The role of ethnic cuisines in the formation of destination gastronomic identity: The case of Düzce

This study investigates the role of in the ethnic cuisines formation of Düzce's gastronomic identity and evaluates the effects of multicultural structure on regional gastronomy. Düzce has historically been home to diverse communities such as Abkhazian, Georgian, Circassian, Laz, Manav, and Tatar groups, each contributing to the region's culinary heritage through their distinctive food traditions. Within this context, the research aims to reveal how cultural diversity shapes gastronomic tourism and strengthens destination identity. The study was designed as a two-phase qualitative research. In the first phase, in-depth interviews were conducted with local residents to identify the current status of Düzce cuisine, the preservation of traditional dishes, and the processes of cultural transmission. In the second phase, interviews with experts in the field of gastronomy were analyzed through thematic content analysis using the MAXQDA Qualitative Data Analysis Software. This dual approach enabled a comparative evaluation of both the local community's perceptions of culinary culture and expert opinions on the development of gastronomic identity. The study included 29 local participants representing Düzce's multicultural landscape and 14 gastronomy experts. The local participants were drawn from the aforementioned ethnic communities and ranged in age from 29 to 66. The expert participants were between 30 and 65 years old, primarily with undergraduate and graduate degrees, from various professional backgrounds, and possessing 10 or more years of experience.The findings demonstrate that Düzce's gastronomic identity has been shaped through the interaction of multiple ethnic cuisines. Participant statements indicate that traditional dishes play a crucial role in preserving cultural memory, while intergenerational transmission and communal sharing serve as key mechanisms for sustaining culinary heritage. Expert insights highlight the importance of collaboration among educational institutions, local governments, and non-governmental organizations to strengthen the city's gastronomic identity. Moreover, the commercialization of local products, promotion of geographical indications, and enhancement of marketing activities are identified as major factors contributing to the development of Düzce's gastronomic tourism potential. Düzce's gastronomic identity represents a multilayered cultural structure that has emerged from the coexistence of different ethnic groups. Preserving this structure and supporting it through sustainable gastronomy policies are considered essential for maintaining cultural heritage and enhancing destination branding at both regional and national levels. Keyword: Gastronomic Identity, Ethnic Cuisine, Multiculturalism, Düzce, Gastronomy Tourism