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Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy

Author

Listed:
  • Emin Arslan

    (Gastronomy and Culinary Arts Department, Zile Dinçerler School of Tourism and Hotel Management, Tokat Gaziosmanpaşa University, Tokat 60250, Turkey)

  • Hakan Kendir

    (Gastronomy and Culinary Arts Department, Zile Dinçerler School of Tourism and Hotel Management, Tokat Gaziosmanpaşa University, Tokat 60250, Turkey)

  • Halil Akmeşe

    (Tourism Management Department, Tourism Faculty, Necmettin Erbakan University, Konya 42310, Turkey)

  • Handan Özçelik Bozkurt

    (Gastronomy and Culinary Arts Department, School of Tourism and Hotel Management, Sinop University, Sinop 57000, Turkey)

  • Kamil Akyollu

    (Gastronomy and Culinary Arts Department, Zile Dinçerler School of Tourism and Hotel Management, Tokat Gaziosmanpaşa University, Tokat 60250, Turkey)

  • Cem Taner Hiçyakmazer

    (Tourism Management Department, Institute of Social Science, Necmettin Erbakan University, Konya 42310, Turkey)

Abstract

In this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.

Suggested Citation

  • Emin Arslan & Hakan Kendir & Halil Akmeşe & Handan Özçelik Bozkurt & Kamil Akyollu & Cem Taner Hiçyakmazer, 2023. "Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy," Sustainability, MDPI, vol. 15(17), pages 1-15, August.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:17:p:12889-:d:1225494
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    References listed on IDEAS

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    3. Tamás Misik & Zoltán Nagy, 2025. "Sustainability and Innovation in Hospitality Management: Green Practices in Northeastern Hungary," Sustainability, MDPI, vol. 17(13), pages 1-13, July.

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