Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy

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dc.authoridKENDIR, HAKAN/0000-0002-1356-1339
dc.authoridAKMESE, HALIL/0000-0003-4694-2215
dc.authoridArslan, Emin/0000-0003-1592-8162
dc.contributor.authorArslan, Emin
dc.contributor.authorKendir, Hakan
dc.contributor.authorAkmese, Halil
dc.contributor.authorBozkurt, Handan Ozcelik
dc.contributor.authorAkyollu, Kamil
dc.contributor.authorHicyakmazer, Cem Taner
dc.date.accessioned2025-03-23T19:26:16Z
dc.date.available2025-03-23T19:26:16Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.3390/su151712889
dc.identifier.issn2071-1050
dc.identifier.issue17
dc.identifier.scopus2-s2.0-85170376167
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/su151712889
dc.identifier.urihttps://hdl.handle.net/11486/4674
dc.identifier.volume15
dc.identifier.wosWOS:001062429900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofSustainability
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectsustainability
dc.subjectTurkish cuisine culture
dc.subjectlocal foods
dc.subjectTokat province
dc.titleInvestigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy
dc.typeArticle

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