The Registered Gastronomic Taste: Tokat Kebab
Yazarlar (3)
Dr. Öğr. Üyesi Esra ESİN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | Aydın Gastronomy | ||
| Dergi ISSN | 2687-1920 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2023 |
| Cilt / Sayı / Sayfa | 7 / 1 / 133–143 | DOI | 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v07i1009 |
| Makale Linki | https://dergipark.org.tr/en/download/article-file/2517877 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Tokat cuisine, rich in gastronomy with its wide variety and appetizing dishes, offers memorable experiences to the residents, visitors, guests, and tourists in Tokat. The most well-known taste of Tokat cuisine is Tokat kebab. ‘Tokat kebab’, made in the Tokat province, takes its name from the fact that it has been made in Tokat region for years with its unique preparation methods. It can be defined as a kebab prepared by combining its ingredients, shaping them according to its unique preparation methods and cooking it on a particular Tokat kebab stove. The current study aims to evaluate in a scientific framework the product definition, distinctive features, preparation methods, and registered features of Tokat kebab, one of the local and gastronomic products with geographical indication, by highlighting the significance of geographical indications and their contribution to tourism. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 3 |