Evaluation of gastronomic tourism potential of Kelkit basin districts in Gümüşhane province.

The need for food and nutrition is one of the basic needs for people to survive since the day humankind existed. The forgetting and disappearance of traditional foods and beverages, which are part of our cultural identity, can be seen as an important problem today. In this study, it is aimed to investigate the culinary culture of Köse, Kelkit and Şiran districts of the Kelkit Basin districts in Gümüşhane province, to compile and record the local recipes that have been forgotten. Second purpose of the research is to develop suggestions within the scope of gastronomy tourism based on findings. Qualitative research methods were used in the research. Interviews were used to collect data, content and descriptive analysis methods were used together to analyze the data. When the findings obtained from the research are evaluated, it is understood that many dishes made locally are based on cereal, which is cultivated and harvested in wide plains of the region. In addition, it has been observed that many edible herbs that grow itself in the region are also used as main ingredients or sweeteners in the meals. In the context of disappearing intangible cultural values, we can count, "küzüm meat" which also called meat cooked in salt, "bone drying" and "forged minced meat" as traditional methods to keep the meat for long time when there were no refrigerators. On the other hand "string halva" tradition which was a ritual in village mansions on the days of winter and "keyveni" tradition have been identified as cultural values to be protected within the scope of cultural heritage. Within the scope of gastronomic tourism, it should be ensured that many foods such as kete, stuffed varieties, lalanga, wire halvah are branded by geographical indication.To protect our food traditions and bring those great tastes to the people, it is recommended in our study that the standard recipes of traditional meals should be prepared and added to standard menus of the local restaurants.