A field study of the place of traditional desserts produced with grape molasses (pekmez) in Cappadocia in the hotel restaurants menus

Abstract

Gastronomy has an important role in the marketing of tourist destinations. Today, tourists not only want to see local culture, historical and natural resources in the area, but they want to taste traditional dishes and different tastes as well. Cappadocia region is a privileged touristic center with its natural beauty, cultural haritage, geographic location and original local foods. This region with an ever increasing tourism potantial has many foods and beverages which are produced traditionaly. Various local tastes such as ‘Köftür, Bulamaç, Pelte (jelly), Ceviz Sucuğu ( walnut sausage), Zerderi Yahnisi, Düğü Kavurması, Armut Hak Yahnisi, Erik Yahnisi, Kaşık Dökmesi (Kaygana), Patates Dolazı, Bulgur Unu Helvası, and Aside’ have been traditionaly produced using molasses (pekmez) in the region. Although desserts produced with molasses have a significant place in traditional Capadocian Cuisine, they are not often included in the hotel restaurant’s menus. This study is carried out upon this observation. In this study, firstly traditional desserts including molasses made in Cappadocia are mentioned, then the reasons for not including desserts made with molasses in the hotel restaurant’s menus are stated through a semi-structured interview which is one of the qualitative research techniques. A related field study is carried out with chefs and sous chefs employed in the hotels in Cappadocia. Suggestions to include traditional desserts made with molasses more in the restaurant’s menus are made.