A Qualitative Research on Külür Herb Dish Belonging to The Trabzon Province Local Culinary Culture

Ali Şen; Beyza Koç

Makale detayları

A Qualitative Research on Külür Herb Dish Belonging to The Trabzon Province Local Culinary Culture

Yazarlar:

Ali Şen | Beyza Koç

Yayıncı:

Kyrgyz-Turkish Manas University

Ana Başlıklar:

Gıda ve Ağırlama Hizmetleri

Dergi:

MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 1, pp.285-294

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001309635

pISSN:

1694-7215

Anahtar kelimeler:

Özet:

 Trabzon is a city with a rich culinary culture, thanks to its location, climate, and historical background. Fish, corn, bread, beans, and local herbs are of great importance in Trabzon cuisine. The diversity of the vegetation due to the rainy climate is the main factor that contributed to the formation of this rich culinary culture. This diversity played a crucial role in the emergence of local products and dishes. The aim of this qualitative research study was to introduce and document the Külür dish made of Külür herb, which is specific to the Black Sea Region, for the preservation and continuity of regional cuisine. Face-to-face interviews were conducted with one male and ten female individuals over 60 years of age who were born and raised in Trabzon, and the findings obtained through semi-structured interview forms were recorded. According to the findings, Külür herb has a unique cleaning and preparation method. Külür dish has been consumed for many years in the region. In addition to its taste, it is also consumed by the local people for its stomach-soothing properties. The use of local ingredients in Külür dish is also among the information obtained. The recognition and use of Külür herb in different regions beyond Trabzon province are considered important for the development of Turkish culinary culture. It is recommended that Külür dish should be included in the menus of local restaurants and promotional activities should be carried out by relevant stakeholders. Future studies can be conducted on the nutritional values, health benefits, and different cooking methods of Külür herb.

 Trabzon is a city with a rich culinary culture, thanks to its location, climate, and historical background. Fish, corn, bread, beans, and local herbs are of great importance in Trabzon cuisine. The diversity of the vegetation due to the rainy climate is the main factor that contributed to the formation of this rich culinary culture. This diversity played a crucial role in the emergence of local products and dishes. The aim of this qualitative research study was to introduce and document the Külür dish made of Külür herb, which is specific to the Black Sea Region, for the preservation and continuity of regional cuisine. Face-to-face interviews were conducted with one male and ten female individuals over 60 years of age who were born and raised in Trabzon, and the findings obtained through semi-structured interview forms were recorded. According to the findings, Külür herb has a unique cleaning and preparation method. Külür dish has been consumed for many years in the region. In addition to its taste, it is also consumed by the local people for its stomach-soothing properties. The use of local ingredients in Külür dish is also among the information obtained. The recognition and use of Külür herb in different regions beyond Trabzon province are considered important for the development of Turkish culinary culture. It is recommended that Külür dish should be included in the menus of local restaurants and promotional activities should be carried out by relevant stakeholders. Future studies can be conducted on the nutritional values, health benefits, and different cooking methods of Külür herb.

 Trabzon is a city with a rich culinary culture, thanks to its location, climate, and historical background. Fish, corn, bread, beans, and local herbs are of great importance in Trabzon cuisine. The diversity of the vegetation due to the rainy climate is the main factor that contributed to the formation of this rich culinary culture. This diversity played a crucial role in the emergence of local products and dishes. The aim of this qualitative research study was to introduce and document the Külür dish made of Külür herb, which is specific to the Black Sea Region, for the preservation and continuity of regional cuisine. Face-to-face interviews were conducted with one male and ten female individuals over 60 years of age who were born and raised in Trabzon, and the findings obtained through semi-structured interview forms were recorded. According to the findings, Külür herb has a unique cleaning and preparation method. Külür dish has been consumed for many years in the region. In addition to its taste, it is also consumed by the local people for its stomach-soothing properties. The use of local ingredients in Külür dish is also among the information obtained. The recognition and use of Külür herb in different regions beyond Trabzon province are considered important for the development of Turkish culinary culture. It is recommended that Külür dish should be included in the menus of local restaurants and promotional activities should be carried out by relevant stakeholders. Future studies can be conducted on the nutritional values, health benefits, and different cooking methods of Külür herb.

