Osmanlı Mutfak Kültüründe Balık Tüketimi ve Dolma Zeytin Turşusunun Kırsal Turizm Gastronomisine Kazandırılması Üzerine Bir Çalışma

Özet

Gastronomy is not justaboutjourney of foodduringprocess, beginningfromfieldendingtoplateorfoodandbeveragescope. Gastronomy is A to Z of alltheprocesses of foodandbeveragescomingfromfieldtothetableandafterwards, theculturalandphysicalmeaning of foodandbeverages on thetable. Itcompounds a lot of aspectslike, discipline, culture, art andscience. Tourism is veryimportantforgastronomy. Inthisstudy, regardinghighconsumption of seafood in seasidesettlements, as part of ruraltourism, fishconsumption in Ottomanculturewasmentioned. Consideringtouristicseasidesitesculinaryculture, fishconsumptionhas a majorimportance. Bythisaspect, thebooknamed ‘’Ev Kadını’’ writtenby Ayşe Fahriye Hanım, published in 1882 wasanalyzedandtherecipe of ‘’Dolma Zeytin’’ is examinedandprescribedandstandardized. Afterdefiningexactrecipe of ‘’Dolma Zeytin’’ aimingidentification of bringingthisrecipe in ruraltourismgastronomy, sensoryanalysiswasdonebyusingflavor profile analysistechnique. Accordingtoanalysisbeingdonebyeducatedpanelists, ‘’Dolma Zeytin’’ recipepassed. Thisstudywasdoneforevaluate a forgottenpicklerecipe in terms of gastronomy, anddeterminingability of be consumed in seasidesettlements. Thisstudy has a characteristics of being a preevaluationstudyof bringing ‘’Dolma Zeytin’’ recipe in ruraltourismgastronomy.