@article{2017,title={THE PLACE OF “PIŞMANIYE” WITHIN THE TURKISH CUISINE},abstractNode={Today, the increase in the interest in gastronomy tourism has also increased the local people’s interest in their own regional cuisine culture and meals consisting of the cultural norms and values of that region. In today’s world where there exists such great a phenomenon as globalization, regional characteristics, values and habits, and mainly the local values should be conserved; they should be introduced to domestic and foreign tourists with activities carried out both nationwide and abroad; and values, norms, and meals belonging to regional cuisines should be protected. Within the activities concerning introducing and maintaining Turkish cuisine, introducing Turkish cuisine is being given great importance basing especially on regional meals. With regard to introducing and marketing “Pişmaniye”, which dates back to very past and is a regional dessert; its introduction should be given more emphasis with activities to be performed by government organizations and institutions and tourism enterprises; new regulations that would encourage investors to establish factories that are ideal for production, equipped with the latest technology and meet the required hygiene conditions should be brought in; and “pişmaniye” production should be maintained at a level to be exported to other countries abiding by the pre-determined standards. This study is a compilation prepared for introduction of ‘pişmaniye’ in the framework of Turkish culinary culture.},author={Ümit SORMAZ},year={2017},journal={The Journal of Academic Social Science}}