Aydın Gastronomy

Yazarlar: Fatma Nur ŞEN NEGİZÖZEN, İ̇lkay YILMAZ

Konular:Beslenme ve Diyetetik, Otelcilik, Konaklama, Spor ve Turizm

Anahtar Kelimeler:Artisan,Natural,Handmade,Gastronomy,Traditional

Özet: Dictionaries define the term “artisan” as activities performed by the artist or requiring specialization. In order words, it can be defined as producing locally known products without losing their organic nature. Artisan food is characterized by being handmade, produced through traditional methods, matured conventionally by proper fermentation, free of chemical additives or preservatives. Artisan food requires attention not only for their contribution to health, as they are natural and additivefree, but also for supporting Artisan food producers and promoting local products, therefore, for their economic value. Maintaining the production process of Artisan food with an understanding of tradition, legacy, experiment, intuition and science is of great importance for the gastronomy and promotion of our country. The purpose of this review is to create a research resource as the literature lacks similar studies on Artisan food, to indicate the importance of Artisan food with the findings obtained from different resources, and to draw attention to the conservation of traditional Turkish culinary culture.

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