TRANSFERRING FOOD CULTURE FROM GENERATION TO GENERATION: AN APPLICATION Cover Image

YEMEK KÜLTÜRÜNÜN NESİLDEN NESİLE AKTARILMASI: BİR UYGULAMA
TRANSFERRING FOOD CULTURE FROM GENERATION TO GENERATION: AN APPLICATION

Author(s): Fatma Koç, Elif Esma Karaman Taşkesenligil
Subject(s): Cultural Anthropology / Ethnology, Family and social welfare, Sociology of Culture, Identity of Collectives
Published by: Motif Halk Oyunları Eğitim ve Öğretim Vakfı
Keywords: Food culture; Maintenance of traditions; Cultural Transmission; Social Identity; Family;

Summary/Abstract: This study aims to examine the process of intergenerational transmission of culinary culture. Culinary culture is a significant concept that reflects a society’s history, geography, values, and way of life. It is typically transmitted within families, where grandmothers and other elder relatives pass down recipes, cooking techniques, and food-related traditions to younger generations. The purpose of this research is to identify the factors influencing the transmission of culinary culture across generations, considering it as a fundamental element reflecting the identity and values of societies. Another sub-objective is to determine how this transmission process varies according to various socio-demographic variables. The study was completed with 404 voluntary participants aged 18 and over residing in Siirt. The sample was selected using a non-probability convenience sampling method. According to the participants, the main challenge in transmitting food culture is the complexity and time-consuming nature of the cooking process. This issue becomes even more challenging, especially when combined with the time constraints imposed by modern life and fast consumption habits, making it harder to pass down traditional recipes to new generations. Family members are the most commonly consulted source for learning about food culture (n=189), demonstrating that the family plays a significant role in the intergenerational transmission of food culture. Other results of the study indicate significant correlations between the participants' gender, generation, immigration status, cooking skill level, hometown, occupation, education leves, and household size and the subdimensions of the survey (p<0.05). Based on these results, it is important to develop supportive policies targeting different socio-demographic groups are important to ensure the preservation of food culture for future generations.

  • Issue Year: 18/2025
  • Issue No: 51
  • Page Range: 1461-1486
  • Page Count: 26
  • Language: Turkish
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