The Place of Traditional Dishes with Geographical Indication in Sustainable Culinary Culture: Çorum İskilip Dolma Example

Nursena Adıyaman; Eda Güneş

Makale detayları

The Place of Traditional Dishes with Geographical Indication in Sustainable Culinary Culture: Çorum İskilip Dolma Example

Yazarlar:

Nursena Adıyaman | Eda Güneş

Yayıncı:

Artvin Çoruh University

Ana Başlıklar:

Mutfak Kültürü | Türk Mutfağı | Yöresel Mutfaklar | Gastronomi Turizmi | Gıda Tüketimi

Dergi:

Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi Vol.11 Issue 1, pp.95-110

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355904

pISSN:

2458-8385

Anahtar kelimeler:

Özet:

 The study aims to introduce İskilip dolma, a local dish with a special place for the people of Çorum İskilip, and contribute to the literature and the regions promotion. In addition, it aims to contribute to the field of gastronomy by identifying the traditional elements of geographically indicated local dishes and revealing their place in sustainable culinary culture. In a study designed with qualitative research design, data were obtained with a semi-structured interview technique. Information about the general characteristics of Dolma was obtained by interviewing 16 volunteer participants. The information obtained from participants was grouped into meaningful groups according to their content analyzed through content analysis. The findings were interpreted by following deductive and inductive processes. The preparation stages of İskilip dolma, which stands out with its local features, are known by participants of different ages; the traditional cooking technique continues to be applied as a ritual by the local people. The preservation of local flavors by the people and the long-term preservation of their traditions. In this context, the study concluded that ensuring the sustainability of local dishes by transferring them from generation to generation and continuing their traditional preparations is important in promoting the regions culinary culture and marketing efforts.

 The study aims to introduce İskilip dolma, a local dish with a special place for the people of Çorum İskilip, and contribute to the literature and the regions promotion. In addition, it aims to contribute to the field of gastronomy by identifying the traditional elements of geographically indicated local dishes and revealing their place in sustainable culinary culture. In a study designed with qualitative research design, data were obtained with a semi-structured interview technique. Information about the general characteristics of Dolma was obtained by interviewing 16 volunteer participants. The information obtained from participants was grouped into meaningful groups according to their content analyzed through content analysis. The findings were interpreted by following deductive and inductive processes. The preparation stages of İskilip dolma, which stands out with its local features, are known by participants of different ages; the traditional cooking technique continues to be applied as a ritual by the local people. The preservation of local flavors by the people and the long-term preservation of their traditions. In this context, the study concluded that ensuring the sustainability of local dishes by transferring them from generation to generation and continuing their traditional preparations is important in promoting the regions culinary culture and marketing efforts.

 The study aims to introduce İskilip dolma, a local dish with a special place for the people of Çorum İskilip, and contribute to the literature and the regions promotion. In addition, it aims to contribute to the field of gastronomy by identifying the traditional elements of geographically indicated local dishes and revealing their place in sustainable culinary culture. In a study designed with qualitative research design, data were obtained with a semi-structured interview technique. Information about the general characteristics of Dolma was obtained by interviewing 16 volunteer participants. The information obtained from participants was grouped into meaningful groups according to their content analyzed through content analysis. The findings were interpreted by following deductive and inductive processes. The preparation stages of İskilip dolma, which stands out with its local features, are known by participants of different ages; the traditional cooking technique continues to be applied as a ritual by the local people. The preservation of local flavors by the people and the long-term preservation of their traditions. In this context, the study concluded that ensuring the sustainability of local dishes by transferring them from generation to generation and continuing their traditional preparations is important in promoting the regions culinary culture and marketing efforts.

 Çalışmanın amacı Çorum İskilip halkı için özel bir yere sahip yöresel bir yemek olan İskilip dolmasının tanıtılarak literatürde yer almasına ve bölgenin tanıtılmasına katkı sağlamaktır. Ayrıca coğrafi işaretli yöresel yemeklerin geleneksel unsurlarının tespit edilerek sürdürülebilir mutfak kültüründe yerini ortaya koyarak gastronomi alanına katkı sağlamak amaçlanmaktadır. Nitel araştırma deseni ile tasarlanan çalışmada veriler yarı yapılandırılmış görüşme tekniğiyle elde edilmiştir. 16 gönüllü katılımcı ile görüşülerek dolmanın genel özellikleri ile ilgili bilgi elde edilmiştir. Katılımcılardan elde edilen bilgiler içeriğine göre anlamlı gruplar hâline getirilerek içerik analizi yolu ile çözümlenmiştir. Bulgular tümdengelim ve tümevarım süreçleri izlenerek yorumlanmıştır. Yöresel özellikleriyle öne çıkan İskilip dolmasının hazırlanış aşamaları farklı yaşlardaki katılımcılar tarafından bilinmekte olup geleneksel pişirme tekniği yöre halkı tarafından bir ritüel olarak uygulanmaya devam etmektedir. Halkın geleneklerini koruması ve uzun yıllar sürdürmesi, yöresel lezzetlerin korunmasını sağlamaktadır. Bu bağlamda çalışma ile yöresel yemeklerin nesilden nesile aktarılarak sürdürülebilirliğinin sağlanması, geleneksel hazırlanışlarının devam ettirilmesi bölgenin mutfak kültürünün tanıtılması ve pazarlama çalışmaları açısından önemli olduğu sonucuna varılmıştır.

Makale detayları

The Place of Traditional Dishes with Geographical Indication in Sustainable Culinary Culture: Çorum İskilip Dolma Example

Yazarlar:

Nursena Adıyaman | Eda Güneş

Yayıncı:

Artvin Çoruh University

Ana Başlıklar:

Mutfak Kültürü | Türk Mutfağı | Yöresel Mutfaklar | Gastronomi Turizmi | Gıda Tüketimi

Dergi:

Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi Vol.11 Issue 1, pp.95-110

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355904

pISSN:

2458-8385

İskilip Dolması

culinary culture

sustainability

regional dishesİskilip Dolması

mutfak kültürü

sürdürülebilirlik

yöresel yemekler

Sayı

Makale detayları

Yazarlar: Nursena Adıyaman | Eda Güneş

Yayıncı: Artvin Çoruh University

Ana Başlıklar: Mutfak Kültürü | Türk Mutfağı | Yöresel Mutfaklar | Gastronomi Turizmi | Gıda Tüketimi

Dergi: Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi Vol.11 Issue 1, pp.95-110

Belge Tipi: Makale

Yayın Tarihi: 7/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001355904

pISSN: 2458-8385

Sayı

Yazarlar:

Nursena Adıyaman | Eda Güneş

Yayıncı:

Artvin Çoruh University

Ana Başlıklar:

Mutfak Kültürü | Türk Mutfağı | Yöresel Mutfaklar | Gastronomi Turizmi | Gıda Tüketimi

Dergi:

Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi Vol.11 Issue 1, pp.95-110

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001355904

pISSN:

2458-8385