 Trabzon, bulunduğu konum, iklim koşulları ve tarihi geçmişi ile zengin mutfak kültürüne sahip bir şehirdir. Trabzon mutfak kültüründe balık, mısır, ekmek, fasulye ve yöresel otlar büyük önem arz etmektedir. Zengin mutfak kültürünün oluşmasındaki temel etken yağışlı iklim koşullarına bağlı bitki örtüsündeki çeşitliliktir. Bu çeşitlilik yöreye özgü ürün ve yemeklerin ortaya çıkmasında büyük rol oynamıştır. Nitel araştırma yöntemi kullanılan bu çalışmada, yöresel yemeklerin korunması ve devamlılığının sağlanması için Karadeniz Bölgesine özgü Külür otu ile yapılan Külür yemeğinin tanıtılması ve literatüre kazandırılması amaçlanmıştır. Çalışmada, Trabzonda doğup büyümüş olan, 60 yaş üzerindeki 1 erkek ve 10 kadın ile yüz yüze görüşme sağlanmış, yarı yapılandırılmış görüşme formu kullanılarak elde edilen bulgular kayıt altına alınmıştır. Bulgular sonucunda elde edilen bilgiye göre; Külür otunun kendine has temizlenmesi ve hazırlanma usulü bulunmaktadır. Külür otu yemeği yörede uzun yıllardır tüketilen bir yemektir. Külür otu yemeği, lezzeti dışında yöre halkı tarafından sağlık açısından mide rahatlatıcı olduğu için de tüketilmektedir. Külür otu yemeğinde yöreye özgü yiyeceklerin kullanıldığı elde edilen bilgiler arasındadır. Külür otunun Trabzon ili ve haricinde farklı bölgelerde tanınması ve yemeklerde kullanılması, Türk mutfak kültürü gelişimi açısından önemli olduğu düşünülmektedir. Külür otu yemeğinin yöre restoranların menülerinde yer bulması ve ilgili paydaşlar tarafından tanıtım faaliyetlerinin yapılması önerilmektedir. Gelecekteki çalışmalarda külür otunun besin değerleri, insan sağlığına yararları ve farklı pişirme yöntemleri üzerine çalışmalar yapılabilir.

Makale detayları

A Qualitative Research on Külür Herb Dish Belonging to The Trabzon Province Local Culinary Culture

Yazarlar:

Ali Şen | Beyza Koç

Yayıncı:

Kyrgyz-Turkish Manas University

Ana Başlıklar:

Gıda ve Ağırlama Hizmetleri

Dergi:

MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 1, pp.285-294

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001309635

pISSN:

1694-7215

Trabzon Cuisine

Edible Herbs

Local Dishes

Culinary Culture

Külür Herb.Trabzon Mutfağı

Yenilebilir Otlar

Yöresel Yemekler

Mutfak Kültürü

Külür Otu.

Sayı

Makale detayları

Yazarlar: Ali Şen | Beyza Koç

Yayıncı: Kyrgyz-Turkish Manas University

Ana Başlıklar: Gıda ve Ağırlama Hizmetleri

Dergi: MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 1, pp.285-294

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001309635

pISSN: 1694-7215

Sayı

Yazarlar:

Ali Şen | Beyza Koç

Yayıncı:

Kyrgyz-Turkish Manas University

Ana Başlıklar:

Gıda ve Ağırlama Hizmetleri

Dergi:

MANAS Sosyal Araştırmalar Dergisi Vol.13 Issue 1, pp.285-294

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001309635

pISSN:

1694-7215