Evaluation of the Vegetarian and Vegan Aspects of Traditional Dishes in the Western Black Sea Region

Ekrem Alçiçek; Özlem Özer Altundağ

Article Details

Evaluation of the Vegetarian and Vegan Aspects of Traditional Dishes in the Western Black Sea Region

Authors:

Ekrem Alçiçek | Özlem Özer Altundağ

Publisher:

Hitit University

Main Topics:

Günlük Yaşam ve Tüketim | Tarım | Yiyecek ve İçeceğin Kültürel Çalışmaları | Rekreasyon | Tatil ve Turizm Coğrafyası | Beslenme Eğitimi

Journal:

Hitit Sosyal Bilimler Dergisi Vol.18 Issue 2, pp.603-621

Document Type:

Article

Publication Date:

8/2025

Document Language:

Turkish

Document ID (Org No.):

2001354498

pISSN:

2757-7449

Keywords:

Abstract:

 Since the existence of humankind, people have struggled to obtain food and drink for survival. In todays consumer society, this struggle has been left behind, and eating and drinking have become a source of pleasure and enjoyment beyond mere sustenance. As societies transitioned from hunter-gatherers to those aiming for a balanced and adequate intake of nutrients, food cultures have continued to evolve. This reality has given rise to new gastronomy trends while not diminishing the preference for traditional flavors. One of these new gastronomy trends is vegetarianism, which, although having ancient roots, has gained significant popularity in recent years. Today, the number of individuals following a vegetarian diet is considerable and continues to increase. People adopt this dietary style for various reasons, with environmental concerns and health considerations being among the most prominent. This diet, which involves limiting or completely avoiding the consumption of animal-based foods, has been linked to reducing the risk of certain diseases later in life. Although there is extensive literature on the relationship between nutrition and health, studies examining the compatibility of regional or traditional dishes with this dietary approach are limited. While some studies have analyzed local cuisines within individual provinces in the Black Sea region, this research is the first to conduct a regional-level analysis. In this study, the traditional dishes of the Western Black Sea region were evaluated in terms of their suitability for vegetarian and vegan diets. Information on local dishes was obtained from the official websites of provincial cultural and tourism departments and municipalities, and their nutritional content was analyzed. The results indicate that due to the frequent use of animal-based ingredients, 38 of the traditional dishes in the Western Black Sea region are most suitable for an omnivorous diet and are not well-suited for individuals or tourists following vegetarian, particularly vegan, diets. Regarding traditional soups of the Western Black Sea region, 38.09 were found to be most compatible with the lacto-vegetarian dietary pattern. When evaluating the overall traditional cuisine of the Black Sea region, it appears to be rich in vegetarian options but lacking in vegan-friendly choices. However, some modifications to traditional recipes, such as replacing butter with plant-based oils, could make these dishes suitable for vegan tourists. By providing training to businesses in the region, traditional dishes could be adapted to accommodate tourists who prefer meat-free diets. In future studies, the development of different formulations of local dishes for tourists or visitors who need vegetarian, vegan nutrition will contribute to both the literature and the tourism economy in the region.

 Since the existence of humankind, people have struggled to obtain food and drink for survival. In todays consumer society, this struggle has been left behind, and eating and drinking have become a source of pleasure and enjoyment beyond mere sustenance. As societies transitioned from hunter-gatherers to those aiming for a balanced and adequate intake of nutrients, food cultures have continued to evolve. This reality has given rise to new gastronomy trends while not diminishing the preference for traditional flavors. One of these new gastronomy trends is vegetarianism, which, although having ancient roots, has gained significant popularity in recent years. Today, the number of individuals following a vegetarian diet is considerable and continues to increase. People adopt this dietary style for various reasons, with environmental concerns and health considerations being among the most prominent. This diet, which involves limiting or completely avoiding the consumption of animal-based foods, has been linked to reducing the risk of certain diseases later in life. Although there is extensive literature on the relationship between nutrition and health, studies examining the compatibility of regional or traditional dishes with this dietary approach are limited. While some studies have analyzed local cuisines within individual provinces in the Black Sea region, this research is the first to conduct a regional-level analysis. In this study, the traditional dishes of the Western Black Sea region were evaluated in terms of their suitability for vegetarian and vegan diets. Information on local dishes was obtained from the official websites of provincial cultural and tourism departments and municipalities, and their nutritional content was analyzed. The results indicate that due to the frequent use of animal-based ingredients, 38 of the traditional dishes in the Western Black Sea region are most suitable for an omnivorous diet and are not well-suited for individuals or tourists following vegetarian, particularly vegan, diets. Regarding traditional soups of the Western Black Sea region, 38.09 were found to be most compatible with the lacto-vegetarian dietary pattern. When evaluating the overall traditional cuisine of the Black Sea region, it appears to be rich in vegetarian options but lacking in vegan-friendly choices. However, some modifications to traditional recipes, such as replacing butter with plant-based oils, could make these dishes suitable for vegan tourists. By providing training to businesses in the region, traditional dishes could be adapted to accommodate tourists who prefer meat-free diets. In future studies, the development of different formulations of local dishes for tourists or visitors who need vegetarian, vegan nutrition will contribute to both the literature and the tourism economy in the region.

