Özet:

There are many types of dishes in Turkish cuisine, which has been constantly developing from Central Asia to the present. Meals where each group has a separate value such as soups, meat dishes, pilafs, wraps, stuffing, pastries, buns, desserts, etc. Halvah has a special place in Turkish cuisine, which has many unique desserts. In this study, the production and other characteristics of the forgotten hemp halva, a flavor unique to Konya, were determined, and its economic, cultural and nutritional evaluation was made for sustainable tourism. In this research, which is a qualitative research method, a total of 21 people, 10 women and 11 men, residing in/from Konya, participating in the study voluntarily, were selected by purposive sampling method. 14 semi-structured questions were asked to the participants in a one-on-one interview between May 2021. The records were transcripted and the data were classified, and the descriptive method was preferred in data processing. It has been observed that hemp halva is still made in Konya, albeit to a small extent, and the transfer of information about halva making to the next generation is limited. In the past, hemp halva was made by mixing only molasses with hemp or sesame, but today, with the increase in possibilities, it has been determined that it is made with a richer composition in terms of nutrition with the use of walnuts, almonds, hazelnuts and peanuts. It is known that halva was consumed more widely in Turkish society in the past. It has been determined that halva is widely consumed, hemp halva is consumed in an environment similar to the “halva conversations” seen from the Seljuk Period to the end of the Ottoman Period. Halva is consumed with the arabaşı meal-soup, mostly in the winter months, especially after arabaşı soup. It has been determined that hemp halvah is a social communication and interaction tool, it is almost eaten with “a gastronomic ceremony”, and it has a situation where there are conversations, stories and jokes from its production to the moment it is eaten. According to UNESCO's Convention on the Protection of Intangible Cultural Heritage, it is not only the production of the food that is required to be protected, but also the tools used, the master-apprentice relationship, the act of eating, including the process from the place where the meal is made to the service, and the ritual and cultural practices performed after it. One of the goals stated in UNESCO's meetings and counted among its aims is to protect the cultural heritage and culinary identity within the scope of sustainability. In this context, the questions used in the research are aimed at providing the information that should be obtained while protecting the cultural heritage. In the context of sustainable tourism, when evaluated in terms of both cultural, economic, nutritional and social impact, the gastronomic ceremony of hemp halva, which is a unique dessert, should be revived and used in the promotion of Konya Cuisine, the rich intangible cultural heritage from our ancestors should be kept alive and transferred to future generations. In addition, it is thought that hemp halva has a high energy value and is healthy with the effect of hemp, nuts and molasses used in its production.

Anahtar Kelimeler: