THE IMPORTANCE OF GASTRONOMIC CULTURAL HERITAGE FOR SUSTAINABLE TOURISM; EXAMPLE OF THE EFLANI TURKEY BANDIRMA FOOD

Abstract

Local foods from the cultural heritage provide a positive contribution in terms of sustainability both the people of the region and to the environment. In this context, the aim of the research is to introduce local Bandırma food, which is the source of the cultural heritage that the region has, and to evaluate the contribution made to the region by using sustainable gastronomic tourism. The study is important to introduce Eflani Bandirma's food and to put forth its influence on the cultural heritage of the region. The feature that distinguishes "Eflani Bandırma Yemeği" from other dishes is that it was registered with geographical indication on 22.12.2017. The study is a survey with a screening model of qualitative research methods. Semi-structured interview technique was used in the research and data were gathered face to face with the participants. While the study's universe consisted of over 50 years old women and 1 male participant who live and reside in the Eflani province, the sample consisted of 11 women and 1 male who made Bandırma meals in the region. Each answer directed to the interview form was categorized and the findings of the study were made by descriptive analysis. Participants learned how to cook Bandırma and other turkey dishes from their mothers and grandparents. It has been determined that girls and their brides are absolutely taught in order to pass on Bandırma meal to future generations. It has been determined that this food is cooked especially for visitors to the country to ensure continuity of cultural heritage. After all, it has been determined that the Bandırma meal is a ceremonial dinner cooked on bairam days, send off to military ritual and festivals.