Ilgaz Cuisine Culture

Abstract

The aim of this research is to analyze the cuisine culture of Ilgaz district and contribute to the development of Ilgaz district in terms of gastronomy tourism. The sample of the research consists of 11 women aged 60 and over, born and living in Ilgaz district. Structured interview method was used to collect research data. The research data recorded by the voice recorder were analyzed and converted into text. Descriptive analysis approach was used in the analysis of research data. As a result of the research it was revealed that Ilgaz has many gastronomic values and among these, home-made sausage and pastrami and kül çöreği are forgotten, the history of Ilgaz stone ovens is not known exactly, especially during Ramadan, these ovens are actively used and still exist, and the participants generally started cooking over the age of 10 and willingly. In addition, as a result of the research, it was determined that the participants dried food (usually beans, apples, plums), pickled, made mainly jam, tarhana, noodle and perişka before winter. On the other hand, as a result of the research, it was found that all of the participants had their meals on the ground tables in the past, and all participants except K4 had their meals on a single plate and wooden spoons. In addition, although it was found that most of the participants thought that traditional food culture continued during the feasts and that traditional food culture did not continue at weddings and funerals. In addition, as a result of the research, it was revealed that most of the participants thought that the new generation is interested in Ilgaz cuisine culture and they are diligent to continue this culture.