İlker AVCIOĞLU

Animal foods have an important place in Turkish cuisine, which is among the richest culinary cultures in the world. Although animal food comes to mind first when it comes to Turkish cuisine, historical sources suggest that vegetable, fruit, and herb dishes have an important place in Turkish cuisine. However, scientific studies of this aspect of Turkish cuisine are quite limited. This study sought to promote the vegan aspect of Giresun's culinary culture, which represents a part of Anatolian cuisine and is commonly referred to by local people as "weed food." The research was conducted using a semi-structured interviewing method from qualitative research data collection techniques with a total of 37 native persons in 13 districts, 2 towns, and 15 villages in Giresun province between 02.10.2017 and 02.06.2018. Conversations with the native persons were recorded and converted into text. As a result of interviews with natives, the vegetarian Giresun cuisine sample menu was prepared. In the sample menu; A total of 118 vegetarian meals were identified in 9 categories, including 27 soups, 25 meals, 15 cold vegetable dishes, 15 roasts, 11 frying meals, 9 omelets (mihlama), 5 salty foods, 7 vegetable patties, and 4 greasy foods. The data obtained in the study will be a reference for further scientific studies on vegetable, fruit, and herb dishes in Turkish cuisine. We also believe that if the necessary investments and promotions on the vegan aspect of Giresun's culinary culture are done, it will contribute to the alternative tourism potential of the region and therefore our country.

Keywords: Culture, Regional Cuisine, Giresun, Vegetarian Cuisine, Alternative Tourism.