Sustainability of Gastronomic Product as a Cultural Heritage Element: Roasted Chickpea “Leblebi” In Türkiye

Saadet Pınar Temizkan; Burak Çıtak

doi:10.5281/zenodo.18062626

Authors

Saadet Pınar Temizkan Eskisehir Osmangazi University (Turkey)
Burak Çıtak Bilecik Seyh Edebali University https://orcid.org/0000-0002-1679-1631

DOI:

https://doi.org/10.5281/zenodo.18062626

Keywords:

Roasted Chickpea, Sustainability, Cultural Heritage, Healthy Food, Traditional Food, Türkiye, Gastronomy

Abstract

Roasted chickpeas are a healthy and traditional snack consumed in Turkey from the past to the present. In addition, roasted chickpeas contribute positively to consumption across all age groups, thanks to their protein, carbohydrate, and mineral content, as well as their long shelf life and variety. However, the production of this traditional product, which holds an important place in Çorum's gastronomic heritage, has decreased significantly. Therefore, the primary aim of this study is to preserve the traditional production processes of Çorum roasted chickpea within the scope of intangible cultural heritage by recording it with information received from real masters, to ensure its sustainability by transferring it to future generations. Within this scope, chickpeas have been considered a gastronomic heritage element of cultural heritage and examined in the context of tourism. In addition, the study compared traditional and modern production. The analysis of the collected data revealed that the production process in both methods consists of 14 steps: Raw material supply, chickpea sifting- classification- heating (1st heating, 2nd heating, 3rd heating)- resting- soaking- re-classification of chickpeas- shell removal- chickpea sifting- chickpea sizing (classification)- chickpea resting (bagging) and speckling (roasting). In addition, the results show that gastronomic heritage plays a central role not only in preserving local cultural identity, but also in enhancing a destination's tourist appeal and contributing to sustainable development goals).

Keywords: Roasted Chickpea; Sustainability; Cultural Heritage; Traditional Food; Türkiye.

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Author Biographies

Saadet Pınar Temizkan, Eskisehir Osmangazi University (Turkey)

Ph.D of Tourism Management (Gazi University, 2010). Master in Tourism and Hotel Management (Mustafa Kemal University, 2005). Bachelor’s Degree in Tourism and Hotel Management College, Guidance (Erciyes University, 2001). Professor Dr. at Faculty of Tourism at Eskisehir Osmangazi University. Also Dean of the Faculty. CV: https://avesis.ogu.edu.tr/sptemizkan ORCİD: https://orcid.org/0000-0002-8200-9564; Email: sptemizkan@ogu.edu.tr

Burak Çıtak, Bilecik Seyh Edebali University

Ph.D education is currently continuing in Gastronomy and Culinary Art. Master in Gastronomy and Culinary Art (Afyon Kocatepe University, 2022). Bachelor’s Degree in Tourism Management (Nevsehir Hacı Bektaş Veli University, 2014). Lecturer at Vocational School, Bilecik Şeyh Edebali University. CV: https://avesis.bilecik.edu.tr/burak.citak; ORCID: https://orcid.org/0000-0002-1679-1631; E-mail: burak.citak@bilecik.edu.tr

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