EVALUATION OF THE TASTES WHICH HAVE FACE TO BE FORGOTTEN IN SINOP'S LOCAL CUISINE

Nadide Afra GENÇ

Yılmaz SEÇİM

Turkish cuisine has an important place in gastronomic tourism with its cultural values and diversity. Black Sea Cuisine, which has an important place in Turkish cuisine, is among the cuisines that have come from past to present without much change. Many products made by the people living in the Black Sea from the past, which are still in production and consumption, continue to be preferred at the tables. Sinop cuisine is also an important cuisine representing the Black Sea region. It is known that meat dishes are mainly consumed in Sinop cuisine, fishing activities are developed due to its beachiness, fungi are collected fresh from the forest and dishes made with grains are consumed. It is known that meat dishes are mainly consumed in Sinop cuisine, fishing activities are developed due to its beachiness, fungi are collected fresh from the forest and dishes made with grains are consumed. In Sinop cuisine, winter vegetables as well as fruits such as quince and chestnut are also used in dishes. September August 2019 was conducted between the study. During the research, interview technique was used to get to the bottom of the subject. Interviews were conducted with 30 volunteer people with knowledge of Sinop cuisine. It has been noted that the persons to be interviewed are from Sinop and reside in Sinop. As a result, Sinop cuisine and consumption in the past frequently made meals (Sinop ravioli, ıslama, meat chickpea, chicken with chickpea, keşkek, salted fish, fish stew, stuffed duck, sirkeli patlıcan, soğan aşı, katlama, boyabat pide, unlu basma, etc.) has been identified. As a result of the study, the recipes of the identified flavors were removed and recorded. It is thought that the region can raise awareness in gastronomic tourism by drawing attention to the local dishes that are about to be forgotten.

Keywords:  Sinop, Local cuisine, Gastronomy tourism,  Turkish cuisine, Food culture