An Forgotten Taste in Trabzon Cuısıne Culture: Gecin Dish

Abstract

One of the distinguishing features of societies living in a particular region is the food culture. The climate, geography, and agricultural products of a region shape the culinary culture and food variety of that region. Turkish cuisine has gained considerable wealth as a result of the cultural interactions it has experienced in the historical process. Moreover, the richness of the local cuisine can be forgotten over time. For this reason, studies should be carried out to protect local products and transfer them to future generations. Trabzon is a city rich in culinary culture with its historical and cultural background. In this study, it is aimed to introduce the "Gecin" dish, one of the regional dishes of Trabzon, and to bring it to the literature. In this study, in which a qualitative research method was used, face-to-face interviews were conducted with 10 women aged 70 and over, who were born and raised in Trabzon. A semi-structured interview form was used in face-to-face interviews. The findings obtained as a result of the interview were recorded. According to the information obtained as a result of the findings; It turns out that the "Gecin" dish has a history of more than 100 years. The "Gecin" meal is not made as often as in the past, and it is not known in the region except for some families. It is important to carry out promotional activities in order to prevent this dish from being forgotten, to include it in the menus of local restaurants, and to transfer it to future generations.

Keywords: Culture, Local Cuisine, Gecin Dish, Trabzon