Özet:

Nutrition, which is one of the human biological needs, has become a cultural phenomenon in the historical process. The varieties of food and beverage, their preparation, cooking, storage and consumption are called "catering culture". Geographical location, climate diversity, religious beliefs and ancient civilizations are important factors in the formation of this culture. The transition of the nutritional culture formed by meat and milk products in Central Asia along with the migration to Anatolia, the grain products related to agriculture developing in Mesopotamia, the vegetables and fruits of the Egean and Mediterranean, the Byzantine, the Middle East, the European and the South Mediterranean cuisine and also the multinational structure hosted by the Ottoman, the Turkish cuisine culture is present among the first three culinary cultures in the world today. In Bingöl, where the survival of the people is based on agriculture and livestock, foods are usually made of meat, potatoes, dairy products and a variety of plants that grow in nature. In the summer there are more vegetables and meat foods, and in the winter milk products and peanut foods are consumed. In Bingöl, it is seen that in recent years the variety of foods, eating habits and meal arrangements have changed depending on urbanization and modernization. Today, with the importance of gastronomic tourism, the cities have begun to stand in the forefront with the cuisine culture. One of the important factors when tourists visit a city is the desire to know the cuisine culture of that place. In this regard, the promotion of the local foods of Bingöl and the opening of restaurants that make this kind of food in the city is of great importance. In this study, we will try to provide information about the Bingöl cuisine culture and also focus on the importance of local foods in terms of gastronomic tourism.

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