Natural culinary heritage of the Western Black Sea: Contribution of wild mushrooms to regional culture

The aim of this study is to identify the edible mushroom species that grow naturally in the region, to examine the gastronomic values of these species and to investigate the usage practices of edible mushrooms in the region and how local communities benefit from these resources through a comprehensive field study conducted in the Western Black Sea Region. The research was designed with a qualitative method within the framework of the interpretive paradigm; semi-structured interviews, field observations and document analysis techniques were used in the data collection process. The study was conducted in a geography covering the provinces of Bolu, Kastamonu, Düzce, Zonguldak, Bartın, Karabük and Sinop, 64% of which are covered with forest areas. The sample was determined by snowball and criterion sampling methods and consisted of 5 mushroom experts and 20 local participants. The results of the study revealed the presence of 50 different edible mushroom species in the region, while only 21 species were recognised and consumed by the local people. The findings show that mushroom collection and consumption practices are based on three main motivations: personal consumption, economic income generation and cultural transmission. It was determined that local people generally cook mushrooms with traditional methods such as frying, boiling and baking, and preserve them with pickling, freezing and drying techniques, making them suitable for consumption throughout the year. In the study, it was determined that local people resort to unscientific methods in mushroom identification and consumption, which leads to risky behaviours such as misidentification of poisonous mushrooms, and the cases of mushroom poisoning in the region were detailed. The results of the study reveal that despite the diversity of edible mushroom species in the region, there are threats to both public health and biodiversity due to limited knowledge and risky practices of local people. In this context, it is emphasised that traditional mushroom knowledge should be systematically documented, food safety standards in mushroom consumption should be developed and sustainable mycotourism strategies that will contribute to the local economy should be implemented.