Geographical Indication Helvas in Turkey

Abdullah Badem

Vol-5,Issue-6,November - December 2020

Author: Abdullah Badem

Keywords: Gastronomy tourism, Geographical indication, Helva, Ottoman cuisine, Seljuk cuisine, Turkish cuisine, Turkish deserts.

Abstract: Sociologically, all values acquired over time are expressed as culture. Food and drink, which is one of the natural activities of human beings, that is, all kinds of nutritional activities, preparation of meals, even table setting are included in the culture. Seljuk / Ottoman cuisine has a very rich and deep-rooted history, and its continuation Turkish cuisine is also very rich. This wealth has come about by living together with many nations and having cultural interaction. Food groups and ingredients in Turkish cuisine are quite high and desserts have an important place among them. When it comes to Turkish cuisine dessert, baklava and Turkish delight come first. In addition to these, there are also helvas produced with a wide type of ingredients and different methods. The name of helva is derived from the Arabic word "hulv" and its plural "hulviyyat" is used to mean “sweets”. In its simplest form, halva is obtained by adding sugar syrup to flour roasted in oil. Of course, the way of making helva, which has many types, is also unique to each helva. Provided a specially produced meal is identified with the region or country in which it is made in terms of its characteristics, recording it is called a geographical indication to be recorded under certain conditions. In Turkey there are currently 10 geographical indication helva. There are also dozens of meals and desserts whose geographical indication process continues. Gastronomy tourism is briefly tasting a meal and seeing the preparation process of the meal on making process. Expansion of the tour destination by including meals in cultural tours continues with the increasing trend in recent years. With this article, it is aimed to introduce Turkish cuisine, in terms of sustainability, desserts and helvas among desserts in the international arena and to increase their awareness. In addition, the suggestion of including Turkish sweets and helvas at designing destination was emphasized in the touristic or gastronomic tours to be organized in Turkey.

Article Info: Received: 02 Nov 2020; Received in revised form: 10 Dec 2020; Accepted: 21 Dec 2020; Available online: 28 Dec 2020

DOI: 10.22161/ijels.56.63