Changes in the culinary culture of lases in Rize province, Pazar and Ardeşen districts

Gastronomy is a general phenomenon that encompasses many culinary concepts from food service to production, cooking techniques to rituals in food presentation. The research area of this study, whose aim is to examine the culinary culture, is limited to Rize's Pazar and Ardeşen districts.This study is a qualitative study designed in a culture analysis design and conducted according to easily accessible situation sampling method. The sample of the study consists of 20 Laz women aged 50 and over in Pazar and Ardeşen district. The research was conducted with the interview method and 21 open-ended questions were asked with the semi-structured interview form prepared. The data were analyzed according to the descriptive analysis technique. In this context, 4 main themes and 25 codes were determined based on the studies on culinary culture. Findings related to Laz cuisine culture are classified according to these themes and codes. As a result, it can be said that the developing technology and agriculture in the region, especially tea agriculture, changed the cuisine culture of Laz people over time. It was seen that the participants produced most of the foodstuffs themselves in the past, but now buy them. As a result of the study, 3 traditions and 98 recipes specific to Laz people's were reached. These; It consists of 5 soups, 12 pan dishes, 7 egg dishes, 6 meat dishes, 5 fish dishes, 10 rice, 3 pasta, 5 legumes, 11 vegetable dishes, 3 herbs, 5 bread or corn flour meals and 26 desserts.