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

Abstract

In 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.

Women in the Gastronomy Arena: Gender-Based Experiences Encountered

“…Qualitative research methodology was used to find in-depth and exploratory answers to the interview questions (Storey, 2007). The method used in the study was adapted from Arslan and Kendir (2020), Arslan et al (2023), andÖzçelik Bozkurt (2023). In this study, the potential difficulties that female employees of Kuşadası accommodation establishments may encounter in the work environment are examined, and how they make sense of these experiences is revealed.…”

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“…( Arslan et al, 2023) Food and gastronomy seen as elements that can contribute to an economically, socially and economically sustainable place, while increasing its attractiveness and competitiveness. (Rinaldi, 2017) Sustainable gastronomy takes into account how it can be incorporated in a manner that is beneficial for the planet and society.…”

The significance of women’s cooperatives in promoting the sustainability of local gastronomic products: The case of Bor women’s agricultural development cooperative

“…In other words, women's cooperatives are the cornerstones of regional development, enabling gender equality, enabling women to acquire economic benefits and various employment opportunities, as well as contributing to increasing household income [5,6] . Therefore, women tend to join women's cooperatives, which enable the transition from unregistered employment to a lucrative employment process where economic income can be achieved, promote equality of opportunity and gender equality, provide opportunities to gain managerial status in a participatory and free environment, and have positive effects on the level of regional development [4,[7][8][9][10] .…”

“…While a local gastronomic product creates awareness in terms of destination, it also helps to establish cultural ties between local people and visitors. Along with these effects, gastronomic products provide a competitive advantage between destinations [10,[16][17][18][19] . It is apparent that the role of women's cooperatives is considered crucial in the production and marketing of local gastronomic products.…”