Author
Gülhan Atnur, Damlanur Küçükyıldız, İhsan Safi
Publication Place
Mardin Artuklu University -
Mardin Artuklu University
Subject
Mukaddime, 2020-05, Vol.11(1), p.124-153
Type
Book
Language
ara,eng,tur
Digital
Yes
Manuscript
No
Library
Leitir Library
Library Asset ID
ISSN: 1309-6087, EISSN: 2459-0711, DOI: 10.19059/mukaddime.712092
Record ID
cdi_doaj_primary_oai_doaj_org_article_8fbecece05c54a5f9a778865a08c0f94
Library Location
DOAJ Directory of Open Access Journals (WRLC)
Notes
Nowadays, as living conditions change and individuals and families see eating out as a social activity, eating out has become a necessity. That's why restaurants have become important places for people who are away from home or want to taste different flavors, who come from other countries or cities, and who are curious about and want to try the flavors of the region they come from. In this study, based on the observation and interview method, restaurants and their slightly more modern versions in Rize were examined. In particular, face-to-face interviews were held with restaurant owners, and the information obtained as a result of observations made in restaurants and examination of menu cards was evaluated. In addition, conversations were held with local people, and evaluations were made in the light of information received from resource persons and as a result of observations made in the region. Thus, the eating out culture of the region was examined through restaurants. The study is limited to Rize's restaurants, which have a deep-rooted history and focus on local flavors. In addition, in the study, restaurants with a historical background in the region were introduced, and it was concluded that most of these places in the province and districts have a traditional structure that has been passed down from generation to generation, and that the people of Rize have acquired a profession in restaurant business in other places other than their own city.
Detaylı Başlık
Dışarıda Yeme Kültürü ve Lokantalar: Rize Örneği
