Journal of Tourism Intelligence and Smartness

Yazarlar: Alperen KÖK, Alper KURNAZ, Hande AKYURT KURNAZ, Selda KARAHAN

Konular:Otelcilik, Konaklama, Spor ve Turizm

Anahtar Kelimeler:Dish of herb,Herbs,Aegean herbs,Local Cuisine

Özet: Today, people’s curiosity and interest in different cultures, increasing awareness about healthy life, tendency to natural foods and desire to have gastronomic experiences cause the demand for local cuisines to increase gradually. Aegean cuisine, which has different characteristics and a rich cuisine culture each region and the dishes made with these herbs. Scope of work; local cuisines and herbs were discussed conceptually and necessary information was given by scanning the relevant literature about herbs and cooking methods used in one of these cuisines, Agean cuisine. It is known that the most used herbs in Aegean cuisine are tangle, frankincense, chicory, labada, hibiscus wave, sea cowpea, asparagus, horseradish, hibiscus, mustard, arugula, cress and cibes. Considering the consmption and cooking techniques of Herbs, it is seen that mostly salad, roasting with olive oil, boiling and sauce cooking are used. It is thought that the study will contribute to future studies on the Agean cuisine, which has gained importance thanks to healthy cooking methods.

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