Introducing Rize Province 10

People's Kitchen, a local people's daily or seasonal (seasonal) food and beverage products hazırlanığını, the consumption of these products or the supply of raw material production, prepared and consumed in their places, and the tools used and also on all the stages of a broad topic that includes the beliefs and values .

Rize area, as in many areas of folk culture, folk culture, cuisine and dining in the 1940s due to economic development efforts began after tea on üreticiliğinin and villages were opened in front of change and innovation. Because this period in urban centers with each other and with the villages, cities and other large cities in the shopping easier (tangible and intangible) had the chance. "Produced in one place, began to be consumed at other locations." Thus, the structure of a closed society began to change in the traditional kitchen layout.

Shortness of agricultural land and climate characteristics of the region because of the limited types of vegetables (corn, kale, beans, squash, etc.) can be grown. possible for a variety of climatic conditions, fruits cultivated areas due to lack of adequate for the horticultural production is generally for domestic consumption. (Apples, tangerines, pears, dates.) The 1990s, the area for commercial purposes "kiwi" was started in farming.