Özet:

Nutritional habits of people differ from society to society and are also affected by geographical location. Therefore, each destination has its own unique gastronomic structure. This structure includes various regional products. Konya, which hosts many regional products in the cultural sense, has hosted different communities throughout history. For this reason, it has different delicacies in its culinary culture. One of these delicacies is the Yağ Somunu. Yağ Somunu is a regional delicacy whose history goes back a long time, but whose recognition has increased in recent years. Therefore, there is no study that has been discussed in terms of gastronomic aspects. With this study, it is aimed to record, introduce and transfer the production and consumption style of Konya Yağ Somunu, which is a traditional product, to future generations. Qualitative data collection method was used in the study; interview technique was used. The research was carried out with a face-to-face and telephone interview with a total of 15 participants, 14 of which are oven masters / operators and 1 writer, operating in the province of Konya. Information about the history of the Yağ Somunu, its structural features, standard recipe, equipment used, service, types, at which meals, by whom and where it was consumed were collected from the source persons. It is thought that this information collected is important in terms of recording, promoting and transferring the production and consumption of Konya Yağ Somunu to future generations. As a result of the study, the history of the Yağ Somunu, the materials and equipment used in its production, and its content were determined. According to these determinations, Yağ Somunu quality standards were tried to be determined and concrete data about Yağ Somunu were obtained.

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