@article{2017,title={OUR LOCAL CUISINE ON SPECIAL DAYS AND AT SPECIAL TRANSITIONAL OCCASIONS: GAZIANTEP},abstractNode={In addition to the recent developments in the tourism and food sectors, the increase in workplace speed and the fact that people are taking less time to prepare food for themselves have allowed the fast-food sector to develop and expand, but it has led to the disappearance process of our traditional culinary culture in kitchens both at homes and outside by reducing the prevalence of its applications. On the other hand, the food and beverage sector serving local and foreign tourists has not caught the desired success in promoting the Turkish cuisine with wrong kitchen appliances such as fast food, foreign cuisines, raw food etc. that prevent introducing traditional and regional cuisines as well as some other wrong kitchen appliances. With its rich content originating from its cultural richness, the Turkish cuisine, which has an important place in the tourism sector; the regional products that local cuisines earn and the local preparation and presentation methods of these products enhance the richness of the Turkish cuisine. The fact that local products belonging to different regions are raising interest in gastronomic tourism today is emphasizing the importance of sustaining local cuisines that are formed by local products which are related to climate},author={Ümit SORMAZ-- Şule KAYA},year={2017},journal={The Journal of Academic Social Science Studies}}