An investigation of Aydin province's traditional cuisine within the framework of sustainable gastronomy

The failure to implement adequate measures for controlling limited resources, along with the occurrence of global warming, environmental pollution, and the impact of consumption habits and globalization, has led to various negative consequences. The concept of sustainability, which was introduced as a solution to these issues and emphasizes development, holds significant importance today. Sustainability is a key concern in various fields, and the sustainability of gastronomy is among the most prominent contemporary topics. Within the scope of sustainable gastronomy, ensuring the continuity of food and beverage culture, preserving existing resources and values, and passing them on to future generations are crucial. This can be achieved through the protection of local culinary traditions. Local products play a key role in defining a region's identity, encompassing its culture, food and drink habits, history, geographical features, and traditions. Without sufficient recognition of local food and beverage products at the national level, it is impossible for them to gain international recognition and attract visitors. Based on the importance of this issue, this study aims to compile information on Aydın's culinary culture, traditional dishes, and food rituals. Additionally, the study aims to assess the extent to which these dishes are represented in food and beverage establishments operating in Aydın province. Furthermore, the findings are examined within the context of sustainable gastronomy. This study employs a qualitative research methodology. Data were collected using qualitative data collection methods, including a literature review and interviews. The semi-structured interview form was developed by the researcher based on a literature review and expert opinions. The interview form includes demographic characteristics, business characteristics, and 12 questions. The population of the study consists of food and beverage establishments located in Aydın province. The number and classification of these establishments were determined using data obtained from the Ministry of Culture and Tourism. According to these data, a total of 18 restaurants were included in the sample group, consisting of 9 restaurants holding a "Tourism Operation Certificate" and 9 restaurants holding a "Simple Accommodation Certificate." Of these, five restaurants had completely closed (no longer operating), one had closed for renovation, one had temporarily closed, and one did not participate in the interview. Meetings could not be conducted with 8 of the restaurants, but discussions were held with the remaining 10. Face-to-face interviews were conducted with these 10 restaurants between October 16, 2024, and November 10, 2024. Among the participants, four were operators (business owners), one was a business manager, one was a food and beverage manager, one was an accountant, two were head chefs, and one was a sous chef, totaling ten individuals. The data obtained at the end of the research process were subjected to descriptive and content analysis. This study not only contributes to the literature but also offers recommendations for the community, the public, and the sector.