 Since the existence of humankind, people have struggled to obtain food and drink for survival. In todays consumer society, this struggle has been left behind, and eating and drinking have become a source of pleasure and enjoyment beyond mere sustenance. As societies transitioned from hunter-gatherers to those aiming for a balanced and adequate intake of nutrients, food cultures have continued to evolve. This reality has given rise to new gastronomy trends while not diminishing the preference for traditional flavors. One of these new gastronomy trends is vegetarianism, which, although having ancient roots, has gained significant popularity in recent years. Today, the number of individuals following a vegetarian diet is considerable and continues to increase. People adopt this dietary style for various reasons, with environmental concerns and health considerations being among the most prominent. This diet, which involves limiting or completely avoiding the consumption of animal-based foods, has been linked to reducing the risk of certain diseases later in life. Although there is extensive literature on the relationship between nutrition and health, studies examining the compatibility of regional or traditional dishes with this dietary approach are limited. While some studies have analyzed local cuisines within individual provinces in the Black Sea region, this research is the first to conduct a regional-level analysis. In this study, the traditional dishes of the Western Black Sea region were evaluated in terms of their suitability for vegetarian and vegan diets. Information on local dishes was obtained from the official websites of provincial cultural and tourism departments and municipalities, and their nutritional content was analyzed. The results indicate that due to the frequent use of animal-based ingredients, 38 of the traditional dishes in the Western Black Sea region are most suitable for an omnivorous diet and are not well-suited for individuals or tourists following vegetarian, particularly vegan, diets. Regarding traditional soups of the Western Black Sea region, 38.09 were found to be most compatible with the lacto-vegetarian dietary pattern. When evaluating the overall traditional cuisine of the Black Sea region, it appears to be rich in vegetarian options but lacking in vegan-friendly choices. However, some modifications to traditional recipes, such as replacing butter with plant-based oils, could make these dishes suitable for vegan tourists. By providing training to businesses in the region, traditional dishes could be adapted to accommodate tourists who prefer meat-free diets. In future studies, the development of different formulations of local dishes for tourists or visitors who need vegetarian, vegan nutrition will contribute to both the literature and the tourism economy in the region.

