Culinary Culture and Change; Example of Giresun Province

Abstract

This study was planned with the aim of determining the culinary culture of Giresun Province and revealing the changes that are as diverse as the day. The sample of the research was created by 10 women aged 50 and over who were born and raised in the center of Giresun, Şebinkarahisar, Dereli, Keşap, and Giresun. As the culinary culture of the coastal and inland parts of Giresun province will be differentiated, sampling of the individuals living in the coastal and remote areas of the sea has been included. A semistructured interview form was used to collect the data. The answers received for each question posed in the interview form are categorized. Afterwards, descriptive analysis was carried out to evaluate Giresun culinary culture and daily change. According to the results of the research, it has been revealed that the culinary culture, cooking areas and shapes of the inner and coastal parts of Giresun Province differ significantly from the foodstuffs used. It is determined that the most important food of giresun sofas is Pancar herb (Karalahana) and corn flour. It has been determined that local foods such as stuffed of Karalahana, soup of karalahana, karalahana diblesi, karalahana döşemesi, beans, vegetables dible(daphne) and braised of various herbs are still made in coastal areas and in inner regions as they were in the past. However, it has been found that breads such as yağlı ekmek, pileki ekmeği, fetir ekmeği, as well as keşkek, cıratta, celecoş, haşıl, etc. are forgotten.