Özet:

Traditional cuisine culture is a food culture that has become a tradition in a region, combined with the geographical conditions, plant cover, vegetables, fruits and herbs that are produced or naturally grown, and the culture of the animal in that region and the population of the region. It is important to transfer the traditional cuisine culture to the next generations. The fact that the elements that make up the kitchen culture are not recorded and included in literature will cause them to disappear over time. The mouth is one of the traditional foods found in the Eastern Black Sea culture. The purpose of the research is to record the production stages and consumption form of the mouth made in the district of Arsin of Trabzon and to transfer it to future generations. In this study, in which the qualitative research method was used with housewives living in Arsin and having the characteristics of being resource persons, the data were obtained through interviews. The first few days after the animal's birth, enough milk is separated from the baby's milk and the remainder is poured into a container and heated over the fire. The milk hardens like a mold and is eaten by pouring granulated sugar or molasses on it. With this study, it is also important in terms of culinary culture to record and introduce the mouth, which is a food that has sunk into oblivion.

Özet:

Traditional cuisine culture is a food culture that has become a tradition in the region by combining a culture of the people of the region with the geographical conditions, vegetation, cultivated or naturally grown vegetables, fruits and weeds with the animal husbandry. It is important to transfer traditional cuisine culture to the next generations. Failure to record and introduce the elements of the culinary culture into the literature will cause them to disappear over time. Ağuz, It is one of the traditional foods of the Eastern Black Sea cuisine. The aim of the research is to compile and record the stages of production and consumption of Ağuz made in Arsin district of Trabzon and transfer them to future generations. The qualitative research method was used in this study with the housewives living in Arsin who had the characteristics of being a source person and the data were obtained by interview. The milk obtained from the animal in the first few days should be kept and the amount required for the offspring should be set aside. the rest is poured into a container and heated over fire. The milk hardens like a mold and is eaten by pouring powdered sugar or molasses on it. It is also important for the culinary culture to record and introduce the apple which is a forgotten food with this study.

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