Özet:

The Turkish cuisine, with its cultural values and diversity, has an important place in gastronomy tourism. The Black Sea cuisine, which has an important place in Turkish cuisine, is among the cuisine that has come from the past to the present without much change. Many of the products made from the past by the people living in the Black Sea, still continuing to be produced and consumed, are still preferred in the tables. The Sinop kitchen is also in an important kitchen position that represents the Black Sea area. It is known that the Sinop cuisine consumes mainly meat foods, the fishing activities are developed because of the sea coast, the fungi are collected fresh from the forest and the foods made with cereals are consumed. In the Sinop cuisine, in addition to winter vegetables, fruits such as ayva and castan are also used in meals. The study was conducted between August and September 2019. Interviews techniques were used to get to the basis of the subject during the research. 30 volunteers who have been informed about the Sinop cuisine have been interviewed. The people to be interviewed were told to be Sinoplu and reside in Sinop. As a result, foods that are in the Sinop kitchen and consumed in the past are often made in the homes (Sinop logic, moisture, meat nuts, nuts, cabbage, salt fish, fish or fish, beef filling, circular beef, flour vaccine, climbing, Boyabat pudding, butter printing, etc.) has been detected. The results of the study were recorded with the prescriptions of the tastes identified. It is believed that by paying attention to forgotten local foods, the region can create awareness in gastronomic tourism.