Makale detayı · 2023
Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy
Dergi
Sustainability, MDPIISSN 2071-1050
ISSN kaydı başka bir dergiye işaret ediyor; ad YÖKSİS kaydından.
- Yıl
- 2023
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Sustainability, MDPI
- Katalog eşleşmesi (ISSN) Sustainability (Switzerland)
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
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.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
21 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 19 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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