Local Tastes of Seyitgazi Region That Are on the Face of Lost Whitin the Scope of Gastronomy Inventory

Abstract

The gastronomic inventory is known as the system in which all the materials, kitchen equipment, vehicles and consumer goods owned by restaurants, hotels, cafes or kitchen establishments are regularly recorded, monitored and managed. The relevant inventory is generally used to ensure the follow-up of issues related to the scarcity-abundance situations of materials, cost controls and the management of supply chains. Making local dishes into an inventory Transferring Turkish cuisine dish to generations is of great importance for their preservation and storage. In processes such as the extraction of the gastronomic inventory of local delicacies, historical research should be carried out with the in-depth interview technique. As a qualification, the opportunities provided to researchers by the in-depth interview technique are increasing with its flexible structure. In this way, researchers have the opportunity to collect versatile data. The in-depth interview technique, which proceeds through understanding and paradigms, provides sociological research with the opportunity to access versatile information, allowing research to be conducted in depth and in detail. The study was conducted by in-depth interview method with 15 participants in Seyitgazi district of Eskişehir province. Snipe, Miyane soup, Dough Stuffed Soup, Gazelle Bean Cavutlama, Göceli Yogurt Soup, Kir, Hair Bundle, Potato Curl Flat, Rub Soup Mouth finding onion tiridi, 28 flavors that were about to disappear like ash bundle were revealed. The existence of products of different local names prepared with the same local products, cooking methods and presentation techniques is known. It will be possible to reveal the differences in the relevant literature by introducing the relevant local tastes into the literature. While traditional cuisines contain historical elements of cultures, today's modern cuisines cover new culinary techniques that are developing globally, cooking presentation techniques. Studying the development and change processes between the traditional kitchen and today's modern kitchen allows us to Decipher how kitchens keep up with social changes. Traditional cuisines are generally known as the areas where dishes based on manual labor are cooked with local resources. The tools used from past times to the present have definitely changed, and the relevant change has also been reflected in the names of dishes and cooking methods. When people who are professionally engaged in modern gastronomy want to learn local recipes from people living in rural towns and cities, it has become mandatory to Decipher gastronomic dictionaries and inventories in order to eliminate the differences in literature between them, bringing relevant local tastes to light will prevent existing cultures from being buried in the ground with people.