A LIVING HUMAN TREASURE FROM OTTOMAN TIMES TO TODAY: BOYOZ MASTER SABETAY KOHEN

Since the First Age, wars, natural disasters, commercial reasons, compulsory or voluntary human beings have left the places where they lived and established new lives for themselves in the places they went. Human beings have also carried their culture wherever they go. For this reason, cultural interaction has always existed between people. Clothing, traditions, customs, food culture have interacted with different cultures through migrations and have been adopted by becoming a part of the culture in the destination. Food culture, which is one of the most important cultural values, is a value that human beings keep alive in the places they go and teach other cultures. The aim of this study is to reveal the story of “Sabetay Kohen”, who continues to produce boyoz and pastry in a small shop in Çanakkale today and his arrival in Turkey through documents and interviews. According to the findings obtained as a result of the research; it was concluded that there is no Jewish population left in Çanakkale except for a few families, Sabetay Usta continues to produce alone in the pastry bakery, the locals who know the pastry bakery find Sabetay Usta’s pastries delicious and the reason for this flavor is the low use of yeast. It was found that Sabetay Kohen learned how to make boyoz/ börek from his father, and that his father learned from Yako Usta, who went to Izmir from Çanakkale and contributed to the spread of boyoz in Izmir. Since there will be no person or persons to do this job if Master Sabetay, who still continues to produce in the börek bakery today, leaves his job, it is thought that it is important in the context of the protection of the gastronomic heritage integrated with Anatolia to teach the production of boyoz or börek to another person or persons, since this cultural value will disappear.