Batı Karadeniz Bölgesi Yöresel Yemeklerin Vejetaryen-Vegan Yönünün Değerlendirilmesi
Evaluation of the Vegetarian and Vegan Aspects of Traditional Dishes in the Western Black Sea Region

Summary/Abstract: Since the existence of human kind, people have struggled to obtain food and drink for survival. In today's consumer society, this struggle has been left behind, and eating and drinking have become a source of pleasure and enjoyment beyond mere sustenance. As societies transitioned from hunter-gatherers to those aiming for a balanced and adequate intake of nutrients, food cultures have continued to evolve. This reality has given rise to new gastronomy trends while not diminishing the preference for traditional flavors. One of these new gastronomy trends is vegetarianism, which, although having ancient roots, has gained significant popularity in recent years. Today, the number of individuals following a vegetarian diet is considerable and continues to increase. People adopt this dietary style for various reasons, with environmental concerns and health considerations being among the most prominent. This diet, which involves limiting or completely avoiding the consumption of animal-based foods, has been linked to reducing the risk of certain diseases later in life. Although there is extensive literature on the relationship between nutrition and health, studies examining the compatibility of regional or traditional dishes with this dietary approach are limited. While some studies have analyzed local cuisines within individual provinces in the Black Sea region, this research is the first to conduct a regional-level analysis. In this study, the traditional dishes of the Western Black Sea region were evaluated in terms of their suitability for vegetarian and vegan diets. Information on local dishes was obtained from the official websites of provincial cultural and tourism departments and municipalities, and their nutritional content was analyzed. The results indicate that due to the frequent use of animal-based ingredients, 38% of the traditional dishes in the Western Black Sea region are most suitable for an omnivorous diet and are not well-suited for individuals or tourists following vegetarian, particularly vegan, diets. Regarding traditional soups of the Western Black Sea region, 38.09% were found to be most compatible with the lacto-vegetarian dietary pattern. When evaluating the overall traditional cuisine of the Black Sea region, it appears to be rich in vegetarian options but lacking in vegan-friendly choices. However, some modifications to traditional recipes, such as replacing butter with plant-based oils, could make these dishes suitable for vegan tourists. By providing training to businesses in the region, traditional dishes could be adapted to accommodate tourists who prefer meat-free diets. In future studies, the development of different formulations of local dishes for tourists or visitors who need vegetarian, vegan nutrition will contribute to both the literature and the tourism economy in the region.

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