CREATING A VEGAN IDENTITY IN MUĞLA GASTRONOMY BY DEVELOPING RECIPES WITH LOCAL PLANTS

Autores/as

DOI:

https://doi.org/10.18623/rvd.v23.5197

Palabras clave:

Muğla Cuisine, Local Edible Plants, Vegan Gastronomy, Sustainable Cuisine, Gastronomic Identy

Resumen

Muğla is one of the important regions of Turkey in terms of plant resources thanks to its Mediterranean climate. It is known that wild herbs and aromatic plants have an important place in both daily nutrition and traditional culinary practices throughout the historical process of the region (Özdemir & Yalçın, 2019). However, this potential is still underutilized in terms of modern vegan cuisine. This study aims to reveal the usability of local edible plants grown in Muğla in vegan recipes, to examine the contributions of these plants to Turkish gastronomy, and to create a unique gastronomic identity. The study examined the nutritional content, aromatic properties and traditional uses of local edible plants and revealed how they can be used in modern vegan cuisine. This approach enables the development of environmentally friendly, local and sustainable recipes that are sensitive to animal rights. The conscious use of local plants in gastronomy supports not only environmental sustainability but also cultural sustainability. Therefore, combining Muğla's local herbs with modern vegan dishes offers an approach that both keeps cultural heritage alive and adapts to current gastronomic trends. A sensory analysis will be carried out in which Muğla Sıtkı Koçman University Gastronomy and Culinary Arts students will be panelists. In this panel, recipes developed from local and edible herbs grown in Muğla during the winter months will be tasted. As a result, it aims to create a vegan identity in Muğla gastronomy based on Muğla's local edible plants, sustainable, sensitive to the environment and animal rights.

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Publicado

2026-03-05

Cómo citar

Özer, E. Z., Kargiglioğlu, Şaban, Erdem, E., Akkuş, Çetin, & Karaçar, E. (2026). CREATING A VEGAN IDENTITY IN MUĞLA GASTRONOMY BY DEVELOPING RECIPES WITH LOCAL PLANTS. Veredas Do Direito, 23, e235197. https://doi.org/10.18623/rvd.v23.5197

Número

Vol. 23 (2026): Veredas do Direito, v. 23, 2026

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Articles

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