Bread in folk culture: Karahöyük Bread (Denizli)

Abstract

Traditional products are very important for the protection and sustainability of cultural heritage. The natural, cultural, and historical richness of the Anatolian geography has provided a wide variety of traditional products. It is important that traditional products, which remain only locally and are produced by small family businesses, become value-added products and contribute to the country's economy. Karahöyük Bread, which is one of the traditional products and whose only master remains, has been examined in this study. Karahöyük Bread, which has a history of approximately 600 years and is sold in the Karahöyük Bazaar established on the Silk Road, is important in this respect. Document analysis, which is one of the qualitative research methods, and the semi-structured observation technique, which is one of the qualitative data collection tools, were applied in this research. The research area was plotted with ArcGIS 10.3. Karahöyük Bread, a traditional type of bread, is well-known in Denizli and its surroundings. Karahöyük Bread, which is a traditional product, has been emphasized through this study to highlight the geographical indication of this bread, to promote the region, and to increase the touristic destination value of the district.