Buldan Günbalı as a Gastronomic Cultural Heritage
Keywords:
Gastronomic product, Günbalı, Cultural heritage, SustainabilityAbstract
Gastronomic products include the behaviors, habits, traditions and customs, tools, supplies, presentations and activities that local people have used to provide food in the historical process, as important elements of intangible cultural heritage. In this study, it is aimed to introduce Günbalı as an intangible cultural heritage in Buldan in Denizli and contribute to the sustainability of this heritage. Semi-structured interview method was used as qualitative research methods in the research. The data in this context was obtained from ten sources who produced by the traditional methods in the region. According to the results, people who produce Günbalı want to teach its production, but, most of the next generation don’t know its production. Others who know its production avoid doing it because they think it is difficult to produce. Therefore the transmission of günbalı to the generation is at risk.
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