Tirşik is a healing soup made in winter in up Çukurova region commonly in Adana, Osmaniye, Maraş (especially Andırın). The raw material of this soup is a poisonous herb known as “snake beet” in the region. According to the people of the region tirşik heals firstly, colds and flu, stomach and bowel diseases, even cancer. Therefore, tirşik's other name is “Doctor of Andırın”. But for healing, it must be collected at the right time, cooked correctly and consumed correctly. This makes tirşik live not only as a meal in Çukurova folklore but also in a multi-layered cultural structure. The aim of this study is to examine tirşik in all aspects of up Çukurova folklore from past to present. In this study, tirşik is evaluated as a gastronomy heritage of Çukurova by examining it with its tangible and intangible cultural heritage. In this context, food, cultural identity and gastronomic heritage issues were discussed in connection with folklore from a holistic perspective through tirşik. In the study, the information used was obtained from the source persons by the compilation method and strengthened with photographs. For the analysis, written sources were used.

Anahtar Kelimeler
Çukurova, tirşik, snake beet, gastronomic heritage.