A Gastronomic Heritage Candidate for Geographical Indication Registration: Pazaryolu Enişte Dish (Dessert)

Erkan Denk; Ufuk Nuhoğlu; Gökalp Nuri Selçuk; Yeşim Dursun Denk

Makale detayları

A Gastronomic Heritage Candidate for Geographical Indication Registration: Pazaryolu Enişte Dish (Dessert)

Yazarlar:

Erkan Denk | Ufuk Nuhoğlu | Gökalp Nuri Selçuk | Yeşim Dursun Denk

Yayıncı:

Ataturk University

Ana Başlıklar:

Ticari Hizmetler (Diğer)

Dergi:

Current Perspectives in Social Sciences Vol.29 Issue 1, pp.87-99

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001343594

pISSN:

2822-3160

Anahtar kelimeler:

Özet:

 For the development of gastronomy tourism in a region, it is very important for the local people to protect the local products they produce and to pass these products on to future generations. The use of these special products as touristic products can have a positive impact on regional economic development, as well as increase flavor-oriented travel to the region and encourage the development of gastronomy tourism in the region. This study focuses on the Pazaryolu brother-in-law dish, which is specially produced and consumed fondly for brother-in-laws in the central district of Pazaryolu, which is waiting to be discovered in Erzurum cuisine. In this context, qualitative research method was used in the study. Research data was obtained through a structured interview form with exploratory research technique. Interviews were held with 15 people over the age of forty who have been living in the region for many years. As a result of the content analysis, it was determined that the Pazaryolu eniste dish has been made in the region for many years to honor the brother-in-laws and has recently been served to guests on special occasions and has even just begun to take its place on holiday tables. However, it has been determined that this special dish should be protected by obtaining a geographical indication registration in order to ensure its sustainability and to transfer its production to future generations. The findings obtained can form the basis for a geographical indication registration application by the Turkish Patent and Trademark Office, and the production stages, recipe, and cultural connection with the region are clearly revealed. While the residents of Pazaryolu district can be proud of the geographical indication registration, it should also be taken into consideration by the relevant authorities that they will be encouraged to develop gastronomy tourism in their region.

 For the development of gastronomy tourism in a region, it is very important for the local people to protect the local products they produce and to pass these products on to future generations. The use of these special products as touristic products can have a positive impact on regional economic development, as well as increase flavor-oriented travel to the region and encourage the development of gastronomy tourism in the region. This study focuses on the Pazaryolu brother-in-law dish, which is specially produced and consumed fondly for brother-in-laws in the central district of Pazaryolu, which is waiting to be discovered in Erzurum cuisine. In this context, qualitative research method was used in the study. Research data was obtained through a structured interview form with exploratory research technique. Interviews were held with 15 people over the age of forty who have been living in the region for many years. As a result of the content analysis, it was determined that the Pazaryolu eniste dish has been made in the region for many years to honor the brother-in-laws and has recently been served to guests on special occasions and has even just begun to take its place on holiday tables. However, it has been determined that this special dish should be protected by obtaining a geographical indication registration in order to ensure its sustainability and to transfer its production to future generations. The findings obtained can form the basis for a geographical indication registration application by the Turkish Patent and Trademark Office, and the production stages, recipe, and cultural connection with the region are clearly revealed. While the residents of Pazaryolu district can be proud of the geographical indication registration, it should also be taken into consideration by the relevant authorities that they will be encouraged to develop gastronomy tourism in their region.

 For the development of gastronomy tourism in a region, it is very important for the local people to protect the local products they produce and to pass these products on to future generations. The use of these special products as touristic products can have a positive impact on regional economic development, as well as increase flavor-oriented travel to the region and encourage the development of gastronomy tourism in the region. This study focuses on the Pazaryolu brother-in-law dish, which is specially produced and consumed fondly for brother-in-laws in the central district of Pazaryolu, which is waiting to be discovered in Erzurum cuisine. In this context, qualitative research method was used in the study. Research data was obtained through a structured interview form with exploratory research technique. Interviews were held with 15 people over the age of forty who have been living in the region for many years. As a result of the content analysis, it was determined that the Pazaryolu eniste dish has been made in the region for many years to honor the brother-in-laws and has recently been served to guests on special occasions and has even just begun to take its place on holiday tables. However, it has been determined that this special dish should be protected by obtaining a geographical indication registration in order to ensure its sustainability and to transfer its production to future generations. The findings obtained can form the basis for a geographical indication registration application by the Turkish Patent and Trademark Office, and the production stages, recipe, and cultural connection with the region are clearly revealed. While the residents of Pazaryolu district can be proud of the geographical indication registration, it should also be taken into consideration by the relevant authorities that they will be encouraged to develop gastronomy tourism in their region.

