Gastronominin Kültürel İlişkiler ve Turizm Üzerindeki Rolü: Konya ve Tebriz Mutfağının Karşılaştırılması

Öz

Bu çalışma, Türkiye ile İran arasındaki kültürel ilişkilerde gastronomi kültürünün rolünü Konya ve Tebriz mutfakları üzerinden karşılaştırmalı bir perspektifle incelemektedir. Yemek, sadece biyolojik bir ihtiyaç değil; aynı zamanda kültürel kimliğin inşasında, toplumsal bağların güçlendirilmesinde ve tarihsel mirasın aktarımında stratejik bir araçtır. Konya mutfağı, Selçuklu ve Mevlevî geleneğinin etkisiyle sade ve işlevsel yemekleriyle öne çıkarken; Tebriz mutfağı, Azerî ve Pers kültürlerinin etkileşimiyle şekillenen zengin içerik ve sunum çeşitliliği ile dikkat çekmektedir. Araştırma, nitel bir yöntemle ve doküman analizi temelli betimsel-analitik bir çerçevede gerçekleştirilmiş; tematik analiz aracılığıyla gastronominin tarihsel gelişimi, karakteristik yemekleri, pişirme teknikleri, sosyal-kültürel işlevleri ve gastronomi turizmine katkıları değerlendirilmiştir. Bulgular, her iki mutfağın da toplumsal aidiyetin korunmasında ve kültürel kimliğin aktarılmasında merkezi bir rol oynadığını, gastronomi turizmi bağ-lamında ise yerel ekonomiye doğrudan katkı sağladığını göstermektedir. Konya mutfağında etli ekmek, tandır kebabı ve düğün pilavı; Tebriz mutfağında ise Küfteh Tebrizi, Dizi ve Ashe Doogh gibi yemekler hem kültürel mirasın hem de turistik cazibenin temel unsurları olarak öne çıkmaktadır. Çalışma, Türkiye ile İran kültürel ilişkilerini yemek bağlamında sistematik bir şekilde ele alarak literatürdeki boşluğu doldurmakta; gastronomi turizmi, kültürel miras politikaları ve bölgesel kalkınma stratejilerine yönelik özgün katkılar sunmaktadır.

Anahtar Kelimeler

• Kültürel İlişkileri
• Gastronomi Turizmi
• Konya Mutfağı
• Tebriz Mutfağı
• Kültürel Miras

Destekleyen Kurum

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Proje Numarası

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Etik Beyan

Yazarlar, makalede ulusal ve uluslararası araştırma ve yayın etiğine uyulduğunu beyan ederler. Herhangi bir ihlal durumunda, Selçuk Üniversitesi Akşehir Meslek Yüksekokulu Sosyal Bilimler Dergisi hiçbir sorumluluk taşımaz ve tüm sorumluluk yalnızca makalenin yazarlarına aittir.

Teşekkür

Yazarlar, makalenin değerlendirilmesi sürecinde zaman ayıran ve değerli yorum ve önerilerini paylaşan editör ile hakemlere şimdiden teşekkürlerini sunarlar.

The Role of Gastronomy in Cultural Relations and Tourism: A Comparison of Konya and Tabriz Cuisine

Öz

This study examines the role of gastronomy in the cultural relations between Turkey and Iran through a comparative perspective of the cuisines of Konya and Tebriz. Food is not merely a biological necessity; it also serves as a strategic tool in shaping cultural identity, strengthening social bonds, and transmitting historical heritage. Konya cuisine stands out with its simple and functional dishes influenced by the Seljuk and Mevlevi traditions, while Tebriz cuisine is distinguished by its rich variety of ingredients and presentations, shaped by the interplay of Azeri and Persian cultures. The rese-arch was conducted using a qualitative approach based on document analysis within a descriptive-analytical framework. Through thematic analysis, the study evaluated the historical development of gastronomy, characteristic dishes, cooking techniques, sociocultural functions, and contributions to gastronomic tourism. The findings indicate that both cuisines play a central role in preserving social belonging and transmitting cultural identity, while also directly contributing to the local economy in the context of gastronomic tourism. Signature dishes such as Etli Ekmek, Tandır Kebab, and Düğün Pilavı in Konya, and Küfteh Tebrizi, Dizi, and Ash-e Doogh in Tebriz, emerge as key elements of both cultural heritage and touristic appeal. By systematically examining Turkish–Iranian cultural relations through food, this study fills a gap in the literature and offers original contributions to gastronomic tourism, cultural heritage policies, and regional development strategies.

Anahtar Kelimeler

• Cultural Relations
• Gastronomy Tourism
• Konya Cuisine
• Tebriz Cuisine
• Cultural Heritage

Proje Numarası

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Kaynakça

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