Bu çalışma ile Mersin iline ait 6 adet yemeğin tarifleri standardize edilerek reçeteleri ortaya çıkarılmaktadır. Reçeteleri belirlenen yöresel ürünler Mersin Üniversitesi, Turizm Fakültesi Gastronomi ve Mutfak Sanatları bölümünde üretilmiş ve Mersin yemek yeme kültürüne aşina ve deneyimi olan 9 adet yarı-eğitilmiş panelist tarafından duyusal analiz kapsamında tadımları yapılmıştır. Tadımlar sonucunda 6 adet yöresel üründen 3 tanesinin beğeni düzeyi yüksek olarak ölçülmüştür. 3 tane ürün ise diğer 3 yemeğe göre anlamlı seviyede düşük olarak ölçülmüştür. Elde edilen bu sonuçlara göre Eya dolması, Yüksük çorbası ve Ispanaklı içli köfte kabul edilebilir olarak ölçülmektedir.

The pandemic commenced in the Chinese city of Wuhan and was designated by the World Health Organization and the Turkish Ministry of Health as a novel form of coronavirus (Covid 19). The epidemic has affected the whole world so far and is still doing so. In this sense, the tourist industry is one of the worst hit by the epidemic. The most compelling considerations for this are undoubtedly the travel limitations enacted as part of quarantine procedures to manage and prevent the pandemic, as well as people's deferral of holiday plans for fear of contracting the coronavirus. The study aims to put forward if there are any differences in the of uncertainty, anxiety, and stress levels experienced by X and Y generation employees as a result of coronavirus as well as their holiday purchase intentions. In order to achieve this goal, 388 people over the age of 20 with a source of income were contacted, and data have been collected using questionnaire forms prepared on google forms. Within the scope of the study, T-Test and One-Way Anova analyses were utilized to evaluate the differences between the X and Y generation employees' fear of contracting coronavirus and their holiday purchase intention. As a result of the analyses, it was revealed that there is a significant difference between the X and Y generation employees at the 0.05 significance level. Simply put, it has been discovered that generation-Y employees are less bothered by thinking about coronavirus than generation-X employees, and generation-Y employees are more inclined than generation-X employees to purchase holidays if they could access to the possibilities in the future. Furthermore, it was asserted that the majority of the participants intend to purchase a holiday if they can afford it, despite the fact that the participants' degrees of uncertainty, anxiety, and stress as a result of coronavirus differ depending on their educational status.

No abstract

Kerebiç dessert is one of the local products identified with Mersin and registered as a geographical indication. In this research, the characteristics of the Kerebiç dessert were investigated within the scope of sustainable gastronomy. This study was carried out in the central districts of Mersin in 13 businesses that produce Kerebiç dessert including 10 Kerebiç chefs, 2 business owners and 1 sales representative. It was applied by the semi-structured interview technique and face-to-face interview technique. The study identified that none of the participants knew that the Kerebiç dessert is a regional product of Mersin with geographical indication. The interview highlighted that the registered recipe does not show any similarity with their own recipes. Besides, there were great differences in cooking techniques and cooking times. Under the light of this information, Kerebiç dessert was produced separately in distinct manufacturing environments on 17.09.2021 with the recipe registered by the Turkish patent institute in 2019 and with the recipe obtained as a result of face-to-face interviews with the semi-structured interview technique on 15.10.2021. The comparison of the product has been made and information about its features has been given.