 Bir yörede gastronomi turizminin gelişimi için yöre halkının ürettiği yerel ürünlere sahip çıkması ve bu ürünleri gelecek kuşaklara aktarması oldukça önemlidir. Bu özel ürünlerin turistik ürün olarak kullanılması hem bölgesel ekonomik kalkınmaya olumlu etki edebileceği gibi lezzet odaklı yapılan seyahatleri yöreye yönelik artırabilir ve gastronomi turizminin yörede gelişimini teşvik edebilir. Bu çalışma, Erzurum mutfağında keşfedilmeyi bekleyen Pazaryolu merkez ilçesinde enişteler için özel olarak üretilen ve severek tüketilen Pazaryolu enişte yemeğine odaklanmıştır. Bu kapsamda çalışmada nitel araştırma yöntemi kullanılmıştır. Araştırma verileri keşifsel araştırma tekniği ile birlikte yapılandırılmış görüşme formu ile elde edilmiştir. Yörede uzun yıllardır ikamet eden ve kırk yaş üstündeki 15 kişi ile görüşmeler gerçekleştirilmiştir. İçerik analizi sonucunda, Pazaryolu enişte yemeğinin yörede eniştelere özgü ve onları onurlandırmak adına uzun yıllardır yapıldığı, son zamanlarda ise özel günlerdeki misafirlere ikram edildiği hatta bayram sofralarında da yeni yeni yerini almaya başladığı belirlenmiştir. Ancak bu özel yemeğin sürdürülebilirliğinin sağlanması ve gelecek kuşaklara üretiminin aktarılması için coğrafi işaret tescili alınarak korunması gerektiği belirlenmiştir. Elde edilen bulgular, Türk Patent ve Marka Kurumu coğrafi işaret tescil başvurusuna temel oluşturabilecek niteliktedir ve üretim aşamaları, reçetesi, yöre ile kültürel bağı açıkça ortaya konulmuştur. Coğrafi işaret tescili ile Pazaryolu ilçesi sakinleri gurur duyabilecekleri gibi yörelerinde gastronomi turizmini geliştirmeye yönelik teşvik edilmiş de olacakları ilgili otoritelerce göz önünde bulundurulmalıdır.

Makale detayları

A Gastronomic Heritage Candidate for Geographical Indication Registration: Pazaryolu Enişte Dish (Dessert)

Yazarlar:

Erkan Denk | Ufuk Nuhoğlu | Gökalp Nuri Selçuk | Yeşim Dursun Denk

Yayıncı:

Ataturk University

Ana Başlıklar:

Ticari Hizmetler (Diğer)

Dergi:

Current Perspectives in Social Sciences Vol.29 Issue 1, pp.87-99

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001343594

pISSN:

2822-3160

sustainability tourism

Pazaryolu eniste dish

Geographical indication registrationPazaryolu enişte yemeği

Sürdürülebilir turizm

Coğrafi işaret tescili

Sayı

Makale detayları

A Gastronomic Heritage Candidate for Geographical Indication Registration: Pazaryolu Enişte Dish (Dessert)

Yazarlar: Erkan Denk | Ufuk Nuhoğlu | Gökalp Nuri Selçuk | Yeşim Dursun Denk

Yayıncı: Ataturk University

Ana Başlıklar: Ticari Hizmetler (Diğer)

Dergi: Current Perspectives in Social Sciences Vol.29 Issue 1, pp.87-99

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001343594

pISSN: 2822-3160

sustainability tourism

Pazaryolu eniste dish

Geographical indication registrationPazaryolu enişte yemeği

Sürdürülebilir turizm

Coğrafi işaret tescili

Sayı

Yazarlar:

Erkan Denk | Ufuk Nuhoğlu | Gökalp Nuri Selçuk | Yeşim Dursun Denk

Yayıncı:

Ataturk University

Ana Başlıklar:

Ticari Hizmetler (Diğer)

Dergi:

Current Perspectives in Social Sciences Vol.29 Issue 1, pp.87-99

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001343594

pISSN:

2822-3160