Yiyecek İçecek İşletmelerinin Menü Planlamasında Kütahya nın Yöresel Yemeklerinin Yeri Üzerine Bir Araştırma (A Research on the Place of Kütahya s Local Foods in the Menu Planning of Food and Beverage Businesses)

Ceylan, Uğur; Güven, Ömer Zafer

doi:10.21325/jotags.2018.266

Cited by 6 publications

(1 citation statement)

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“…The goose tiridi, known as goose hanging, has an important place in Samsun and received a geographical indication in 2011 as "Samsun Kaz Tiridi" (Canbolat and Çakıroğlu, 2015). It has been stated that goose meat is used in Kütahya style roast beef, priest stew, casserole, dry meatballs, and "kaz tiridi" in the Aegean Region, and goose meat is used in local dishes called "paçik" and veiled in Afyonkarahisar (Ceylan and Öz, 2018;Anonymous, 2019a;Anonymous, 2019b;Kızıldemir, 2019;Akın and Çelen, 2020). Boz (2017) stated that goose meat is used extensively in the preparation of "ara-aşı (arabaşı)" in the Yozgat region, and it is preferred in making "bulgur pilaf, gılnış," roast and goose meatballs.…”

Section: Introductionmentioning

confidence: 99%

General Situation, Problems and Suggested Solutions for Goose Breeding in Kütahya Province

AKIN

2023

Black Sea Journal of Agriculture

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This study was carried out in order to reveal the current situation of goose breeding in extensive and semi-intensive conditions in Kütahya province and to determine the important problems encountered in breeding. The material of the study consisted of the survey data obtained from 125 goose producers in the villages of Merkez, Altıntaş, Aslanapa, Çavdarhisar, and Tavşanlı districts of Kütahya province and where goose breeding is intense. According to the research findings, it has been determined that the average period of geese breeding of farmers in the province of Kütahya is 1-10 years. It has been determined that the number of breeding male geese per farm is 1-5, and the number of breeding female geese is 3-20 (E/D:1/3-5/20). It was determined that 56.8% of the goose shelters were made of briquette or brick material. 88.8% of the breeders stated that gooselings were released to the pasture when they were 1-2 weeks old. Although the rate of not taking any precautions against diseases was 84.0%, the rate of those who stated that they did not experience any loss was 75.2%. As a result, it has been determined that the structure and problems of goose breeding in Kütahya are similar to the country in general and the production is mostly done to meet the meat needs of the family. It can be said that the main problems of the producers are feed costs, inadequacies in care and feeding, breedings with low-yielding domestic breeds, difficulties in the supply of breeding animals, and problems in marketing.

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Section: Introductionmentioning

confidence: 99%

General Situation, Problems and Suggested Solutions for Goose Breeding in Kütahya Province

AKIN

2023

Black Sea Journal of Agriculture

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Si̇nop Yöresel Mutfağinin Unutulmaya Yüz Tutmuş Tatlarinin Değerlendi̇ri̇lmesi̇

Seçim

Genç

2019

Karadeniz Uluslararası Bilimsel Dergi

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Turkish cuisine has an important place in gastronomic tourism with its cultural values and diversity. Black Sea Cuisine, which has an important place in Turkish cuisine, is among the cuisines that have come from past to present without much change. Many products made by the people living in the Black Sea from the past, which are still in production and consumption, continue to be preferred at the tables. Sinop cuisine is also an important cuisine representing the Black Sea region. It is known that meat dishes are mainly consumed in Sinop cuisine, fishing activities are developed due to its beachiness, fungi are collected fresh from the forest and dishes made with grains are consumed. It is known that meat dishes are mainly consumed in Sinop cuisine, fishing activities are developed due to its beachiness, fungi are collected fresh from the forest and dishes made with grains are consumed. In Sinop cuisine, winter vegetables as well as fruits such as quince and chestnut are also used in dishes. September August 2019 was conducted between the study. During the research, interview technique was used to get to the bottom of the subject. Interviews were conducted with 30 volunteer people with knowledge of Sinop cuisine. It has been noted that the persons to be interviewed are from Sinop and reside in Sinop. As a result, Sinop cuisine and consumption in the past frequently made meals (Sinop ravioli, ıslama, meat chickpea, chicken with chickpea, keşkek, salted fish, fish stew, stuffed duck, sirkeli patlıcan, soğan aşı, katlama, boyabat pide, unlu basma, etc.) has been identified. As a result of the study, the recipes of the identified flavors were removed and recorded. It is thought that the region can raise awareness in gastronomic tourism by drawing attention to the local dishes that are about to be forgotten.

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Yöresel Yiyeceklerin Pazarlanması Hususunda Yönetici Tutumlarının İncelenmesi

Akkuş

2019

OPUS Uluslararası Toplum Araştırmaları Dergisi

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Bu araştırmada, yöresel yiyeceklerin pazarlanması açısından otel ve restoran yöneticilerinin tutumlarının değerlendirilmesi amaçlanmaktadır. Araştırma amacına ulaşabilmek için nitel araştırma yöntemlerinden yarı yapılandırılmış görüşme tekniğinden faydalanılmış ve yedi sorudan oluşan bir görüşme formu hazırlanmıştır. Kastamonu'da gerçekleştirilen araştırmada toplam 30 otel ve restoran ziyaret edilmiş ancak bu işletmelerden 12'sinde yöresel yemek bulunması sebebiyle görüşme soruları söz konusu işletmelere yöneltilmiştir. Araştırma 2018 yılı Haziran ve Temmuz aylarında gerçekleştirilmiştir. Araştırma sonucunda, işletmelerin %50'sinin yöresel yemekleri, tariflerinde hiçbir değişikliğe gitmeden aslına uygun şekilde yaptığı belirlenmiştir. Tarifinde değişikliğe gidilen yöresel ürünlerin ise işletmelere en çok kazanç sağlayan yöresel ürünler (etli ekmek, banduma, tirit) olduğu tespit edilmiştir. Katılımcı işletmelere en çok kazanç sağlayan ilk üç yöresel yemeğin, aynı zamanda katılımcılar tarafından en çok sevilen yöresel yemekler olduğu sonucuna ulaşılmıştır. Katılımcı işletmelerin daha önce menüsüne eklemeyi düşündüğü ancak talep görmediği için kaldırdığı yöresel yiyecekler içerisinde özellikle yöresel çorba ve tatlıların olduğu belirlenmiştir.

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Yiyecek İçecek İşletmelerinin Menü Planlamasında Kütahya nın Yöresel Yemeklerinin Yeri Üzerine Bir Araştırma (A Research on the Place of Kütahya s Local Foods in the Menu Planning of Food and Beverage Businesses)

Cited by 6 publications

References 0 publications

General Situation, Problems and Suggested Solutions for Goose Breeding in Kütahya Province

General Situation, Problems and Suggested Solutions for Goose Breeding in Kütahya Province

Si̇nop Yöresel Mutfağinin Unutulmaya Yüz Tutmuş Tatlarinin Değerlendi̇ri̇lmesi̇

Yöresel Yiyeceklerin Pazarlanması Hususunda Yönetici Tutumlarının İncelenmesi

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