Araştırmada, Kastamonu gastronomik ürünleri Slow Food Nuh’un Ambarı projesi kapsamında değerlendirilmiştir. Bu araştırma ile 150 ülkeden 5655 gastronomik ürünün listelendiği bir projede, Kastamonu gastronomik ürün sayısının arttırılması için önerilerde bulunmak amaçlanmaktadır. Araştırmada ilk olarak Nuh’un Ambarı listesindeki Türkiye’ye ait ürünler incelenmiştir. Bu ürünler arasında en fazla hangi gruptan ürünlerin olduğu tespit edilmiştir. Daha sonrasında Kastamonu adına tescillenen iki gastronomik ürünün yanı sıra diğer hangi ürünlerin bu listeye girebileceği değerlendirilmiştir. Nuh’un Ambarı listesindeki ürünlerin ortak özelliği; belirli bir bölgeyle güçlü bir şekilde ilişkili olmaları ve aynı zamanda “tehlike altındaki ürünler” olarak nitelendirilmeleridir. Bu kapsamda Kastamonu’dan bu tanımlamaya uygun ürünler doküman analizi yöntemiyle belirlenmiştir. Araştırma kapsamında yapılan incelemelerde “Taşköprü sarımsağı, Tosya sarıkılçık pirinci, kestane balı, yaş tarhana, iri tarhana, kızılcık tarhanası, süt tarhanası, tarhana ekmeği, eğşi ve Azdavay çam pekmezinin Nuh’un Ambarı listesine girebilecek potansiyelde ürünler olduğu görülmüştür. Çalışmanın, Kastamonu gastronomisi ile ilgili bu alanda yapılmış ilk araştırma olması nedeniyle diğer illere örnek olması beklenmektedir.

In the research, Kastamonu gastronomic products were evaluated within the scope of the Slow Food Ark of Taste project. With this research, it is aimed to make suggestions to increase the number of gastronomic products in Kastamonu in a project where 5655 gastronomic products from 150 countries are listed. In the research firstly, products from Turkey in the Ark of Taste list were examined. Among these products, it was determined which product group had the most. Afterwards, besides the two gastronomic products registered in Kastamonu, it was evaluated which other products could be included in this list. The common feature of the products on the Ark of Taste list is that they are strongly associated with a particular region and also qualify as "endangered products." In this context, products suitable for this definition from Kastamonu were determined by document analysis method. In the examinations made within the scope of the research, it has been seen that “Taşköprü garlic, Tosya sarıkılçık rice, chestnut honey, fresh tarhana, large tarhana, cranberry tarhana, milky tarhana, tarhana bread, eğşi and Azdavay pine pekmez are products with the potential to enter the list of Ark of Taste. It is expected that the study will set an example for other provinces, as it is the first research in this field related to Kastamonu gastronomy

In the novel, Bugünün Saraylısı authored by Refik Halid Karay who is one of the significant writers of the national literature period of the Turkish literature, the effects of the modernization process at individual and societal levels are depicted. Within this process, the issues of corruption and belonging that come into being in view of getting distanced from cultural values arise as the main episodes that provide the element of conflict in the novel. Also, addressing individual emotions and inclinations such as love and jealousy besides individual and societal dissociation adds another dimension to the thematic configuration in the novel. Refik Halid Karay who presents these main themes from a critical perspective reflects his own worldview and lifestyle also in the novel, Bugünün Saraylısı, as in the case of his other literary works. Such that, the revelation of the importance and value of what is traditional by Refik Halid Karay, who narrates the idea that he wants the reader to receive and embrace through his characters and perceptions of time and space, carries traces of the reflections of his individual perspective. In this study, the novel, Bugünün Saraylısı, which sheds light on both the traditional life and the modern life, will be analyzed in terms of its structural elements as well as its entire content plane above.