Abstract
Local Food Made from Natural Plants and Ecotourism, Bartın Case Study
Local food of Bartın province which stands out in North Anatolia with its nature and socio-cultural history was examined in this research. The purpose of the study is to define the local food in the province based on natural species and ecosystem and to discuss its relationship with ecotourism in terms of landscape protection. Within this scope, field observations, interviews with local people and saleswomen, and secondary resources from the literature used in the study. The results of the study revealed the existence of such woody species as Juglans regia (Walnut), Corylus avellana s.str. (Hazelnut), Vitis labrusca (Fox grape), Vitis vinifera (Grape vine), Vitis sylvestris (Wild grape), Cornus mas (Cornelian cherry), Prunus spp. (Plum and Cherry species), Malus spp. (Apple species), Rubus spp. (Blackberry species), Rosa spp. (Rosehip species), Mespilus germanica (Common medlar) and other herbaceous species as Trachystemon orientalis (Early-flowering borage), Portulaca oleracea (Green purslane), Amaranthus lividus (Livid amaranth), Fragaria vesca (Strawberry). Among the outstanding local food prepared using the given species are ‘Kabak burma’ with Walnut, ‘Pazı kavurma’, ‘Darı mancarı’ cooked with bulgur, ‘Isput’, ‘Baklava’ with Hazelnut, ‘Yaprak sarma’ made from Grape leaves, Purslane; dried fruit roll-up, marmalade and jam made from Grape, Cranberry, Plum, Apple, Cherry, Blackberry, Rosehip and Strawberry; and natural vinegar made of Apple, Medlar and Grape. The habitats of these species were mostly forests, shrubs, agricultural lands, hedgerows and woodlands, meadows, waterfronts, rural and urban settlements.
Keywords
Natural Plants, Ecotourism, Local Food, Landscape Protection, Bartın.
