Yörük Mutfak Kültürünün Sürdürülebilirliği: Engeller, Çözüm Önerileri ve Gastronomi Turizmi Açısından Değerlendirilmesi (Sustainability of Yoruk Culinary Culture: Obstacles, Solution Proposals and Its Evaluation in Terms of Gastronomy Tourism)

Abstract

In the study, it is aimed to identify the obstacles to the sustainability of the Yoruk culinary culture, to offer solutions for the sustainability of the culture and to transfer its to the next generations, and to reveal its importance for the regional gastronomy. The interview method, one of the qualitative research methods, was used and the data were collected with a semi-structured interview form. The population of the research consists of citizens of Yoruk origin living within the provincial borders of Mersin and Adana. Using the snowball sampling method, one of the purposeful sampling methods, face-to-face interviews were conducted with 20 people between 01 June 2022 and 05 July 2023. The obtained data were transferred to the MAXQDA program and subjected to content analysis. As a result of the research, the obstacles to the sustainability of the Yoruk culinary culture; They were grouped under three categories as barriers to economic, lifestyle and cultural transfer. Changes in living conditions, urbanization, and the lack of suitable environments to maintain culture were identified as the first three obstacles. The most important solution proposal to sustain the culture has been determined as the correct transfer of cultural elements to new generations. It is among the findings of the research that the nomadic culinary culture will be effective in the recognition of the region with its local tastes and that it will be an attraction for tourists who are interested in local products.