2020 - Awareness of restaurant businesses for local dishes: Example of Şırnak
KeywordsLocal Dish; Food Culture; Traditional Food
Topics/Call fo Papers
In the 21st century, it is seen that cultures have been eroded day by day. This is an important problem and food culture takes its share from this erosion. However, the disappearance of cultures can be prevented by the ownership of the local people and the private sector. In this research, three important goals were determined. These are 1) whether local dishes are served in restaurant establishments, 2) if local dishes are served; which dishes are served and the positive and negative aspects of it, 3) if not, the reasons for this. For these purposes, qualitative research method was used. Document analysis and interview method was used to obtain the data. The people to be interviewed were determined by purposeful sampling method. The data were evaluated by content analysis. As a result of the analysis; It is determined that few of the restaurants are selling local food. The most important reason to sell local food has emerged as the promotion of local culture. The reasons for the restaurants that do not sell local food; it was determined as laborious, lack of competent cooks, necessity to consume on time and eating and drinking habits of the locals. At the end of the study, some suggestions were made for the continuity of the local food culture.
Last modified: 2020-10-14 08:02:55