Tunceli Yöresel Yemekleri ve İşletme Menülerindeki Yeri Üzerine Bir Araştırma
A Study on Tunceli’s Traditional Dishes and Their Presence in Restaurant Menus

Summary/Abstract: In recent years, ecotourism and nature tourism have gained increasing importance as alternatives to traditional sea-sand-sun tourism. Domestic and international tourists are no longer satisfied with merely meeting their basic needs; instead, they seek to taste new foods and beverages, explore diverse culinary cultures, and experience authentic local practices. One such destination influenced by this trend is Tunceli, distinguished by its natural beauty and pristine geography. Tunceli, distinguished by the Munzur Mountains, its rivers, and plateaus, has recently begun to attract an increasing number of domestic and international tourists. Therefore, the preservation, promotion, and integration of local culinary culture—an integral component of the region’s cultural heritage—into tourism activities are of paramount importance. The primary objective of this research was to identify the regional gastronomic products of Tunceli, systematically document traditional recipes, and evaluate their availability within the local food service sector. In this study, which adopted a qualitative research design, a semi-structured interview form was used as the data collection tool. The results indicate that Tunceli cuisine is predominantly characterized by cereals, dough-based products, and wild edible plants such as Gulik (Eremurus spectabilis), Işgın (Rheumribes), and Kenger (Gundelia tournefortii). Conversely, despite the prevalence of animal husbandry in the region, the diversity of meat-based dishes was found to be notably limited. It has been observed that local dishes are not given sufficient prominence on menus, and that establishments generally prefer to serve herb-based dishes, which are easy to prepare and low in cost, as appetizers.

• Details
• Contents