Somut Olmayan Kültürel Miras Unsurlarından Türk Lokumu ve Afyon Kaymağının Afyonkarahisar İçin Önemi

Abstract

With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation through regional flavors, different cooking techniques, and shared table manners. Turkish culinary culture represents a social experience along with the use of rich and diverse ingredients. This research aims to thoroughly examine Turkish delight and Afyon cream, which are ICH elements in Afyonkarahisar province, and to determine the sustainability and significance of traditional food and beverage production and social practices derived from these cultural elements in Turkish culinary culture. The study sample was selected as the gastronomy elements of Afyonkarahisar province. Secondary data sources and document archive scanning techniques were used in the research, and Tableau and Power BI programs were used for data visualization. In addition to the research, semi-structured interviews were conducted with 5 traditional Turkish delight and Afyon cream producers. According to the results of the study, it was found that there are a total of 56 elements of Turkish culinary culture/traditional food and beverage production and social practices in Turkish and 3 of these elements are found in Afyonkarahisar. By comparing the registered ICH elements in different provinces, it was found that the quantitative difference between Afyonkarahisar and other provinces is relatively small, but it still needs to be improved despite being a gastronomy city, and the average number of elements in Turkey is three. As a result of the interviews conducted with the producers of Turkish delight and Afyon cream, it was found that sustainability and the transfer of production stages to future generations are essential priorities. At the same time, it was concluded that Afyonkarahisar, one of the gastronomy cities, needs more ICH elements related to Turkish culinary culture. Suggestions were made to diversify and develop Afyonkarahisar's ICH elements related to Turkish culinary culture. These suggestions include encouraging more traditional food and beverage producers, creating training and support programs for these producers, and emphasizing and increasing promotional activities for Afyonkarahisar's gastronomy potential in the tourism sector.