Analysis of local cuisine culture in Balıkesir Southeastern rural area and its introduction to gastronomy tourism

The main purpose of this research is to analyze the local cuisine culture in the Southeastern Rural of Balıkesir and to bring it to tourism and thus to contribute to the local economy. For this purpose, the relevant literature was scanned and then the study was conducted with the local people using the face-to-face interview technique. In the interview questions, besides socio-demographic characteristics, answers were sought to questions about how the local culinary culture was formed, what the local dishes were, which dishes were consumed on special occasions, which dishes were forgotten, why they were forgotten, what were the gastronomic values of the region and how local foods can be brought into tourism. The research data obtained were interpreted as direct quotations with the descriptive analysis approach. As a result of the research, it has been determined that there are some similarities and differences in the local cuisine cultures of Bigadiç and Sındırgı districts and villages located in the Southeastern Rural of Balıkesir. As a result of the interviews, when the answers given to the demographic questions are examined, the number of female participants is higher than that of the men. When the educational status of the interviewees was examined, it was determined that the education level was not high. In this context, it is seen that the local people are not conscious about tourism. It has been concluded that the tradition of eating collective meals on special days such as holidays, weddings, births and funerals in Bigadiç and Sındırgı districts has continued from past to present. It is seen that red meat and pastries predominate in the culinary culture of the region. As a result of the research, it has been concluded that the culinary culture of the region is very diverse and owes this diversity to different ethnic identities, that there are local flavors of the region that are about to be forgotten, and that there are local dishes that can be brought to gastronomic tourism in the region. Keywords: Balıkesir Southeastern Rural, Local Culinary Culture, Local Food, Gastronomy Tourism.