Yöresel Ürünlerde Anlam Karmaşasının Giderilmesi: “Kuymak” ve “Muhlama” Örneği (Clearing the Lexical Confusion in Local Products: ‘Kuymak’ and ‘Muhlama’ as Specific Examples)

Abstract

Under the idea of sustainable tourism, lies the idea of preserving and developing the natural, historical, cultural, social and aesthetic values that are the source of tourism, increasing and maintaining their attractiveness.“Kuymak”, one of the important gastronomic products of the Black Sea Cuisine, has become a popular food with the opening of the region to rural tourism and today it has become a food that is known and consumed not only in the Black Sea region, but also throughout Turkey, offered to tourists in tourist centers. But when the literature was examined, it was found that” muhlama“, another gastronomic product similar to”kuymak", was perceived as the same product. It is believed that this situation negatively affects the gastronomic diversity of the region. The aim of this study is to eliminate the confusion of meaning between “kuymak”, which has become a national tourist product by crossing regional borders, and “muhlama”, which is a similar gastronomic product, and to preserve the gastronomic product diversity of the region. In this context, an interview form has been prepared in order to collect information from the local people. In December February 16, 2019-20, 2020, 40 individuals over the age of 40 who are considered to have a certain cultural background from the local people were included in this study. Due to the qualitative nature of the research and the fact that the interview form includes open-ended questions, descriptive analysis was made with the data obtained as a result of the interview. As a result of the research, similarities and differences between “Kuymak” and “Muhlama” local products were revealed.