Giresun'a ait coğrafi işaretli görele dondurması ve bu dondurmanın gastronomi turizmi bağlamında değerlendirilmesi
Abstract
Bu araştırma, Türkiye'nin coğrafi işaret alarak tescillenmiş ikinci dondurması olan Giresun iline ait Görele Dondurmasının tarihini, bileşenlerini, günümüzdeki durumunu ve gastronomi turizmi bakımından değerlendirile bilirliğini ortaya koyabilmek amacıyla yapılmıştır. Bunun için Giresun'un Görele ilçesinde 2020 yılı Ağustos ve Ekim ayları arasında Görele Dondurması üretimi ve satışı yapan 6, geçmişte dondurmacılık yapan fakat şu an yaşlılıklarından ötürü yapamayan 2 ve bu dondurmayı tüketen 37 kişiyle nitel araştırma yöntemlerinden olan derinlemesine mülakat tekniği kullanılarak yüz yüze görüşme yapılmış ve ayrıca sahada gözlem yapılarak veriler elde edilmiştir. Elde edilen verilerin değerlendirilmesi sonucunda Görele Dondurmasının Türkiye'de yalnızca Giresun'un Görele ilçesinde yaklaşık 200 yıldır fakat ticari olarak 150 yıldır üretilen bir dondurma olduğu ortaya koyulmuştur. Yapımında kullanılan meyan kökü özütü, sunumunda kullanılan kar/buz ve tuz karışımı, yumuşak ve köpük gibi sunabilmek amacıyla gerekli ustalık becerisi bu dondurmanın ayırt edici özellikleri olarak görülmüştür. Gastronomi turizmi amacıyla Görele Dondurmasını tanıtıcı festivaller, reklamlar yapılması katılımcılar tarafından dile getirilmekle birlikte yerel yönetimlerin bu ürünü tanıtmak anlamında daha fazla reklam yapmaları ve özellikle kurumsal web sitelerinde Görele Dondurmasına daha fazla yer vermeleri gerektiği görüşü ortaya çıkmıştır.
This research was carried out in order to reveal the history, ingredients, current status and evaluability of the Görele ice cream of Giresun, which is the second ice cream of Turkey registered with geographical indication, in terms of gastronomy tourism. For this purpose, between August and October 2020 in Giresun, Görele face-to-face interviews were made using the in-depth interview technique, which is one of the qualitative research methods, with 6 people who made Görele ice cream production and sales, 2 people who made Görele ice cream in the past but could not do it due to their old age and 37 people who consumed this ice cream. In addition, data were obtained by making observations in the field. As a result of the evaluation of the data obtained, it has been revealed that Görele Ice Cream has been produced only in Giresun's Görele district in Turkey for approximately 200 years but commercially for 150 years. The licorice extract used in its preparation, the mixture of snow / ice and salt used in its presentation, the skill of mastership required to present it as soft and foamy are seen as the distinctive features of this ice cream. Importance of festivals and advertisements promoting Görele Ice Cream for the purpose of gastronomic tourism were voiced by the participants and it was also revealed that by opinions, local governments should make more advertisements to promote this product and especially give more place to Görele Ice Cream on corporate websites.
This research was carried out in order to reveal the history, ingredients, current status and evaluability of the Görele ice cream of Giresun, which is the second ice cream of Turkey registered with geographical indication, in terms of gastronomy tourism. For this purpose, between August and October 2020 in Giresun, Görele face-to-face interviews were made using the in-depth interview technique, which is one of the qualitative research methods, with 6 people who made Görele ice cream production and sales, 2 people who made Görele ice cream in the past but could not do it due to their old age and 37 people who consumed this ice cream. In addition, data were obtained by making observations in the field. As a result of the evaluation of the data obtained, it has been revealed that Görele Ice Cream has been produced only in Giresun's Görele district in Turkey for approximately 200 years but commercially for 150 years. The licorice extract used in its preparation, the mixture of snow / ice and salt used in its presentation, the skill of mastership required to present it as soft and foamy are seen as the distinctive features of this ice cream. Importance of festivals and advertisements promoting Görele Ice Cream for the purpose of gastronomic tourism were voiced by the participants and it was also revealed that by opinions, local governments should make more advertisements to promote this product and especially give more place to Görele Ice Cream on corporate websites.
Description
Keywords
Gastronomi ve Mutfak Sanatları, Coğrafi işaretler, Dondurma, Gastronomy and Culinary Arts, Gastronomi, Geographical indications, Ice cream, Giresun, Gastronomy, Giresun-Görele, Giresun, Giresun-Görele, Mutfak turizmi, Gastronomic tourısm