@article{2017,title={DETERMINING THE LEVEL OF USING LOCAL MEALS IN RESTAURANT MENUS: KİLİS CUISINE SAMPLE},abstractNode={One of humanity's most important necessities of life which humanity has experienced many developments throughout the history of nutrition. This development has continued with a natural and cultural transfer to the industrial revolution and it has experienced some changes that could be called negative such as the rapid spread of consumption culture, the increase in the use of fast food and frozen products. As a result, with the decrease in the use of local foods in catering establishments, there has been a decrease in the frequency of local dishes being included in menus. In this study, it was tried to determine the level of locality which is one of the basic building blocks of gastronomic tourism, to be included in menus of local restaurants in Kilis province. By evaluating the data obtained by the semi-structured interview technique applied to the 11 selected restaurant managers, products or product groups used in menus have been classified and reported. As a result of the research, local restaurants in Kilis province have been observed that a small number of specific local dishes served. However, it has been determined that Kilis cuisine has an important potential for gastronomic tourism with its rich food culture.},author={Melda AKBABA-- Gamze ÖZEL - Fetullah YILDIZ},year={2017},journal={Kesit Akademi}}