Revi̇vi̇ng forgotten local di̇shes and bri̇ngi̇ng them back to gastronomy: the example of Ordu provi̇nce

This research aims to contribute to the transmission of traditional elements of Ordu province's culinary culture (various culinary culture elements, religious rituals, folk rituals, regional identity, differences between past and present culinary cultures) to future generations by revealing the current levels of awareness, use, and transmission of local dishes that are in danger of being forgotten. Additionally, it is designed to reveal the state of gastronomic culture in the Ordu region and to collect information about various traditional behaviors as an additional contribution. The main question of the research is to find an answer to the question, "How can dishes that are in danger of being forgotten in the culinary culture of Ordu Province be brought to light, and how can regional dishes belonging to Ordu's culinary culture be incorporated into gastronomy?" Within the framework of a mixed-method design, quantitative data was collected from 391 participants aged 18 and over residing in Ordu using a survey method; in the second stage, qualitative data was collected through in-depth interviews with 17 participants aged 40 and over who were knowledgeable about the local culture, using a semi-structured interview method. Quantitative data were analyzed using descriptive statistics with frequency and percentage distributions through the "frequency analysis" method, while qualitative data were analyzed using the "descriptive analysis" method. Through the surveys and interviews conducted during the thesis, various information was obtained about Ordu Province, including cultural rituals, food preparation techniques, regional dishes that are in danger of being forgotten, and kitchen utensils. The literature review identified 11 soup recipes, 51 main dish recipes, 7 appetizer (salad, pickle) recipes, 26 pastry and dessert recipes, 6 bread recipes, and 2 beverage recipes. Data was collected from 391 participants through the survey and 17 participants through in-depth face-to-face interviews. The findings show that recipes such as Beetroot Soup, Fish Soup, and Cornbread are still prepared occasionally or regularly, while some dishes such as Hazelnut Soup and Bileki Bread have largely disappeared from daily habits. Traditional preparations and seasonal rituals are carried out frequently or always by 63% of participants, while table manners and the use of local utensils are rarely practiced by 58%. Funeral, wedding, and holiday rituals have emerged as important tools for social solidarity. As a result, 29 original regional recipes belonging to the Ordu culinary culture that were in danger of being forgotten were uncovered through interviews, contributing to the inventory of intangible cultural heritage belonging to the province of Ordu. Additionally, data obtained from surveys and interviews during the study period have enriched the literature with information on cultural rituals, religious rituals, regional kitchen utensils, cooking techniques, and regional lifestyle in Ordu province.