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

Saadet Pınar Temizkan; Burak Çıtak

doi:10.5281/zenodo.18062626

Autores

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

Palavras-chave:

Grão-de-bico assado, Sustentabilidade, Patrimônio cultural, Comida saudável, Comida tradicional, Türkiye, Gastronomia

Resumo

O grão-de-bico torrado é um lanche saudável e tradicional consumido na Turquia desde os tempos antigos até hoje. Além disso, o grão-de-bico torrado contribui positivamente para o consumo em todas as faixas etárias, graças ao seu teor de proteínas, carboidratos e minerais, bem como à sua longa vida útil e à diversidade de opções. No entanto, observa-se que a produção deste produto tradicional, que ocupa lugar importante no patrimônio gastronômico de Çorum, diminuiu significativamente. Portanto, o objetivo principal deste estudo é preservar os processos tradicionais de produção do grão-de-bico torrado de Çorum no âmbito do patrimônio cultural imaterial, registrá-los com base em informações obtidas de verdadeiros mestres, para garantir sua sustentabilidade e transferi-los às gerações futuras. Nesse âmbito, o grão-de-bico foi considerado um elemento do patrimônio gastronômico, parte do patrimônio cultural, e examinado no contexto do turismo. Além disso, o estudo comparou a produção tradicional e a moderna. A análise dos dados coletados revelou que o processo de produção em ambos os métodos consiste em 14 etapas: Fornecimento da matéria-prima, peneiração do grão-de-bico, classificação, aquecimento (1.º aquecimento, 2.º aquecimento, 3.º aquecimento), repouso, imersão, reclassificação do grão-de-bico, remoção da casca, peneiração do grão-de-bico, calibração do grão-de-bico (classificação), repouso do grão-de-bico (ensacamento) e salpicos (torrefação). Além disso, os resultados mostram que o patrimônio gastronômico desempenha um papel central não apenas na preservação da identidade cultural local, mas também no aumento do apelo turístico de um destino e na contribuição para os objetivos de desenvolvimento sustentável.

Palavras-chave: Grão-de-bico assado; Sustentabilidade; Patrimônio cultural; Comida tradicional; Türkiye.

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Biografia do Autor

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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