Abstract:

This study aims to explore the local cuisine culture of the Yenice district related to the Karabük province within the framework of "Vegan Kitchen". In this study, which adopted the quality research method, 7 women who mastered the local cuisine in Yenice were interviewed, the data obtained was analyzed using the visual analysis method. The study shows that foods consumed in Yenice are vegan foods. In the diet of people living in the area mainly is used vegetables such as Isirganotu, Ebegümeci, Tatala, Ispıt trun (Kabalak) and vegetables such as black beans (mancar) and black beans, eggs containing carbohydrates as well as vegetable protein-rich foods. In the framework of the study, foods were also made by the research participants, standard recipes were created and photographed by authors, so local foods were recorded. The study is of importance for the preservation of the non-specific cultural heritage and contributing to the sustainability of local foods.

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