A Gastronomic Product Analysis with All Aspects: The Case of Mersin Tantuni

Abstract

The aim of this study is to explore the historical roots, preparation phases and consumption behaviors of tantuni dish, being a local dish for Mersin city. A good Mersin cuisine offer: Tantuni is mostly served as a wrap with beef, onions, tomatoes and various spices. A basic Descriptive Phenomenology according to GILOZI (2015) was adopted doing semi-structured in-depth interviews as data collection method. The study group consisted of tantuni masters in Mersin. The research findings, touting Mersin as a birthplace for Tantuni and dating the food industry to be around 60–70 years old historically. Tantuni is praised for being a convenient, inexpensive food that can be eaten at all meals and every season. The type of the meat you got and how it was prepared are really significant in tantuni; these two aspects affect both thereal, taste and quality level of your dish. The promotion also uses the phrasing “tantuni is within Mersin cuisine-cultural heritage”. Through this work, the reflector of tantuni in Mersin's culinary heritage and place in local culture mainly addressed. In addition, The preparation steps and consumption are also indicators of the cultural richness and diversity of Mersin cuisine which making tantuni leaves valuable trails for documentation to be used in the protection and improvement of this tradition. Further studies can extend investigating the gastronomic heritage of Mersin in a more holistic approach by seeking locality changes of tantuni (different geographical regions) and level of impact on gastronomic tourism.

Keywords

• Tantuni
• Mersin tantuni
• Local food
• Gastronomy

Tüm Yönleri ile Gastronomik Ürün İncelemesi: Mersin Tantuni Örneği

Abstract

Bu çalışma, Mersin iline özgü tantuni yemeğinin tarihsel kökenlerini, yapım süreçlerini ve tüketim alışkanlıklarını incelemeyi amaçlamaktadır. Tantuni, Mersin mutfağının öne çıkan yemeklerinden biri olup, genellikle dana eti, soğan, domates ve baharatlarla hazırlanmaktadır. Çalışma betimsel fenomenolojik bir yaklaşımla gerçekleştirilmiş ve veri toplama aracı olarak yarı yapılandırılmış derinlemesine görüşmeler kullanılmıştır. Katılımcılar, Mersin'de tantuni ustası olarak çalışan bireylerden seçilmiştir. Araştırmanın bulguları, tantuninin kökeninin Mersin'e dayandığını ve tarihsel olarak yaklaşık 60-70 yıl öncesine kadar uzandığını göstermektedir. Tantuni, her öğünde ve mevsimde tüketilebilen pratik ve uygun fiyatlı bir yemek olarak tanımlanmıştır. Yapımında kullanılan etin kalitesi ve pişirme teknikleri, tantuninin lezzetini ve kalitesini belirleyen temel unsurlar olarak öne çıkmaktadır. Tantuninin, Mersin mutfağının ve kültürel kimliğinin ayrılmaz bir parçası olduğu vurgulanmaktadır. Bu araştırma, tantuni yemeğinin Mersin'in gastronomik mirasındaki önemini ve yerel kültür içindeki rolünü ortaya koymaktadır. Tantuninin yapım süreçleri ve tüketim alışkanlıkları, Mersin mutfağının zenginliğini ve çeşitliliğini yansıtmakta olup, bu geleneksel yemeğin korunması ve tanıtılması açısından önemli veriler sunmaktadır. Gelecekte yapılacak araştırmalar, tantuninin farklı coğrafi bölgelerdeki varyasyonlarını ve bu yemeğin gastronomi turizmi üzerindeki etkilerini inceleyerek, Mersin'in gastronomik mirasını daha geniş bir perspektifle değerlendirebilir.

Keywords

• Tantuni
• Mersin tantunisi
• Yerel yemek
• Gastronomi

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