An ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye)

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dc.contributor.authorKabacik, Mehmet
dc.contributor.authorKement, Üzeyir
dc.contributor.authorAksu, Samet Can
dc.contributor.authorOğan, Yener
dc.contributor.authorYüksel, Faruk
dc.date.accessioned2024-12-02T08:28:57Z
dc.date.available2024-12-02T08:28:57Z
dc.date.issued2024
dc.departmentAÇÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractMigration caused by various factors such as war, natural disasters, and famine, significantly influences cultural elements. The tangible and intangible elements acquired from past generations and passed down to subsequent generations can be called cultural heritage. Cuisine is a significant component of the cultural heritage, as earlier migrations have closely influenced culinary culture. Following the wars towards the end of the Ottoman Empire, Georgians who migrated from the Caucasus brought their culinary culture to Türkiye. Ordu was one of the cities where Georgians settled the most during this period. The main objective of this study is to identify and examine traces of Georgian culture in the Ordu cuisine. The research utilized an ethnographic design and a purposive sampling technique. Data were obtained through interviews with eight individuals familiar with Georgian culinary culture and whose families had been in the region for five generations. The obtained data were subjected to content analysis. These findings indicate that prominent elements of Georgian culture in the cuisine of Ordu include the widespread use of spices and sauces, the significant use of walnuts in dishes, limited consumption of oil, frequent preference for medicinal and aromatic plants, changing traditional methods, the preparation of unique dishes on specific occasions, and the resemblance of culturally used materials. Georgian cuisine includes both vary vegetables such as kale, eggplant, corn, leeks, grapes, beans and vary meals such as pepeçura, khachapuri (haçapuri), hinkali, and papa. Common cooking methods include roasting, baking, boiling, and frying. It was also determined that characteristic kitchen utensils such as bileki stone (stone-made bread pan), gobi (wooden dough boat), sanakveli (small wooden bowl for crushing garlic etc.), and laperay (cabbage mashing board) were used in Georgian cuisine. The significant presence of Georgian culture in the cuisine of Ordu is a crucial gastronomic heritage feature that holds considerable value for the region.
dc.identifier.doi10.1016/j.ijgfs.2024.101001
dc.identifier.issn1878450X
dc.identifier.scopusqualityQ1
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijgfs.2024.101001
dc.identifier.urihttps://hdl.handle.net/11494/5075
dc.identifier.volume37en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherAZTI-Tecnaliaen_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectCulinary Cultureen_US
dc.subjectGastronomyen_US
dc.subjectGeorgian Cultureen_US
dc.subjectOrduen_US
dc.subjectTürkiyeen_US
dc.titleAn ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye)en_US
dc.typeArticle

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