Buryan in Local Food Culture of the City of Siirt: Case of Bahattin Buryan Sarayi

Basit Öğe Kaydı
dc.contributor.authorKanbir, Figen
dc.date.accessioned2024-12-24T19:30:39Z
dc.date.available2024-12-24T19:30:39Z
dc.date.issued2021
dc.departmentSiirt Üniversitesi
dc.description.abstractNutrition is the most important cultural pattern of all time for human beings. Along with humans' transition to a sedentary life style, nutrition has been included within the borders of the private space. In time, gastronomic preferences of different classes started to change with the acquisition of a new custom all over the world: dining out. Food culture has evolved in big cities with restaurants appealing to different classes. In these places preference of local food is an issue of status on its own. Dissimilarly, in small cities with rural characteristics, the presence of local restaurants that everyone can embrace is observed . In this context, Siirt is one of those small cities with an restaurant culture. The aim of the study is to analyze the reasons why buryan, (a kebab dish) served in one of these restaurants, Bahattin Bilryan Sarayi, is considered a local food. The study was carried out with a qualitative research technique, a (semi-structured) interview with the employees working for, Bahattin Bttryan Sarayi, one of the restaurants in the city of Siirt. In the study, it is observed that the buryan carries the characteristics of the local culture. The Bittyan and Bahattin Banyan Saran in particular, seem to be embraced by the public and private spheres, bearing the traces of both. The customers of the restaurant constitute people of different age, gender, place of residence, educational background and social class. In addition, the restaurant takes on an exemplary role for introducing the local culture to visitors from different cities and countries.
dc.identifier.doi10.22559/folklor.1546
dc.identifier.endpage925
dc.identifier.issn1300-7491
dc.identifier.issn2791-6057
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85119338443
dc.identifier.scopusqualityQ4
dc.identifier.startpage905
dc.identifier.trdizinid1120098
dc.identifier.urihttps://doi.org/10.22559/folklor.1546
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1120098
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7626
dc.identifier.volume27
dc.identifier.wosWOS:000787181000015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherRector Ciu Cyprus Int Univ
dc.relation.ispartofFolklor/Edebiyat-Folklore/Literature
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectfood culture
dc.subjectlocal food
dc.subjectburyan
dc.subjectBahattin Buryan Sarayi
dc.titleBuryan in Local Food Culture of the City of Siirt: Case of Bahattin Buryan Sarayi
dc.title.alternativeSiirt kenti yöresel yemek kültüründe büryan: Bahattin büryan sarayı örneği
dc.typeArticle

Dosyalar

Koleksiyon

WOS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu