Tatar culinary culture in terms of gastronomy tourism: The case of Eskişehir

This study aims to explore the Tatar culinary culture in Eskişehir by examining its gastronomic elements, unique flavors at risk of being lost, traditional dishes, and tourism potential. The literature was reviewed, and a relevant body of knowledge was compiled. The snowball sampling technique, one of the purposive sampling methods, was used to conduct interviews, and the data obtained from these interviews were transcribed and subjected to contentand descriptive analyses. Within the scope of the study, semi- structured interviews were conducted within dividuals of Tatar origin and business managers offering Tatar cuisine dishes. The findings revealed that "çiğbörek" (a traditional Tatar dish) is the most well-known dish of Tatar cuisine, along with other significant dishes such as "göbete," "tabak börek," "balaban köfte," and "sorpa." However, it was determined that some traditional dishes like "alişke çorbası," "saraylı," and "sarburma" have been forgotten or are rarely prepared today. Tatar cuisine dishes are particularly preserved as a cultural heritage during special occasions such as births, deaths, weddings, and holidays, but these traditions are gradually declining due to the influence of modern life. Additionally, traditional kitchen utensils and cooking techniques are at risk of being lost in the face of modern kitchen tools. Participants expressed that the lack of interest among younger generations and the shift towards ready-made foods are making it difficult to pass on Tatar culinary culture to future generations. From a tourism perspective, Tatar cuisine, especially dishes like çiğbörek and balaban köfte, is recognized in Eskişehir and attracts tourists. However, it was noted that other dishes besides çiğbörek are not well-known, which limits the potential of Tatar cuisine in tourism. It was also understood that these dishes remain over shadowed by the popularity of çiğbörek. In conclusion, it has been determined that Tatar cuisine receives significant interest from tourists and holds an important place in tourism. Finally, recommendations have been made for preserving, promoting, and integrating Tatar culinary culture into tourism. These include efforts such as enhancing awareness through promotional activities, safeguarding traditions, encouraging younger generations to engage with the culture, altering perceptions about "çiğbörek," delivering high-quality service, and ensuring the standardization and geographical indication registration of endangered local products unique to Tatar cuisine. Keywords: Gastronomy Tourism, Tatar Culinary Culture, Eskişehir.