| Yazarlar (1) |
Doç. Dr. Yener OĞAN
Kırşehir Ahi Evran Üniversitesi, Türkiye |
| Özet |
| This study aims to determine the elements of the Laz cuisine culture, which has an ethnic structure in the Artvin region in all aspects. Thus, the current study was designed by qualitative research methods. The Laz people, who have an ethnic cuisine structure have lived around Artvin in the eastern Black Sea region of Turkey for many years. Therefore, the study group consists of Laz people who have lived in the Artvin region for three generations. The study was conducted with thirteen individuals of Laz ethnic identity in the region. The research data were obtained through semi-structured interviews and subjected to content analysis. The results show a wide range of Laz dishes and beverages such as kale and anchovy-based dishes, tea, grape juice, and various traditional desserts. The current study identifies specific utensils and cooking methods used in Laz cuisine and uncovers the significant cultural practices and rituals associated with food preparation and consumption in the Laz community. Also, the study highlights the importance of preserving these culinary traditions amidst the challenges of urbanisation and migration. The study concludes that Laz cuisine culture is an important part of the region's heritage and has the potential to enhance gastronomic and cultural tourism. By promoting and preserving these traditional practices, there is an opportunity to contribute to the local economy and preserve the cultural identity of the Laz people. |
| Anahtar Kelimeler |
| Artvin | Cuisine culture | Gastronomy | Laz people | Turkey |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | International Journal of Gastronomy and Food Science |
| Dergi ISSN | 1878-4518 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2025 |
| Cilt No | 39 |
| Sayı | 101132 |
| Doi Numarası | 10.1016/j.ijgfs.2025.101132 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S1878450X25000332?dgcid=author |
| Atıf Sayıları |
