Coğrafi İşaretli Ürünlerin Sürdürülebilir Gastronomi Turizmi Bağlamında Değerlendirilmesi: Bolu Kanlıca Mantarı, Mengen Örneği
The Evaluation of Geographical Marked Products in The Context of Sustainable Gastronomy Tourism: Bolu Kanlıca Mushroom, Mengen Sample

Summary/Abstract: The aim of this study is to investigate the contribution of the Bolu Kanlıca mushroom, which wasregistered by the Turkish Patent and Trademark Office (TPMK) with the Mahreç mark in 2021,to the gastronomic tourism of Mengen, which is famous for its cooks. In the study, which was carried out using the qualitative research method, a semi-structured questionnaire was used to obtain the data. Interviews were conducted with men and women residing in Mengen and having different professions, and when the answers were full, the interviews were limited to 20 people. The analysis of the data obtained was carried out by categorizing the answers of the participants, quoting directly from the answers and giving place to the comments of the researchers, creating codes and themes and presenting them in tables. Some of the results of the study are as follows: the majority of the participants do not have knowledge about geographically marked gastronomic fears, there is no standard recipe for geographically marked Kanlıca mushroom, and it is not served in regional restaurants, but is generally consumed in home kitchens. In addition, many of the participants think that the Kanlıca mushroom should be introduced, while some think that it should not be introduced. It has been concluded that it is essential to observe the degree to which the local people will be affected by this promotion

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