YABANCI DİL OLARAK TÜRKÇE ÖĞRETİMİNDE TÜRK YEMEK KÜLTÜRÜNÜN PAYLAŞIMI
SHARING TURKISH FOOD CULTURE IN TEACHING TURKISH AS A FOREIGN LANGUAGE

Summary/Abstract: The aim of this research is to investigate the quality of sharing Turkish food and beverage culture, which is an important component of the sociocultural knowledge in Turkish Textbook for Foreigners (İstanbul; A1, A2, B1, B2, C1 levels) in the context of the functional characteristics of nutrition and culinary culture. In the research, which was carried out using qualitative research method by making use of folklore data from an interdisciplinary perspective, first, the words reminding the sharing of Turkish food and beverage culture in the mentioned books were transferred to the tables and interpreted in the context of the language skills they used. Then, it was investigated whether food culture is used in the context of functional and symbolic features and behavioral patterns in the texts in which expressions about food are used and whether there are behavioral patterns related to food culture in expressions about food. Although the listing of cultural expressions or food names in method books serves the promotion dimension of Turkish cuisine, touching on the functional and symbolic features and behavior patterns of food culture means sharing Turkish social knowledge. In this research, it was also examined whether Turkish food culture is reflected in various language levels - by being distributed within itself - in the Turkish Textbook for Foreigners (Istanbul) used in teaching Turkish as a foreign language. In addition, it was also analyzed in which language skills the Turkish food culture is reflected.

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