Akademik Veri Yönetim Sistemi
Journal of gastronomy, hospitality and travel (Online), cilt.8, sa.2, ss.846-857, 2025 (Hakemli Dergi)
The purpose of this study is to develop an original recipe based on food elements consumed during the Phrygian civilization, considering contemporary eating habits and taste preferences. Within this scope, an original dish named “MIDAS,” created by adapting the Phrygian culinary heritage to modern tastes, was developed. The research aims to contribute to cultural sustainability and gastronomic tourism by introducing a new and original product to both Eskişehir and Turkish cuisine. Furthermore, the study serves as an important example demonstrating that archaeological data can be transformed not only into theoretical knowledge but also into practical gastronomic products. It emphasizes that scientifically updating and presenting historical recipes can be an effective tool for revitalizing local cuisines and preserving cultural heritage. Based on archaeobotanical and zooarchaeological findings from the Phrygian period, the theoretical recipe proposed by McGovern (2000) was examined, and inspired by it, the original “MIDAS” dish was created. The developed dish was evaluated by a panel of 10 gastronomy experts using sensory analysis methods. Results revealed that the “MIDAS” dish scored higher in terms of taste, aroma, texture, and overall appreciation compared to the traditional Phrygian stew. However, Phrygian stew stood out for its odor and sharp taste.