Özet:

Food and cooking culture are the cultural heritage elements that reflect the identity and characteristics of communities. At the same time, the kitchen culture is an important attraction element in the tourism product. Attractivity can be defined as attractive factors that affect a region or place where the tourist is going or not. Among these attractiveness factors, local cuisine has an increasing importance. Today, the transfer of local foods and products as an element of cultural heritage in a sustainable dimension is also of extreme importance to future generations. The study is one of the main ethnic communities that influence the Turkish cuisine culture. One of the communities living in Yalova province and playing a role in the formation of the kitchen culture of this place is Distributed. In this study, the aim is to reveal the food culture and characteristics of the Distributors located in Yalova or South. The study, using the quality research method, presented the information obtained from face-to-face conversations with migrants in the South. The findings show that grapefruit and cheese are mainly used in the Dağıstan kitchen in Yalova Güneyköy, and that traditional flavours made in this kitchen are preferred by visitors who come to the site.

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