Kırklareli yöresine ait bir içecek olan hardaliyenin Türk mutfağında bilinilirliğinin arttırılması ve şifa verici etkilerinin gastronomik açıdan incelenmesi
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2021
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Hardaliye, Kırklareli yöresine ait bir içecek olup kökeni antik çağa kadar dayanmaktadır. Koyu renkli aromatik üzümlerin laktik asit fermantasyonundan elde edilen Hardaliye, bu çalışmanın temel konusunu oluşturmaktadır. Araştırmanın amacı, Hardaliye'nin Türk mutfağında bilinirliğinin araştırılması ve etkilerinin incelenmesidir. Bu amaç doğrultusunda İstanbul'da ikamet eden 300 katılımcıdan veri toplanmıştır. Veri toplama aracı, araştırmacı tarafından yapılan literatür taraması sonucunda geliştirilmiştir. Geliştirilen anketlerin isimleri Hardaliye'nin Bilinirliği, Hardaliye'nin Tüketimine Yönelik Engeller, Hardaliye'nin Tercih Nedenleri olarak belirlenmiştir. Araştırma sonuçlarına göre Hardaliye'nin bilinirlik düzeyi düşüktür. Hardaliye'nin bilinirliğinin en yüksek olduğu yaş grubu 50 ve üzeridir. Herhangi bir fonksiyonel içecek tüketen katılımcılarda, Hardaliye'nin bilinirliği daha yüksek düzeydedir. Bunun yanında Hardaliye'nin hammaddesinin üzüm olduğunu bilen katılımcılarda da Hardaliye'nin bilinirliği yüksektir. Hardaliye'yi daha önce duymayanlar, herhangi bir fonksiyonel içecek tüketmeyenler, Hardaliye'nin hammaddesini bilmeyenlerin, Hardaliye tüketimine yönelik engellerinin daha fazla olduğu ortaya konulmuştur. Hardaliye'yi daha önce duyan, Hardaliye'nin hammaddesini bilen ve herhangi bir fonksiyonel içecek tüketen katılımcıların Hardaliye'yi tercih nedenleri düzeylerinin daha yüksek olduğu saptanmıştır.
Hardaliye is a beverage that belongs to The Kırklareli region and its origin dates back to ancient times. As a beverage which is obtained from the lactic acid fermentation of dark coloured aromatic grapes, Hardaliye, constitutes the main subject of this study. The aim of this research is to investigate the recognition of Hardaliye in Turkish cuisine and to examine its effects. For this purpose, 300 participants' who reside at Istanbul data were collected and the data collection tool was developed as a result of the literature review conducted by the researcher. The names of the developed surveys have been stated as the Awareness of the Hardaliye, the Obstacles to the Consumption of the Hardaliye, and the Reasons for the Preference of the Hardaliye. According to the research results, the awareness level of Hardaliye is low. The age group with the highest recognition of the Hardaliye is 50 and above. The awareness of Hardaliye is higher among participants who consume any functional beverage. In addition, the participants who know that the raw material of Hardaliye is grape, has a high recognition of Hardaliye. It has been revealed that those who have not heard of Hardaliye before, those who do not consume any functional drinks, and those who do not know the raw material of Hardaliye have more obstacles for Hardaliye consumption. It was determined that the participants who heard Hardaliye before, knew the raw material of Hardaliye and consumed any functional drink had higher levels of reasons to prefer Hardaliye.
Hardaliye is a beverage that belongs to The Kırklareli region and its origin dates back to ancient times. As a beverage which is obtained from the lactic acid fermentation of dark coloured aromatic grapes, Hardaliye, constitutes the main subject of this study. The aim of this research is to investigate the recognition of Hardaliye in Turkish cuisine and to examine its effects. For this purpose, 300 participants' who reside at Istanbul data were collected and the data collection tool was developed as a result of the literature review conducted by the researcher. The names of the developed surveys have been stated as the Awareness of the Hardaliye, the Obstacles to the Consumption of the Hardaliye, and the Reasons for the Preference of the Hardaliye. According to the research results, the awareness level of Hardaliye is low. The age group with the highest recognition of the Hardaliye is 50 and above. The awareness of Hardaliye is higher among participants who consume any functional beverage. In addition, the participants who know that the raw material of Hardaliye is grape, has a high recognition of Hardaliye. It has been revealed that those who have not heard of Hardaliye before, those who do not consume any functional drinks, and those who do not know the raw material of Hardaliye have more obstacles for Hardaliye consumption. It was determined that the participants who heard Hardaliye before, knew the raw material of Hardaliye and consumed any functional drink had higher levels of reasons to prefer Hardaliye.
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Gastronomi ve Mutfak Sanatları, Gastronomy and Culinary Arts
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86