ARDAHAN VE KARS KENTLERİNİN GASTRONOMİK KİMLİĞİNİN OLUŞMASINDA BAL VE KAŞARIN KONUMU
THE POSITION OF HONEY AND KASHAR CHEESE IN THE FORMATION OF THE GASTRONOMIC IDENTITY OF ARDAHAN AND KARS CITIES

Summary/Abstract: The evolution of nutrition from a basic physiological necessity to a sophisticated domain known as "gastronomy" signifies a profound intersection of science and art, encapsulating the unique attributes and cultural nuances of societies. This transition has engendered the delineation of "gastronomic identities" for various locales, shaped by multifaceted influences including environmental parameters such as geographic location and climate, as well as cultural elements encompassing traditional ecological knowledge. Beyond mere identity formation, these factors serve as instrumental agents in safeguarding and transmitting the quintessential products underpinning such identities to successive generations, thus perpetuating culinary heritage and legacy. Given their geographical location and climatic conditions, Ardahan and Kars emerge as pivotal hubs for both livestock husbandry and apiculture, notably contributing to the production of kashar cheese and honey. These gastronomic elements have ingrained themselves as integral components of the regional "gastronomic identity," perpetuated through intergenerational transmission practices. In our research, we initially delineate the foundational components of this identity formation process, namely the environmental attributes such as geographic location and climate, alongside cultural elements encompassing traditional ecological knowledge. Subsequently, we delve into the intricate interplay between these factors and their influence on the gastronomic identity formation specific to Kars and Ardahan, particularly focusing on the emblematic products of kashar cheese and honey. In the final segment of our study, we conduct a nuanced analysis of honey and kashar cheese, elucidating their significance within the cultural economy paradigm. This analysis encompasses various dimensions such as the role of festivals, museums, and geographical indication registrations in bolstering the cultural and economic valorisation of these gastronomic products. Through this comprehensive examination, we arrive at insightful conclusions regarding the multifaceted impact of honey and kashar cheese on the gastronomic identity and socio-economic landscape of Ardahan and Kars. 1. Honey and kashar cheese play a central role in shaping the gastronomic identity of Kars and Ardahan. Factors such as the environmental conditions (location and climate) and cultural heritage (traditional ecological knowledge) have significantly contributed to the prominence of these products within the regional culinary landscape. 2. The unique characteristics of kashar cheese and honey production in these cities are attributed to several factors. One notable factor is the presence of the "Caucasian bee breed," which is well-suited to the geographical and climatic conditions of the region, thereby contributing to the distinctiveness of the honey produced. 3. The organization of festivals, the establishment of museums, and the registration of geographical indications play a significant role in promoting these products and attracting tourists. Additionally, these initiatives contribute to the development of a distinct "image" for the cities.

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