Uses of phyllo (yufka) bread which is one of intangible cultural heritage elements in the local cuisine

Meral ÜZÜLMEZ; Aysen ERCAN İŞTİN

Makale detayları

Uses of phyllo (yufka) bread which is one of intangible cultural heritage elements in the local cuisine

Yazarlar:

Meral ÜZÜLMEZ | Aysen ERCAN İŞTİN

Yayıncı:

Meryem SAMIRKAŞ KOMŞU

Ana Başlıklar:

Kamu mallarının idaresi

Dergi:

Turizm Ekonomi ve İşletme Araştırmaları Dergisi 2022 Vol.4 Issue 1, pp.47-70

Belge Tipi:

Makale

Yayın Tarihi:

6/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000627035

Sıklık:

İki Yıllık

pISSN:

2687-6302

Özet:

 

The aim of the study is to determine the usage areas of phyllo bread, which is one of the Intangible Cultural Heritage (ICH) elements, other than its consumption as a wrap. In this context, the universe of the study consists of the websites and Culture Portals of the Provincial Culture and Tourism Directorates of 81 provinces in Turkey. Within the scope of the study, the whole universe has been reached and a document review has been made for the contents of the meals, especially in the parts of the local cuisine on the website of each province. In this context, a detailed research was carried out using keywords such as “phyllo”, “dry phyllo”, “crispy phyllo”, “phyllo bread” and “dry phyllo bread” in the parts of the local cuisine. This detailed research was carried out between 25.04.2022 and 30.05.2022, and as a result of this detailed research, it was determined that there are 19 products in total made using phyllo bread. These products were evaluated within the scope of their contents and categorized under three dimensions as main course, dessert and pastries. In addition, within the scope of the study, the province in which each product was made and the preparation methods were explained in detail using the website of the relevant province, and the visuals of these products were also included in the study. As a result of the study, some recommendations were presented in order to increase the products made using phyllo bread and to increase the added value.

 

The aim of the study is to determine the usage areas of phyllo bread, which is one of the Intangible Cultural Heritage (ICH) elements, other than its consumption as a wrap. In this context, the universe of the study consists of the websites and Culture Portals of the Provincial Culture and Tourism Directorates of 81 provinces in Turkey. Within the scope of the study, the whole universe has been reached and a document review has been made for the contents of the meals, especially in the parts of the local cuisine on the website of each province. In this context, a detailed research was carried out using keywords such as “phyllo”, “dry phyllo”, “crispy phyllo”, “phyllo bread” and “dry phyllo bread” in the parts of the local cuisine. This detailed research was carried out between 25.04.2022 and 30.05.2022, and as a result of this detailed research, it was determined that there are 19 products in total made using phyllo bread. These products were evaluated within the scope of their contents and categorized under three dimensions as main course, dessert and pastries. In addition, within the scope of the study, the province in which each product was made and the preparation methods were explained in detail using the website of the relevant province, and the visuals of these products were also included in the study. As a result of the study, some recommendations were presented in order to increase the products made using phyllo bread and to increase the added value.

Makale detayları

Uses of phyllo (yufka) bread which is one of intangible cultural heritage elements in the local cuisine

Yazarlar: Meral ÜZÜLMEZ | Aysen ERCAN İŞTİN

Yayıncı: Meryem SAMIRKAŞ KOMŞU

Ana Başlıklar: Kamu mallarının idaresi

Dergi: Turizm Ekonomi ve İşletme Araştırmaları Dergisi 2022 Vol.4 Issue 1, pp.47-70

Belge Tipi: Makale

Yayın Tarihi: 6/2022

Belge Dili: İngilizce

Document ID (Org No.): 2000627035

Sıklık: İki Yıllık

pISSN: 2687-6302

Sayı

Yazarlar:

Meral ÜZÜLMEZ | Aysen ERCAN İŞTİN

Yayıncı:

Meryem SAMIRKAŞ KOMŞU

Ana Başlıklar:

Kamu mallarının idaresi

Dergi:

Turizm Ekonomi ve İşletme Araştırmaları Dergisi 2022 Vol.4 Issue 1, pp.47-70

Belge Tipi:

Makale

Yayın Tarihi:

6/2022

Belge Dili:

İngilizce

Document ID (Org No.):

2000627035

Sıklık:

İki Yıllık

pISSN:

2687-6302