Zeytinyağlı Yemek Kültürünün Füzyon (Fusion) Mutfak Olgusu ile Geliştirilebilirliğine Yönelik Bir Alan Araştırması (Edremit Körfezi Örneği) (A Field Investigation on the Development of the Olive Oil Culture With Fusion Cuisine Case (Example of Edremit Bay))

Abstract

The concept of culinary culture, like other cultural elements, is a social value that lives, develops and interacts. As one of the main factors that enhance and enrich this value, it can be stated that the fusion kitchen phenomenon is a significant application. In this context, a field research has been designed for the development of olive oil food culture which is one of the most important elements of Turkish Culinary Culture with fusion kitchen applications. Edremit Bay, which has a remarkable amount of olive trees in terms of both qualitative and quantitative studies, has been selected as a research area. The main objective of the study is to develop gastro-tourism and destination gastronomy tourism with the development of olive oil-based food culture by using fusion cuisine applications of olive oil food culture in the region. In order to achieve this goal, ethnographic research (culture analysis) technique was used. Twelve of the twenty-eight olive oil dishes from the destination were found to be suitable for fusion kitchen applications.