Tavas culinary culture within the scope of intangible cultural heritage

People have created food cultures over the centuries under the influence of many factors in the geographical areas they live. Over time, these food cultures have changed from district to district and from region to region, many types of food such as soup, meat dishes, salads, desserts and vegetable dishes have emerged within food cultures. Some dishes have been forgotten and their awareness by the new generation has decreased. In this study, it was aimed to investigate the food culture of Tavas and at the same time to determine whether the businesses in the region include local foods in their menus. The interview technique, which is one of the qualitative research methods, was used in the study. In this direction, 20 people living in the Tavas district and 10 food and beverage businesses were included in the scope of the study. Individuals over the age of 50 were included in the study and in the interviews conducted, data on dishes specific to Tavas, dishes consumed on special occasions and recipes for these dishes, as well as kitchen order and table manners were revealed. In the interviews conducted with 10 food and beverage businesses in Tavas, information was obtained on whether the businesses included local dishes in their menus, which local dishes were on the menu, the reasons for including local dishes on the menu, the contribution of including local dishes on the menu to the image of the business, and the supply process of the materials used. As a result of the research, it was determined that the businesses used local products in their businesses, that they supplied the products from local businesses, and that they used natural products. It was determined that the most well-known local dishes by the participants in Tavas were top tarhana, Tavas güveci, gelin pickle, Tavas baklava, dried eggplant dolma, and spoon helva. Keywords: Tavas, Food Culture, Traditional Foods, Food and Beverage Businesses.