A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal
| dc.authorid | 0000-0002-1523-8498 | en_US |
| dc.authorid | 0000-0003-0262-0353 | en_US |
| dc.authorid | 0000-0002-8979-4390 | en_US |
| dc.contributor.author | Oğan, Yener | |
| dc.contributor.author | Keskin, Mehmet Ali | |
| dc.contributor.author | Bulut, Zehra | |
| dc.date.accessioned | 2024-12-23T07:05:51Z | |
| dc.date.available | 2024-12-23T07:05:51Z | |
| dc.date.issued | 2024 | |
| dc.department | AÇÜ, Artvin Meslek Yüksekokulu, Kültürel Miras ve Turizm Bölümü | en_US |
| dc.department | AÇÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü | en_US |
| dc.description.abstract | In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end of the interviews, the data obtained from the participants were interpreted by conducting content analysis. This type of called “hinkal” in Turkish cuisine and “khinkali” in Georgian cuisine. The common features of product consist of “being a traditional product, learning the preparation at an early age, preparing the dough in similar ways, being widely consumed in cold winter months, having 5-6 pieces per portion on average, taking care to prepare it during holidays, serving it to guests, preparing it with family members, and laborious and time-consuming nature of preparation”. The most obvious differences between khinkali and hinkal are that they are folded in a half-moon shape in Turkish cuisine, roasted beef is used as a filling and consumed with pickles, whereas in Georgian cuisine they are folded as a bundle, ground beef is used as the stuffing, and it is consumed with either alcoholic or non-alcoholic beverages by sprinkling black pepper on it. In the study, it was concluded that both product types should be considered as gastronomic products. Besides, it was thought that determining common and different aspects by conducting similar studies on Turkish and Georgian cuisines, which have interacted with each other throughout history, would contribute to the relevant literature. | |
| dc.identifier.doi | 10.31822/jomat.2024-9-2-179 | |
| dc.identifier.endpage | 189 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 179 | en_US |
| dc.identifier.uri | http://dx.doi.org/10.31822/jomat.2024-9-2-179 | |
| dc.identifier.uri | https://hdl.handle.net/11494/5227 | |
| dc.identifier.volume | 9 | en_US |
| dc.indekslendigikaynak | TR-Dizin | |
| dc.language.iso | en | en_US |
| dc.publisher | Yusuf KARAKUŞ | en_US |
| dc.relation.ispartof | Journal of Multidisciplinary Academic Tourism | |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Caucasus Region Culinary | en_US |
| dc.subject | Khinkali | en_US |
| dc.subject | Hinkal | en_US |
| dc.subject | Gastronomy | en_US |
| dc.title | A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal | en_US |
| dc.type | Article |
