An Evaluation on Tekirdağ Culinary Culture

Abstract

It is known that Turkish cuisine, one of the most important culinary cultures of the world, has a long history from past to present. Due to its location as a transit point due to its location, Tekirdağ has acquired culinary culture from different civilizations. The fact that the culinary culture is based on agriculture and animal husbandry in general shows that it has fertile soils. Tekirdağ meatballs, Hayrabolu dessert and Cheese halva dessert stand out as the most important products. Olives, olive oil, grapes and cherries, which are among the most demanded products of Tekirdag, can be associated with high fertile soils. It was also found that zucchini, olive oil and pastries are often used to create different types of food. In the desserts consumed by the local people; it was determined that they generally use dough and fruit types, and they also make salads as appetizers in general. The study was carried out as a literature review and the data were obtained by secondary data collection method. Tekirdağ is a place with a culinary culture and important products in terms of being a transit route. However, it can be said that it does not reflect this diversity in culinary cultures. It can be said that Tekirdağ cuisine has its own culture, important products of the region are known, but it is not at the desired level due to lack of promotion.