A PARTICULAR GASTRONOMIC VALUE IN GÜMÜŞHANE REGION; HARÇ BREAD

Abstract

Author(s): Yener OĞAN

Although gastronomy is a detailed knowledge obtained from various fields that closely concern the welfare and nutrition of people, it can be stated that the word origin dates back to the ancient Greeks. Bread, on the other hand, is one of the most basic foods in the nutrition of societies since the use of fire. Bread, which is an indispensable food in people's lives, is produced and consumed in different ways in today's societies. In this context, the production, consumption, cooking method, geographical characteristics, beliefs, climate diversity, culture and bakery characteristics of a region-specific bread should be evaluated in terms of gastronomy. Therefore, this study is thought to have an important place in the culture of the Anatolian culinary culture of the region of Gümü?hane Harç Bread evaluated in terms of gastronomy. Within the scope of the study, face to face interviews were conducted with 10 participants who were found to have information in the region. The materials related to the Harç Bread, fermentation, cooking time, oven, drying method and reason, storage method, consumption method and construction were determined. In the light of the findings, it was concluded that the mortar bread had an important gastronomic value in the region.

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