THE ROLE OF WİLD PLANTS AND LOCAL HERBS İN GİRESUN’S CULİNARY CULTURE

Zeynep Sude Önal; Mustafa Sandıkcı

Article Details

THE ROLE OF WİLD PLANTS AND LOCAL HERBS İN GİRESUN’S CULİNARY CULTURE

Authors:

Zeynep Sude Önal | Mustafa Sandıkcı

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gastronomi | Mutfak Kültürü | Yöresel Mutfaklar | Sürdürülebilir Gastronomi | Geleneksel Yemek

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.30-48

Document Type:

Article

Publication Date:

3/2025

Document Language:

Turkish

Document ID (Org No.):

2001343729

pISSN:

2602-4144

Keywords:

Abstract:

 Giresun is a region where wild plants and local herbs are widely consumed due to the rich vegetation cover of its natural geography. These edible plants play a crucial role in promoting local cuisines and enhancing the gastronomic image of the region. However, a literature review reveals that studies on the use of these herbs in dishes are limited, and existing studies tend to focus more on the ethnobotanical or medicinal aspects. This study is important in terms of providing information about the dishes made in Giresun, considering the diversity of edible herbs in Giresun. The aim of this study is to investigate the importance of wild plants and local herbs in the culinary culture of Giresun. In this study, qualitative research methods were used, and the data were obtained through document analysis and semi-structured interview techniques. The interviews were conducted with a participant group consisting of 10 individuals selected from the local population, who are well-versed in the culinary culture of Giresun. The findings were obtained through descriptive analysis. It has been concluded that the regions rich biological diversity and the local wild plants and herbs constitute a significant part of the culinary culture. Therefore, the preservation, sustainable use, and promotion of these valuable resources are of great importance for their transmission to future generations.

 Giresun is a region where wild plants and local herbs are widely consumed due to the rich vegetation cover of its natural geography. These edible plants play a crucial role in promoting local cuisines and enhancing the gastronomic image of the region. However, a literature review reveals that studies on the use of these herbs in dishes are limited, and existing studies tend to focus more on the ethnobotanical or medicinal aspects. This study is important in terms of providing information about the dishes made in Giresun, considering the diversity of edible herbs in Giresun. The aim of this study is to investigate the importance of wild plants and local herbs in the culinary culture of Giresun. In this study, qualitative research methods were used, and the data were obtained through document analysis and semi-structured interview techniques. The interviews were conducted with a participant group consisting of 10 individuals selected from the local population, who are well-versed in the culinary culture of Giresun. The findings were obtained through descriptive analysis. It has been concluded that the regions rich biological diversity and the local wild plants and herbs constitute a significant part of the culinary culture. Therefore, the preservation, sustainable use, and promotion of these valuable resources are of great importance for their transmission to future generations.

 Giresun is a region where wild plants and local herbs are widely consumed due to the rich vegetation cover of its natural geography. These edible plants play a crucial role in promoting local cuisines and enhancing the gastronomic image of the region. However, a literature review reveals that studies on the use of these herbs in dishes are limited, and existing studies tend to focus more on the ethnobotanical or medicinal aspects. This study is important in terms of providing information about the dishes made in Giresun, considering the diversity of edible herbs in Giresun. The aim of this study is to investigate the importance of wild plants and local herbs in the culinary culture of Giresun. In this study, qualitative research methods were used, and the data were obtained through document analysis and semi-structured interview techniques. The interviews were conducted with a participant group consisting of 10 individuals selected from the local population, who are well-versed in the culinary culture of Giresun. The findings were obtained through descriptive analysis. It has been concluded that the regions rich biological diversity and the local wild plants and herbs constitute a significant part of the culinary culture. Therefore, the preservation, sustainable use, and promotion of these valuable resources are of great importance for their transmission to future generations.

 Giresun, doğal coğrafyasının zengin bitki örtüsüne sahip olması nedeniyle yabani bitkilerin ve yerel otların yaygın olarak tüketildiği bir bölgedir. Bu yenilebilir bitkiler, yerel mutfakların tanıtımı ve bölge mutfağının gastronomik imajının geliştirilmesi açısından son derece önemli bir rol oynamaktadır. Ancak, yapılan literatür taramasında bu otların yemeklerde kullanımı üzerine yapılan çalışmaların sınırlı olduğunu ve var olan çalışmaların daha çok etnobotanik veya tıbbi yönlerine vurgu yapıldığını ortaya koymaktadır. Bu çalışma, Giresunun yenilebilir ot çeşitliliği göz önünde bulundurularak, Giresunda yapılan yemekler hakkında bilgi verilmesi açısından önem taşımaktadır. Makalenin amacı Giresunda yabani bitkilerin ve yerel otların yemek kültüründeki önemini araştırmaktır. Bu çalışmada nitel araştırma yöntemleri kullanılarak, veriler doküman analizi ve yarı yapılandırılmış görüşme tekniği ile elde edilmiştir. Görüşmeler, Giresun mutfak kültürüne hâkim, yerli halk içerisinden seçilen 10 kişiden oluşan katılımcı grubu ile birebir gerçekleşmiştir. Bulgulara betimsel analiz yöntemi ile ulaşılmıştır. Giresunun zengin biyolojik çeşitliliği ve yöreye özgü yabani bitki ve yerel otlar, bölgenin mutfak kültürünün önemli bir parçasını oluşturmakta ve bu değerli varlıkların korunması, sürdürülebilir kullanımı ve tanıtılması gelecek nesillere aktarılması açısından büyük önem taşıdığı sonucuna ulaşılmıştır.

Article Details

THE ROLE OF WİLD PLANTS AND LOCAL HERBS İN GİRESUN’S CULİNARY CULTURE

Authors:

Zeynep Sude Önal | Mustafa Sandıkcı

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gastronomi | Mutfak Kültürü | Yöresel Mutfaklar | Sürdürülebilir Gastronomi | Geleneksel Yemek

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.30-48

Document Type:

Article

Publication Date:

3/2025

Document Language:

Turkish

Document ID (Org No.):

2001343729

pISSN:

2602-4144

Giresun Culinary Culture

Local Herbs

Wild Plants

Regional Cuisine.Giresun Yemek Kültürü

Yerel Otlar

Yabani Bitkiler

Yöresel Mutfak.

Issues

Article Details

Authors: Zeynep Sude Önal | Mustafa Sandıkcı

Publisher: Çanakkale Onsekiz Mart University

Main Topics: Gastronomi | Mutfak Kültürü | Yöresel Mutfaklar | Sürdürülebilir Gastronomi | Geleneksel Yemek

Journal: Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.30-48

Document Type: Article

Publication Date: 3/2025

Document Language: Turkish

Document ID (Org No.): 2001343729

pISSN: 2602-4144

Issues

Authors:

Zeynep Sude Önal | Mustafa Sandıkcı

Publisher:

Çanakkale Onsekiz Mart University

Main Topics:

Gastronomi | Mutfak Kültürü | Yöresel Mutfaklar | Sürdürülebilir Gastronomi | Geleneksel Yemek

Journal:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.30-48

Document Type:

Article

Publication Date:

3/2025

Document Language:

Turkish

Document ID (Org No.):

2001343729

pISSN:

2602-4144