The Place and Importance of Boza in Turkish Gastronomy: A Study on Traditional Boza Producers
| dc.authorid | 0000-0001-6391-4887 | |
| dc.contributor.author | Doğan, Murat | |
| dc.date.accessioned | 2025-04-29T10:57:35Z | |
| dc.date.available | 2025-04-29T10:57:35Z | |
| dc.date.issued | 2022 | |
| dc.department | Güzel Sanatlar Fakültesi | |
| dc.description.abstract | Gastronomy is an important part of culture, and interest in traditional foods is increasing. In this context, boza, a traditional Turkish beverage, is one of the prominent products. However, today's interest in boza and its consumption are not at the desired level, threatening the sustainability of this traditional beverage. This study aims to examine the perceptions of traditional boza producers regarding gastronomic value and to evaluate the importance and sustainability of boza in Turkish gastronomy. A qualitative method was used in the research, and individual interviews were conducted with five traditional boza producers. The obtained data were evaluated with content analysis and supported by expert opinions. As a result of the interviews, it was determined that boza producers perceive boza under two main headings: (1) boza as a fermented beverage and (2) boza as an ancient cultural heritage that should be passed on to future generations. Boza is an important part of Turkish gastronomy and has been consumed widely from Central Asia to the Balkans throughout history. However, the failure of traditional boza producers to institutionalize and the inability of family businesses to grow at an international level make the sustainability of boza difficult. The study revealed that although producers accept the gastronomic value of boza, they are not fully aware of its importance in Turkish cuisine. Therefore, it is recommended to increase information sharing and create gastronomic awareness through industry-academia cooperation. | |
| dc.identifier.endpage | 13 | |
| dc.identifier.issue | 2 | |
| dc.identifier.startpage | 1 | |
| dc.identifier.uri | https://hdl.handle.net/11363/9680 | |
| dc.identifier.volume | 7 | |
| dc.language.iso | en | |
| dc.publisher | Kastamonu University | |
| dc.relation.ispartof | International Journal of Turkic World Tourism Studies | |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Boza | |
| dc.subject | Gastronomy | |
| dc.subject | Turkish gastronomy | |
| dc.subject | Gastronomic value perception | |
| dc.subject | Turkish gastronomy culture | |
| dc.title | The Place and Importance of Boza in Turkish Gastronomy: A Study on Traditional Boza Producers | |
| dc.type | Contribution To Periodical |
