana Başlıklar:

Gastronomi

Dergi:

Erciyes Akademi Vol.37 Issue 3, pp.1352-1363

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001299734

pISSN:

2757-7031

Anahtar kelimeler:

Özet:

 Local dishes that reflect the cultural values of a destination must be carefully prepared and served with their traditional names by restaurants in order to be passed on to future generations. In this study, the registered local dishes of Sanliurfa province were listed and the inclusion of these dishes in the menus on the websites of restaurants operating in this province was examined by document analysis method. As a result of the examination of registered local dishes, it was determined that there are 25 local dishes, 10 bakery and pastry products and pastries and desserts, and one non-alcoholic beverage. Information on the number of restaurants operating in the region was not available, but 208 restaurants were identified through the TripAdvisor website. The identified restaurants were examined and only fast-food, doner and baklava restaurants were excluded from the study. In line with the determined parameters, online menus of 8 restaurants were accessed and these menus were subjected to content analysis. Based on the research findings, it is possible to say that food and beverage businesses are not sufficient in terms of online menus. The findings of the menu analysis show that the number of registered dishes included in the menus is quite low. It was determined that the ratio of the number of local dishes in the menu of the restaurant that includes the most local dishes to the total number of dishes offered by the restaurant was 21.3. None of the restaurant menus examined within the scope of the research included local beverages. As a result of the examination of the names of the local dishes served in the menus, it was found that spelling mistakes were made in their names.

 Local dishes that reflect the cultural values of a destination must be carefully prepared and served with their traditional names by restaurants in order to be passed on to future generations. In this study, the registered local dishes of Sanliurfa province were listed and the inclusion of these dishes in the menus on the websites of restaurants operating in this province was examined by document analysis method. As a result of the examination of registered local dishes, it was determined that there are 25 local dishes, 10 bakery and pastry products and pastries and desserts, and one non-alcoholic beverage. Information on the number of restaurants operating in the region was not available, but 208 restaurants were identified through the TripAdvisor website. The identified restaurants were examined and only fast-food, doner and baklava restaurants were excluded from the study. In line with the determined parameters, online menus of 8 restaurants were accessed and these menus were subjected to content analysis. Based on the research findings, it is possible to say that food and beverage businesses are not sufficient in terms of online menus. The findings of the menu analysis show that the number of registered dishes included in the menus is quite low. It was determined that the ratio of the number of local dishes in the menu of the restaurant that includes the most local dishes to the total number of dishes offered by the restaurant was 21.3. None of the restaurant menus examined within the scope of the research included local beverages. As a result of the examination of the names of the local dishes served in the menus, it was found that spelling mistakes were made in their names.

 Local dishes that reflect the cultural values of a destination must be carefully prepared and served with their traditional names by restaurants in order to be passed on to future generations. In this study, the registered local dishes of Sanliurfa province were listed and the inclusion of these dishes in the menus on the websites of restaurants operating in this province was examined by document analysis method. As a result of the examination of registered local dishes, it was determined that there are 25 local dishes, 10 bakery and pastry products and pastries and desserts, and one non-alcoholic beverage. Information on the number of restaurants operating in the region was not available, but 208 restaurants were identified through the TripAdvisor website. The identified restaurants were examined and only fast-food, doner and baklava restaurants were excluded from the study. In line with the determined parameters, online menus of 8 restaurants were accessed and these menus were subjected to content analysis. Based on the research findings, it is possible to say that food and beverage businesses are not sufficient in terms of online menus. The findings of the menu analysis show that the number of registered dishes included in the menus is quite low. It was determined that the ratio of the number of local dishes in the menu of the restaurant that includes the most local dishes to the total number of dishes offered by the restaurant was 21.3. None of the restaurant menus examined within the scope of the research included local beverages. As a result of the examination of the names of the local dishes served in the menus, it was found that spelling mistakes were made in their names.

 Bir destinasyonun kültürel değerlerini yansıtan yöresel yemeklerin, gelecek nesillere aktarılabilmesi için restoranlar tarafından özenle hazırlanması ve geleneksel isimleriyle sunulması gerekir. Bu araştırmada, Şanlıurfa iline ait tescilli yöresel yemekler listelenmiş ve bu ilde faaliyet gösteren restoranların web sitelerindeki menülerde bu yemeklerin yer alma durumları doküman analizi yöntemi ile incelenmiştir. Tescilli yöresel yemeklere yönelik yapılan inceleme sonucunda, 25 yöresel yemek, 10 fırıncılık ve pastacılık mamulü, hamur işi ve tatlı, bir tane alkolsüz içecek olduğu tespit edilmiştir. Bölgede faaliyet gösteren restoranların sayısına yönelik bilgiye ulaşılamamıştır ancak TripAdvisor web sitesi aracılığı ile 208 restoran tespit edilmiştir. Tespit edilen restoranlar incelenmiş ve yalnızca fast-food yemek, döner ve baklava sunan işletmeler araştırmaya dâhil edilmemiştir. Belirlenen parametreler doğrultusunda 8 restoranın çevrimiçi menüsüne ulaşılmış ve bu menüler içerik analizine tabi tutulmuştur. Araştırma bulgularından hareketle, yiyecek ve içecek işletmelerinin çevrimiçi menü hususunda yeterli olmadığını söylemek mümkündür. Menü analizlerine yönelik bulgular ise, menülerde yer alan tescilli yemek sayısının oldukça az olduğunu göstermektedir. Yöresel yemeklere en fazla yer veren restoranın menüsünde yer alan yöresel yemek sayısının, restoranın sunduğu toplam yemek sayısına oranının 21,3 olduğu tespit edilmiştir. Araştırma kapsamında incelenen restoran menülerinin hiçbirinde yöresel içeceğe rastlanmamıştır. Menülerde sunulan yöresel yemeklerin isimlerine yönelik inceleme sonucunda ise, isimlerinde yazım hataları yapıldığı bulgusuna ulaşılmıştır.

Makale detayları

THE USE OF LOCAL DISHES IN MENUS WITHIN THE SCOPE OF CULTURAL HERITAGE TOURISM: A STUDY ON SANLIURFA FOOD

Yazarlar:

Mehmet Umur | Büşra Şener

Yayıncı:

Erciyes University

Ana Başlıklar:

Gastronomi

Dergi:

Erciyes Akademi Vol.37 Issue 3, pp.1352-1363

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001299734

pISSN:

2757-7031

Gastronomy and culinary arts

Cultural heritage

Registered local cuisine

Menu

SanliurfaGastronomi ve mutfak sanatları

Kültürel miras

Tescilli yöresel yemek

Menü

Şanlıurfa

Sayı

Makale detayları

Yazarlar: Mehmet Umur | Büşra Şener

Yayıncı: Erciyes University

Ana Başlıklar: Gastronomi

Dergi: Erciyes Akademi Vol.37 Issue 3, pp.1352-1363

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001299734

pISSN: 2757-7031

Sayı

Yazarlar:

Mehmet Umur | Büşra Şener

Yayıncı:

Erciyes University

Ana Başlıklar:

Gastronomi

Dergi:

Erciyes Akademi Vol.37 Issue 3, pp.1352-1363

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001299734

pISSN:

2757-7031