Özet:

This article is discussed as an image of the traditional Turkish cuisine culture in the Espiye pics, production, consumption and cultural context. Kitchen, the various products of people (plants, animals, etc.) It is an artistic field of experience that they transform into food/food. The type and name of the food, along with the selected products, is determined by local characteristics and culture. In recent years, people’s eating habits are local, natural, organic, etc. It began to form around the images. The effects of these images on the Turkish cuisine culture have also highlighted the products belonging to the village and culture. In this context, the processes of conversion to food by questioning the place of meat and grain in the Turkish cuisine culture are discussed from the point of view. During the process of preparation of the pudding, the attention is paid to elements such as the supply of the necessary ingredients, product preference and decision-making, processing of the material, mastery, cooking time, service options. The phenomenon of nutrition is not a subject to be passed through the concept of meal (morning, lunch and dinner). Especially in a period when people are focused on the experience-related tourism phenomenon, the appearance of the kitchen as an artistic and cultural field of creation has highlighted the trademarks, patents, geographical marks and registration processes. It can be said that the kitchen is formed as a cultural tourism area. This new understanding, also known as gastronomic tourism, has made it possible for local cuisine to gain importance in this scope by bringing their own culture and understanding into the body as a substantial physiological need (the need to be removed). In this context, the article identifies the characteristics that highlight the kitchen image known as the Spiye Pidesi, and the place within the Turkish cuisine traditions is questioned.

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