Examination of Local Food in Elazığ Culinary Culture: A Qualitative Research

Abstract

The aim of this study is to evaluate the local food of Elazığ cuisine within the scope of gastronomy tourism. For this purpose, interview technique and secondary data were used as a research method within the scope of qualitative research methods. The research population consist of housewives living in Elazığ Central district. The sample consist of 13 housewives aged 40 and over, born and raised in Elazığ. The interviews were held between 15.12.2020-02.01.2021. A result of the interviews and findings obtained from secondary sources, 42 meals, 12 soups, 16 pastries, 12 dessert and beverage types were determined. It was concluded that the food of the local cuisine has a variety to meet the tourist expectations.