Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy

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dc.contributor.authorArslan, Emin
dc.contributor.authorKendir, Hakan
dc.contributor.authorAkmese, Halil
dc.contributor.authorBozkurt, Handan Ozcelik
dc.contributor.authorAkyollu, Kamil
dc.contributor.authorHicyakmazer, Cem Taner
dc.date.accessioned2024-02-23T14:35:21Z
dc.date.available2024-02-23T14:35:21Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractIn this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.en_US
dc.identifier.doi10.3390/su151712889
dc.identifier.issn2071-1050
dc.identifier.issue17en_US
dc.identifier.scopus2-s2.0-85170376167en_US
dc.identifier.urihttps://doi.org/10.3390/su151712889
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15976
dc.identifier.volume15en_US
dc.identifier.wosWOS:001062429900001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofSustainabilityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSustainabilityen_US
dc.subjectTurkish Cuisine Cultureen_US
dc.subjectLocal Foodsen_US
dc.subjectTokat Provinceen_US
dc.titleInvestigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomyen_US
dc.typeArticleen_US

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