SÖĞÜT’ÜN GASTRONOMİK KİMLİĞİNİN İNCELENMESİ

Yıl 2023, Cilt: 7 Sayı: 2, 346 - 364, 31.10.2023

Duran Cankül , Ahmet Ünver

https://doi.org/10.32958/gastoria.1265112

Öz

Araştırmada Söğüt ve çevresindeki gastronomi kültürünün incelenmesi, sorunlarının tespiti ve bu doğrultuda gastronomik kimliğin ortaya konulması amaçlanmaktadır. Bu amaç doğrultusunda araştırmada nitel araştırma yöntemlerinden fenomenolojik araştırma türü kullanılmıştır. Araştırmanın katılımcılarını Söğüt ve çevresindeki köylerden mutfak kültürüne aşina olduğu saptanan yirmi kişi oluşturmaktadır. Katılımcıların belirlenmesinde olasılıklı olmayan örneklem yöntemlerinden benzeşik örneklem yöntemi kullanılmıştır. Veriler yarı yapılandırılmış görüşme formu aracılığı ile yüz yüze ve çevrim içi platformda elde edilmiştir. Elde edilen veriler içerik analizi ve betimsel yöntem ile analiz edilmiştir. Araştırma sonucunda yörenin gastronomik kimliğini etkileyen sorunlar çevresel etkenler, değişim/dönüşüm, yokluk/kıtlık, yöresellik, geleneksel gıda, dini inanışta gıda, zamanla değişim, sosyal yaşam, ekonomi etkisi ve yabancı mutfak tehdidi olmak üzere on tema altında toplanmıştır. Ayrıca araştırma sonuçları yörenin mutfak kültürünün büyük değişim ve dönüşüm göstermekte olduğunu ortaya koymaktadır.

Anahtar Kelimeler

Gastronomik Kimlik, Yöresel Gastronomi, Mutfak Kültürü.

Exemination of The Gastronomic Identity of Söğüt

Öz

In the research, it is aimed to examine the gastronomic culture in Söğüt and its surroundings, to identify its problems and to reveal the gastronomic identity in this direction. For this purpose, phenomenological research type, one of the qualitative research methods, was used in the research. The participants of the research consist of twenty people from Söğüt and the surrounding villages who were found to be familiar with the culinary culture. The homogeneous sampling method, one of the nonprobability sampling methods, was used to determine the participants. The data were obtained face-to-face and online via a semi-structured interview form. The obtained data were analyzed by content analysis and descriptive method. As a result of the research, the problems affecting the gastronomic identity of the region are grouped under ten themes: environmental factors, change/transformation, lack/famine, locality, traditional food, food in religious belief, change over time, social life, economy effect and foreign cuisine threat. In addition, the results of the research reveal that the culinary culture of the region is undergoing great change and transformation.

Anahtar Kelimeler

Gastronomic identity, local gastronomy, culinary culture.

Kaynakça

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