Gastronomic Tourism Product Journey of Foods Linked to Migration and Religious Practices in Izmir Culinary Culture

Authors : Betül Öztürk

Pages : 487-501

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Publication Date : 2025-07-10

Article Type : Review Paper

Abstract :The relation between food and migration plays a significant role in shaping culinary culture throughout history, with the history and geography of a region for both hosts and migrants influencing the available food resources within a particular culinary culture. This study undertakes a comprehensive examination of the evolution of three distinct culinary items: boyoz, sübye, and stuffed mussels. These foods represent an integral component and a rich heritage that has contributed to the development of Izmir cuisine. The study explores the influence of religion and ethnic cultures on the evolution of these foods, and how they have come to symbolize the culinary heritage of Izmir. A meticulous document analysis was conducted to trace the historical trajectory of these three symbolic foods, complemented by an examination of the impact of migrants and their diaspora on the evolution of the host\\\'s culinary culture. The findings of this study indicated that geographical and historical shifts have influenced the culinary traditions of these three symbolic foods, resulting in the adaptation of recipes influenced by interactions between migrants and the host population. Consequently, unique culinary products have emerged, which have also contributed to the tourism industry\\\'s gastronomy sector.
Keywords : İzmir mutfak kültürü, gastronomi turizmi, boyoz, sübye, midye dolması

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