A Different Taste in Hatay: Pumpkin Pie

Abstract

There are some places where gain its reputation from the tastes it has and culture which gives
that flavors as a gift to humanity. Hatay region and the region's unique flavor range is one of
the hat places. The region has a history of 7500 years of experience, diversity which has been
brought by the religious, every civilization and life experience has led to the emergence of a
great food culture. In this region, eating does not mean to meet the nutritional needs of people.
Food is unity, happiness, crowded table that held long conversations, unparalleled flavors
which has preparations for several days and instantly consumed. One of these flavor is
pumpkin pie. Although pumpkin dessert is being done in many centers in Turkey, in Hatay is
very different from others. Therefore, the work is about the pumpkin pie. The reasons of the
differences of this flavor has investigated structurally. The factors in the occurrence of different
methods that applied to the preparatin of dessert analyzed by the method which is try to
achieve real, through relationships between objects. For this purpose, interviews with the oldest
pumpkin dessert master of Antakya was conducted. In this context, the relationship during the
preperation of sweet, dessert's origins, development, production of the elements involved has
reached by the study.