A study on the applicability of Adana province local foods in restaurants determining in view of gastronomy

Although the local products belong to a special geography, they bear traces of the culture to which they belong. Local products that are considered privileged by the local people are formed because of the combination of the products grown within the geographical boundaries of the region with the cultural customs of the region and the preparation of them using the cooking techniques and tools of the region. Adana region has created its own heritage by blending its culture, traditions and food and drink traditions with its experiences in the historical process. The main purpose of this study is to investigate the accumulation of local food culture from the past to the present of Adana province and to evaluate it from a gastronomic point of view and to study the applicability of local dishes in restaurants. For these purposes, face-to-face meetings were held between 2020 and 2021 with 50 women residing in Adana province. The data obtained from the records were analyzed using the relevant statistical package programs. When the findings of the study are examined; It was determined that 94.0% of the participants had consumed 3 meals per day in the past and 6.0% had consumed 4 meals per day. Today it was determined that 70.0% of the participants consumed 2 meals and 30.0% consumed 3 meals. It has been determined that many of the old habits continued holy days such as iftar-sahur tables, Ramazan Bayramı and kandil in Adana province, and some were not completely abandoned even if they decreased. Since it is believed that iftar will bring fertility to the house at the tables, the habit of making pilafs and distributing it to the neighbors continues, the habit of roasting and distributing halva in kandil, and the habit of cooking and distributing ashura in on muharrem. 90.0% of the participants stated that foreigners who came to Adana should taste Adana Kebab, 56.0% içli köfte, 34.0% sarma-dolma and 16.0% lahmacun and yüzük çorba. 72.0% of respondents stated that they wanted içli köfte, 44.0% wanted sarma-dolma, 34.0% wanted yüzük çorba and 10.0% wanted analı kızlı to be served in restaurants. 64.0% of the participants stated that we can make içli köfte ,48.0% sarma-dolma and 36.0% yüzük çorba available in restaurants. It is important to have in-depth knowledge of these recipes and to standardize them without losing their essence in order to offer local dishes in restaurants and to ensure the standard in these presentations. In this way, the dishes made in the province can be learned in depth with the information obtained and it can facilitate the preparation of the recipe for the application part.