Somut Olmayan Kültürel Miras Bağlamında Girit Leblebisi Üretim Geleneği (The Cretan Roasted Chickpea Production Tradition in the Context of Intangible Cultural Heritage)

Abstract

Gastronomic values, which fall under the category of intangible cultural heritage, are important elements that enrich and diversify their environment, encompassing rituals, practices, and traditions. Protecting gastronomic values is crucial for ensuring the continuity of societies' culinary cultures. Cretan chickpeas, produced using traditional methods, are a unique gastronomic value specific to Ayvalık. This research aims to introduce Cretan chickpeas and document their traditional production process, contributing it to the literature. The fact that Cretan chickpeas and their traditional production method have not been previously examined in the literature reflects the originality of this research. The semi-structured interview method, a qualitative research technique, was used, and data was recorded using audio recording and note-taking techniques. According to the research results, while the younger generation is aware of the traditional production of Cretan chickpeas, they do not continue the process due to its laborious, time-consuming nature and insufficient profitability. Consequently, it is thought that the sustainability of this method may be jeopardized in the future if it is no longer practiced.