 İnsanoğlu var olduğundan beri hayatını idame ettirebilmek için yiyecek ve içecek için mücadele etmiştir. Günümüz tüketim toplumu bu mücadeleyi arkada bırakarak yeme içmeyi bir mücadelenin ötesinde taşıyarak keyif ve haz alma aracı olarak kullanmaktadır. Avcı toplayıcı toplumdan besin öğelerini dengeli ve yeterli almayı hedefleyen bir topluma geçişte de insanoğlu yemek kültürlerini sürdürmeye devam etmektedir. Bu gerçeklik beraberinde yeni gastronomi trendlerini ortaya çıkarırken, yöresel lezzetlerinde tercih edilirliğini azaltmamaktadır. Bu yeni gastronomi trendlerden birisi de aslında geçmişi çok eskiye dayanan fakat popülaritesi son yıllarda artmış olan vejetaryen beslenmedir. Günümüzde vejetaryen beslenme uygulayan birey sayısı azımsanmayacak seviyede olup her geçen günde artış göstermektedir. İnsanların bu beslenme tarzını benimsemelerinin birçok sebebi vardır bu sebeplerin başında çevreyi koruma ve sağlık endişeleri yer almaktadır. Hayvansal temelli gıdaların tüketiminin sınırlandırılmasına veya hiç tüketilmemesine dayanan bu beslenme uygulaması ileriki yaşlarda bazı hastalıkların oluşum riskinin önüne geçebilmektedir. Literatürde beslenmenin sağlıkla ilişkisi üzerine yapılan birçok çalışma mevcuttur fakat bölgesel ya da yöresel yemeklerin bu beslenme türüne uygunluğunu inceleyen çalışmalar sınırlıdır. Karadeniz bölgesinde il bazlı çalışmalar bulunmaktadır fakat bu çalışma bölgesel olarak inceleyen ilk çalışmadır. Bu çalışmada Batı Karadeniz bölgesi yöresel yemeklerinin vejetaryen vegan beslenme türü açısından değerlendirilmesi gerçekleştirilmiştir. İl kültür ve turizm bakanlıkları ile belediye resmi sitelerinden yöresel yemeklere ulaşılmış olup besin içerikleri değerlendirilmiştir. Çıkan sonuçlar bitkisel bazı besinlerin yoğun kullanıldığı Batı Karadeniz yöresel yemeklerinin hazırlanmasında kullanılan hayvansal gıda malzemeleri sebebiyle 38 oranla en çok omnivor beslenme tipine uygun olduğunu ve vejetaryen beslenme uygulamasına, özellikle vegan beslenme türüne sahip turistlerebireylere uygun olmadığını göstermektedir. Batı Karadeniz bölgesi yöresel çorbalarının ise 38.09 oranla en çok vejetaryen beslenme türü arasında lakto vejetaryen beslenme türüne uygun olduğunu göstermektedir. Karadeniz yöresel yemekleri genel olarak değerlendirildiğinde vejetaryen beslenme açısından zengin olabilir fakat vegan beslenme açısından değerlendirildiğinde fakir bir bölgedir. Bu yöresel yemek içeriklerinde yapılabilecek bazı değişimler ile örneğin; tereyağı yerine bitkisel sıvı yağ bu yöresel yemekler vegan turistlere de uygun hale getirilebilir. Bölgede bulunan işletmelere eğitimler verilerek yöresel yemekler etsiz beslenme tercih eden turistlere uygun hale getirilebilir. İleriki çalışmalarda vejetaryen, vegan beslenme gereksinimi duyan turistler ya da ziyaretçiler için yöresel yemeklerin farklı formülasyonlarının geliştirilmesi hem literatüre hem de bölgede turizm ekonomisine katkı sağlayacaktır.

Article Details

Evaluation of the Vegetarian and Vegan Aspects of Traditional Dishes in the Western Black Sea Region

Authors:

Ekrem Alçiçek | Özlem Özer Altundağ

Publisher:

Hitit University

Main Topics:

Günlük Yaşam ve Tüketim | Tarım | Yiyecek ve İçeceğin Kültürel Çalışmaları | Rekreasyon | Tatil ve Turizm Coğrafyası | Beslenme Eğitimi

Journal:

Hitit Sosyal Bilimler Dergisi Vol.18 Issue 2, pp.603-621

Document Type:

Article

Publication Date:

8/2025

Document Language:

Turkish

Document ID (Org No.):

2001354498

pISSN:

2757-7449

Gastronomy

Western Black Sea

Traditional cuisine

Vegetarian

VeganGastronomi

Batı Karadeniz

Yöresel yemekler

Vejetaryen

Vegan Giriş

Issues

Article Details

Authors: Ekrem Alçiçek | Özlem Özer Altundağ

Publisher: Hitit University

Main Topics: Günlük Yaşam ve Tüketim | Tarım | Yiyecek ve İçeceğin Kültürel Çalışmaları | Rekreasyon | Tatil ve Turizm Coğrafyası | Beslenme Eğitimi

Journal: Hitit Sosyal Bilimler Dergisi Vol.18 Issue 2, pp.603-621

Document Type: Article

Publication Date: 8/2025

Document Language: Turkish

Document ID (Org No.): 2001354498

pISSN: 2757-7449

Issues

Authors:

Ekrem Alçiçek | Özlem Özer Altundağ

Publisher:

Hitit University

Main Topics:

Günlük Yaşam ve Tüketim | Tarım | Yiyecek ve İçeceğin Kültürel Çalışmaları | Rekreasyon | Tatil ve Turizm Coğrafyası | Beslenme Eğitimi

Journal:

Hitit Sosyal Bilimler Dergisi Vol.18 Issue 2, pp.603-621

Document Type:

Article

Publication Date:

8/2025

Document Language:

Turkish

Document ID (Org No.):

2001354498

pISSN:

2757-7449