Year: 2025
Type: article
Abstract: Kaymaklı çöreği, which is traditionally made and registered as a geographically indicated product, is on the verge of being forgotten by the new generation and is not very well known. In addition, in a region visited by many locals and foreigners, the local people cannot earn enough income from this product. This study aims to increase the awareness of Kaymaklı çöreği, a type of bread made with traditional methods and registered as a geographically indicated product, to ensure that the local people contribute to product marketing and to pass it on to future generations. The first part of the study includes a literature review on Kaymaklı çöreği. The second part of the study includes interviews with local people regarding Kaymaklı çöreği. Housewives living in Kaymaklı district and actively involved in bread making were selected as the interview sample group. It is seen that Kaymaklı çöreği has a regional originality.
Authors: Bülent YORGANCI, Ayşe Nevin SERT, Nevres SEZEN
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4411462300