Revealing and recording the dishes unique to the Amasra region

The local cuisine is affected by many differences in the culture, experience, tradition, vegetation, geographical conditions, agriculture and livestock of the region where it is located, and in these places, the main components are outside the local food culture. In this context, the concepts of food, food culture, table setting, cooking utensils unique to almost every region have been developed and maintained. The culinary culture of the same region has been under the influence of many societies in its journey from past to present and has changed over time. The fact that these changes are not registered has led to the formation of many original recipes that have been forgotten or are on the verge of being forgotten in food and food culture. It is important that these content descriptions are recorded. It has been ensured that the original dishes formed by the integration of all the factors such as thought, idea, tradition-custom, social structure, immigration status, human structure and activities, vegetation, geography, transportation and location of the Amasra region were revealed and recorded. When the data obtained from the study is examined; 100% of the participants state that they cook and consume local dishes at home. 5% of the participants think of black cabbage dish, 10% of the participants think of Amasra salad and 85% think of fish when Amasra is mentioned. In line with the purpose of the study, face-to-face interviews were conducted with 20 people living in Amasra who cook and consume the dishes of this region. The data obtained were analyzed using the descriptive analysis method and the results were compiled and the recipes were created.