Evaluatıon of Products Eligible for Geographical Indication Registration Within the Scope of Sustainable Tourism: The Case of Naryn Province
Öz
Traditional foods play a critical role in maintaining cultural identity, social cohesion, and intergenerational knowledge transmission. In Central Asia, however, empirical research on rural culinary practices—particularly among older adults—is limited. This study aimed to investigate the knowledge, preferences, consumption patterns, and perceived risk of cultural loss of traditional foods among adults aged 60 and over in the Naryn Region of Kyrgyzstan, and to evaluate the sustainability of local culinary heritage. A cross-sectional survey was conducted with residents from five districts of the Naryn Region. Data were collected on demographic characteristics, preferred dishes, consumption frequency, and awareness of endangered traditional foods. Descriptive statistics and frequency analyses were performed to identify patterns of culinary knowledge and practice. Among 43 participants, 74.4% were female and 41.9% held university degrees. Meat-and dough-based dishes dominated food preferences, with Beshbarmak being the most popular (83.7%), followed by Kuurdak (23.2%) and Manty (18.6%). Fermented beverages, including Bozo (79%) and Kymus (65.1%), were widely recognized and predominantly produced at home. Several region-specific dishes, such as Olobo (23.2%) and Kuurma Tea (16.2%), were identified as being at risk of cultural erosion. The study also revealed strong associations between ceremonial occasions and iconic foods, particularly Beshbarmak, highlighting its socio-cultural significance. While emblematic dishes and beverages remain integral to local identity and social rituals, several lesser-known foods face declining recognition, indicating a weakening of intergenerational transmission. These findings underscore the need for targeted preservation strategies, including documentation, community-based culinary education, and integration into cultural tourism initiatives.
Anahtar Kelimeler
Gastronomy, Traditional foods, Culinary heritage, Intergenerational transmission, Naryn Region
Etik Beyan
Kaynakça
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