Buryan in Local Food Culture of the City of Siirt: Case of Bahattin Buryan Sarayi

Abstract

Nutrition is the most important cultural pattern of all time for human beings. Along with humans' transition to a sedentary life style, nutrition has been included within the borders of the private space. In time, gastronomic preferences of different classes started to change with the acquisition of a new custom all over the world: dining out. Food culture has evolved in big cities with restaurants appealing to different classes. In these places preference of local food is an issue of status on its own. Dissimilarly, in small cities with rural characteristics, the presence of local restaurants that everyone can embrace is observed . In this context, Siirt is one of those small cities with an restaurant culture. The aim of the study is to analyze the reasons why buryan, (a kebab dish) served in one of these restaurants, Bahattin Bilryan Sarayi, is considered a local food. The study was carried out with a qualitative research technique, a (semi-structured) interview with the employees working for, Bahattin Bttryan Sarayi, one of the restaurants in the city of Siirt. In the study, it is observed that the buryan carries the characteristics of the local culture. The Bittyan and Bahattin Banyan Saran in particular, seem to be embraced by the public and private spheres, bearing the traces of both. The customers of the restaurant constitute people of different age, gender, place of residence, educational background and social class. In addition, the restaurant takes on an exemplary role for introducing the local culture to visitors from different cities and countries.