SOSYAL MEDYADA ALDIĞI ELEŞTİRİLER BAĞLAMINDA KARADENİZ MUTFAĞININ SORUNLARI VE ÇÖZÜM ÖNERİLERİ
PROBLEMS OF THE BLACK SEA CUISINE AND SOLUTION PROPOSALS IN THE CONTEXT OF THE CRITICALS RECEIVED ON SOCIAL MEDIA

Summary/Abstract: Culinary culture develops in the historical process as a result of the changes that societies have undergone. Social media concept, emerging as a result of advances in internet technologies, leaves traces in both the social and cultural structures of societies since the early 2000s. The subject of eating, attracts a great deal of attention on social media, which has a wide user network. There are comprehensive visual and written contents about Turkey’s different local cuisines on social media such as Aegean, Southeastern Anatolia, Antakya, Adana etc. However, all dishes don’t recieve praise and admiration comments. Especially Black Sea cuisine is generally not liked and criticized for the materials used, service etc. on Twitter. While some of these criticisms remain within the framework of humor, some of them include slang expressions. From the tweets selected as the sample in our study, the awareness of Black Sea cuisine dishes by social media users, and the reasons for being comparable and disliked with similar dishes made in different regions are understood. It is aimed to find solutions for the promotion, problems and sustainability of the local cuisine through the critical tweets about local foods in this study by the examples of Blacksea cuisine, “çay maması”, “melevcen/dikenucu kavurması”, “karalahana sarması”, “zeytinli hamsi”, “balıklı dondurma” ve “karalahana tatlısı” etc.

• Details
• Contents