Article detail · 2023
Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy
Journal
Sustainability, MDPIISSN 2071-1050
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2023
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Sustainability, MDPI
- Catalog match (ISSN) Sustainability (Switzerland)
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
In this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
21 citations
OpenAlex cited_by_count (cache / database)
16 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk) 2025
- Gastronomi ve Coğrafi İşaretlerin Sistematik Derleme Tekniğiyle İncelenmesi 2025
- Local Flavor, Global Impact: Trends and Best Practices Sustainable Cuisine for Tourism 2025
- Women in the Gastronomy Arena: Gender-Based Experiences Encountered 2023
- Modelling Resilient and Sustainable Supply Chains for Organizing Catering Services in Tourism Sector 2026
- Sustainability as the new luxury? Consumer meaning-making in fine dining gastronomy 2026
- Between disgust and desire: Psychological drivers of attitudes toward offal consumption and the moderating role of gender 2026
- Coğrafi İşaret Tescilli Lök Tatlısının Sürdürülebilir Gastronomi Bağlamında Değerlendirilmesi 2026
- Between Disgust and Desire: Psychological and Attitudinal Drivers of Offal Acceptance and the Moderating Role of Gender 2025
- The Perspective of Turkish Chefs on Artificial Foods in the Context of Sustainable Gastronomy 2025