Kütahya ilinin yöresel mutfak kültürüne ait özellikler

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Thesis Type: Postgraduate

Institution Of The Thesis: Eskisehir Osmangazi University, SOSYAL BİLİMLER ENSTİTÜSÜ, Sos.Bil.Enst.Md.Lüğü, Turkey

Approval Date: 2022

Thesis Language: Turkish

Student: NUR SENA KURTULMUŞ

Supervisor: Barış Demirci

Open Archive Collection: AVESIS Open Access Collection

Abstract:

Kütahya is a city located in the Inner West Anatolian part of the Aegean region and has a deep-rooted historical past and cultural values. However, the limited number of studies on the eating and drinking culture of Kütahya made it necessary to conduct this study. The purpose of this study is to bring to light the local dishes and culinary traditions that have been forgotten in the province of Kütahya, to ensure their sustainability and to transfer them to future generations. Semi-structured interview technique was used in the study. Interviews were conducted with 22 people living in some villages, districts and centers in Kütahya and the findings were recorded.

Findings related to the local cuisine culture of Kütahya province have been examined in thirteen groups: Cookers, stoves and ovens used in the region, cooking methods, some utensils used in Kütahya cuisine, people who cook, table setting, eating style, table manners, daily meals, winter preparations, Kütahya dishes, special days and ceremonial dishes, the local cuisine culture that takes place in transition periods, travellers and days. Nutrition in the region varies according to the economic structure. The food and drink culture in the region is based on the preparations made for the winter. The basic foodstuffs of the people are wheat and bulgur. The most consumed foods in the region are pastries. While Kütahya has been a society that adhered to its traditions and customs, it has also begun to leave many of these traditions and customs behind under the influence of developing technology and changing social structure.

This study is important in terms of creating a comprehensive resource for future generations and contributing to the literature in order to prevent the disappearance of the local dishes of Kütahya and the traditions developed around the local cuisine.