Bringing traditional dishes into gastronomy by interpreting them with modern culinary techniques: Inegöl cuisine

İnegöl cuisine, which has developed with the coexistence of different cultural communities, has a multicultural structure and constitutes an important part of the regional identity. The aim of this research is to identify the local dishes of İnegöl cuisine, which is a part of the rich culinary culture shaped especially during the Ottoman Empire, to examine the traditional recipes, production methods of these dishes and to reinterpret them with modern presentation techniques. In this study, a mixed approach was adopted and qualitative research method, experimental application and sensory analysis were utilized. Semi-structured interviews were conducted with 22 people. As a result of the interviews, six soups, twelve pastries, thirty-eight main dishes, fourteen desserts and four beverage types specific to the cuisine were identified. As a result of the interviews, six soups, twelve pastries, thirty-eight main dishes, fourteen desserts and four types of beverages specific to the cuisine were identified. Among the dishes obtained as a result of the interviews, Oğmaç Soup, Turkish Delight with Walnuts, Pumpkin Pastry, Dik Dik (Sinor), Tray Manti with Chickpeas, Kaymaçina, Starch Halva, and Dried Plum Welcome were interpreted using modern culinary techniques. The ingredients of the products have been preserved to a large extent, while the recipes have been tanned with an aesthetic presentation and contemporary touches have been added. The sensory analysis of these local dishes, which were interpreted with modern presentation on five different parameters (appearance, texture, taste and flavor, texture in the mouth, general taste) by considering sensory analysis criteria, was carried out by 20 trained panelists. The findings of the sensory analysis, when analyzed in terms of modern presentation appreciation, revealed that Dried Plum Relish had the highest mean value of 4.95. In contrast, Tray Dumplings with Chickpeas was rated the lowest by the panelists with a mean score of 4.50. Within the scope of sensory analysis, a difference test was applied to determine the differences between the various perception dimensions of the dishes. General level of appreciation, modern presentation level of appreciation, level of modern presentation techniques reflecting the authenticity of the dish, suitability to Turkish cuisine and suitability to the establishments do not differ significantly from each other statistically (χ2 = 6,08, p > 0,05). The findings show that local dishes can be integrated with modern culinary techniques, thus both preserving cultural heritage and bringing innovative products to the gastronomy sector. In addition, this research contributes to the gastronomy literature by providing an original theoretical framework for the process of systematic documentation of local dishes and their integration with modern culinary techniques. The adaptation of modernized local dishes to menus reveals concrete application models for innovative product development processes for gastronomy tourism and local businesses.