(PTFS17-04-26) A Study of the Rumelia–Balkan Immigrant Cuisine in Eskişehir and Its Integration Into Food Service Enterprises

Objectives: This study analyzes the nutritional profiles of traditional dishes and evaluates their commercial applicability. It is also aims to develop a sustainable model linking the preservation of intangible culinary heritage. The research addresses three main objectives: compiling an inventory of traditional recipes, applying scientific selection and standardization procedures and assessing sensory quality together with menu integration potential.

Methods: Methods included document analysis, focus groups, experimental kitchen tests, and expert panel evaluation. Participants were selected through purposive sampling with support from the Balkan immigrants. 

An inventory of 100 traditional recipes was compiled. Recipes were tested in an experimental kitchen and evaluated for energy value, macronutrient composition, preparation time, cost and portion standardization. Based on expert and operational criteria, 70 recipes were excluded due to high fat content, extensive frying, operational difficulty, short shelf life or incompatibility with nutrition standards. The remaining 30 recipes were standardized and assessed by a 20-expert panel using a nine-point hedonic scale.

Results: The remaining recipes showed an average energy value of 480±95 kcal per portion and balanced macronutrient distribution (protein 18±4%, carbohydrates 45±7%, fat 32±6%). Average fiber content was 6.4±1.8 g.

Operational efficiency improved by approximately 35%. Sensory evaluation results indicated a high overall acceptance score of 8.1±0.6 and menu integration compatibility of 83%.

Conclusions: The selection process strengthened gastronomic identity by identifying representative dishes. Standardized recipes with balanced nutrition and operational feasibility offer a scalable model for gastronomy tourism and local food enterprises, supporting the integration of intangible cultural heritage preservation with local economic sustainability.

Funding Sources: This research was supported by the Anadolu University Scientific Research Projects Coordination Unit under grant number 2025-2892.