Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.38, 2024 (SCI-Expanded)
This study investigates the cultural and gastronomic sustainability of traditional meat dishes in Mardin that include fruits. The study employed a qualitative research method and an in-depth interview technique. The data collection tool was a semi-structured interview form that included demographic information in the first part and questions evaluating the cultural and gastronomic sustainability of Mardin's traditional meat dishes, namely I(center dot)ncasiyye, Alluciye, and Firkiye, in the second part. The study presents the participants' experiences cooking traditional dishes such as I(center dot)ncasiyye, Alluciye, and Firkiye. All participants consistently used the main ingredients, including dried black plum, green plum, wild plum, and meat. However, some participants added extra ingredients to enhance the dishes. The study highlights the significance of passing down the preparation of traditional meat dishes to future generations, contributing to their cultural and gastronomic sustainability.