Table 1_Registering culinary heritage: documentary governance in Turkish geographical indication records.docx

This study examines how far that codified knowledge is carried into the monitoring sections of the same records.</p>Methods<p>Using document-level content analysis, the study analyses all 521 TÜRKPATENT GI and traditional-product-name records in the meals-and-soups group.

Production-method sections were coded for ingredient measurement, process parameters, sensory description and componentized structure, while monitoring sections were coded for corresponding documentary criteria.</p>Results<p>Recipe-level material transfer is nearly absent (0.20%), parametric process transfer reaches 14.20%, sensory counterpart coverage is 5.61%, and component sub-preparation transfer is 9.59%. Among the 515 records with usable monitoring text, mean document-level coverage is 0.0663, the median is zero, 80.0% show no coverage and none reaches full coverage.