Detection of local dishes not included in kastamonu local restaurant menus and alternative menu suggestions

Culinary culture is formed on the basis of the historical, geographical and cultural characteristics of the regions. Local cuisines, on the other hand, vary depending on the different characteristics of these regions such as agricultural practices and products, climatic conditions, cooking methods, tools and equipment used in the kitchen or table culture. Today, the sustainability of local cuisines has become debatable due to changing conditions such as the increase in urbanization, the development of technology, and the non-application of traditional methods and practices by younger generations. In this respect, the main purpose of this thesis is to determine the local dishes that are or not in the menus of Kastamonu local restaurants and to present alternative menu suggestions of local dishes. The research was carried out in three stages, in the first stage of the research, with a semi-structured interview form from the businesses in Kastamonu that include local dishes in their menus, in the second stage with a questionnaire to determine the local dishes that the local people living in Kastamonu want to have in Kastamonu regional cuisine restaurants, and in the third stage. In order to reach the original recipes of the dishes determined as a result of the first two stages, data were collected with a semi-structured interview form from the participants who could cook these dishes in their original form. As a result of the analyzes made, in Kastamonu local cuisine restaurants, it has been determined that the same local dishes are included in the menus, especially banduma, tirit, etli ekmek, ekişili pilav, tarhana çorbası, etli yaprak sarma and pastırmalı ekmek. While it is expected that the variety of local dishes in restaurant menus will be increased by the local people, it has been observed that restaurant operators hesitate to add new local dishes to the menus because of the concern that they will not be in demand. Finally, based on the findings of the research, it is thought that the recipes of local dishes can be determined, these recipes can be used to enrich the menus of local cuisine restaurants, and it will contribute to the preservation of Kastamonu's culinary culture in terms of ensuring the sustainability of local food diversity. Keywords: Kastamonu, local food, local cuisine restaurant, restaurant menu, recipes.