A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

Author:

Oğan Yener1ORCID,Keskin Mehmet Ali2ORCID,Bulut Zehra1ORCID

Affiliation:

1. ARTVIN CORUH UNIVERSITY

2. ARTVİN ÇORUH ÜNİVERSİTESİ, ARTVİN MESLEK YÜKSEKOKULU

Abstract

In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end of the interviews, the data obtained from the participants were interpreted by conducting content analysis. This type of called “hinkal” in Turkish cuisine and “khinkali” in Georgian cuisine. The common features of product consist of “being a traditional product, learning the preparation at an early age, preparing the dough in similar ways, being widely consumed in cold winter months, having 5-6 pieces per portion on average, taking care to prepare it during holidays, serving it to guests, preparing it with family members, and laborious and time-consuming nature of preparation”. The most obvious differences between khinkali and hinkal are that they are folded in a half-moon shape in Turkish cuisine, roasted beef is used as a filling and consumed with pickles, whereas in Georgian cuisine they are folded as a bundle, ground beef is used as the stuffing, and it is consumed with either alcoholic or non-alcoholic beverages by sprinkling black pepper on it. In the study, it was concluded that both product types should be considered as gastronomic products. Besides, it was thought that determining common and different aspects by conducting similar studies on Turkish and Georgian cuisines, which have interacted with each other throughout history, would contribute to the relevant literature.

Publisher

Disiplinlerarasi Akademik Turizm Dergisi

Reference43 articles.

1. Altman, Y. (2011). The Georgian feast: Wine and food as embodiment of networks. In 6th AWBR International Conference Bordeaux Management School (9-10 June 2011), 1-7.

2. Anonymous. (2023). Kayseri mantısı. https://www.kulturportali.gov.tr/portal/kayserimantisi. Date of Access: 08.01.2023.

3. Anonymous. (2023a). Tarım ürünleri piyasaları, buğday. https://arastirma.tarimorman.gov.tr /tepge/Belgeler/. Date of Access: 13.01.2023.

4. Anonymous. (2023b). Bitkisel üretim istatistikleri, https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2022-45504. Date of Access: 13.01.2023.

5. Anonymous. (2023c). Dünyada buğday. https://www.tarimorman.gov.tr/BUGEM/Belgeler/ YATIRIMCI%20REHBER. Date of Access: 13.01.2023.

Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Kuzey Kafkasya Bölgesi Toplumlarının Mutfak Kültürleri Üzerine Bir İnceleme;Artvin Çoruh Üniversitesi Uluslararası Sosyal Bilimler Dergisi;2024-07-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3