The use and sustainability of local products in menus for the formation of gastronomic identity: The case of Cappadocia

Gastronomy has emerged as a significant field in terms of culture and sustainability. Gastronomic identity is defined as a structure that reflects a region's culinary culture, geographical characteristics, and historical heritage; within this framework, the role of local products in shaping this identity is increasingly emphasized. With globalization, tourists have begun to seek authenticity and locality, desiring to experience unique tastes in the destinations they visit. In this context, the visibility of local products on restaurant menus plays a critical role in constructing regional gastronomic identity. Evaluating local products within the scope of gastronomy tourism contributes both to the sustainability of destinations and the economic development of local communities. This study examines the practices of restaurant chefs operating in the Cappadocia region in incorporating local products into their menus and aims to evaluate the effects of these practices on the formation of gastronomic identity and the sustainability of local culinary culture. A qualitative research method was adopted, and in-depth interviews were conducted with nine professional chefs in the region. The data were analyzed using line-by-line coding and thematic analysis techniques. As a result of the analysis, six main themes were identified: "integration of local products into menus," "regional gastronomy and representation," "sustainability and local sourcing," "preservation and transmission of traditional knowledge," "innovation and modern interpretations," and "institutional support and promotional strategies."In line with these themes, it was found that the chefs contribute to the gastronomic identity of Cappadocia by both preserving cultural heritage and synthesizing it with contemporary culinary interpretations. This study fills a gap in the literature by approaching the formation of gastronomic identity from the perspective of chefs and offers practical insights for stakeholders in the field.