GASTRONOMİ TURİZMİ KAPSAMINDA YİYECEK İÇECEK MENÜLERİNDE YÖRESEL MUTFAĞIN KULLANIMI: IĞDIR İLİ ÖRNEĞİ
USE OF LOCAL CUISINE IN THE FOOD AND BEVERAGE MENUS: EXAMPLE OF IĞDIR PROVINCE

Summary/Abstract: The phenomenon of eating and drinking is a necessity for people to continue their lives. The process of eating has been going on since the human history. Obligation in the nutrition process led to the development of some food-related rules. In time, these rules combined with the structure and values of society, created the culinary culture of those societies. The historical and cultural richness of Anatolia has been the focus of interest for tourists traveling for tourism purposes. Visitors to a region want to experience local culinary experiences. The purpose of this study is to determine the extent to which local foods are used in food and beverage menus of food and beverage services in the region of Iğdır. Research data were obtained from structured survey questions directed to business managers. As a result of the research, the opinions of business managers about local foods were given. In addition, local dishes were identified in Iğdır Province.

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