Evaluation of Adana Style Stuffed Meatballs in the Context of Gastronomy Tourism
Chapter from the book:
Solunoğlu,
A.
(ed.)
2026.
TOURGASTREC II.
Synopsis
In this study, the preparation and consumption methods of Adana style stuffed meatballs, one of the important flavors of Turkish cuisine, were evaluated in terms of gastronomy tourism. In order for it to take its rightful place in the culinary literature, its history, content, preliminary cooking, points to be considered during the production phase, cooking and serving methods were emphasized. In the study, information was first collected using face-to-face interview technique with people who know how to make meatballs in the region. The ingredients for making stuffedmeatballs were supplied and had it made by a person who knows how to make it. Information was provided by photographing about the making stages and presentation style. It has been revealed how Adana stylestuffed meatballs can be evaluated as a gastronomic element. Besides that, it has been concluded that if it is effectivelyintroduced, it willcontributetotheculturalidentity of Adana and will be an important element in increasing the interest of local and foreign tourists. In addition, suggestions were made about the role of destination branding, the place of sustainable tourism, and the contributions of marketing as a tourism product to the region.
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Copyright (c) 2026 Ramazan Göral; Ali Solunoğlu; Ebru Arıcı- Orhan Batman- Gizem Kandemir Altunel- Şehnaz Demirkol- Kübra Kıymet Arslan- Feyza Altun- Mustafa Emre Şirin- Suat Arpacı- Y. Kemal Özekici- Furkan Dursun- Dilek Karakaş- Canan Semint- Serkan Semint- Nuriye Demir- Betül Şahin- Hasan Cinnioğlu- Aysun Gargacı Kınay- Mehtap Baykal Erdoğan- Evrim Karaca- Ezgi Erşahin- Şehnaz Demirkol- Ayhan Başçı- Semra Akar Şahingöz- Selva Atınç- Hale Özgit- Şerif Ahmet Demirdağ- Cihan Yılmaz- Meliha Sena Yıldırgan- Pelin Candar- Özel Kılıç- Duygu Kırmızıkuşak- Mehmet Koçak- Mustafa Demirel- Halit Sökmen- Ahmet Can Göksun- Duran Kuru- Ece Rua Gülal- Sağbetullah Meriç- Yusuf Ormankıran