Research Information System
Bilgin A., Özşahin M., Güldemir O., Yüzüncüyıl K. S., Uybadın A.
Project Supported by Other Official Institutions, 2024 - 2025
This research project aims to examine the shared culinary culture of the Turkic nations across a vast geography stretching from Anatolia to the Lands of Our Ancestors with a holistic approach. The primary objective of the study is to document our intangible cultural heritage and pass it on to future generations by recording forgotten dishes, table manners, historical backgrounds, and oral cultural reflections of the Turkish culinary heritage.
The project will not only document traditional culinary elements; it will also assess how these elements can be reinterpreted within a contemporary culinary approach. In this context, the goal is to revitalize the shared gastronomic identity of the Turkic world and to emphasize this identity more clearly and strongly through both literature review and field research.
The geographical scope of the research includes the Turkic states and communities in the Turkestan region (Azerbaijan, Kazakhstan, Kyrgyzstan, Uzbekistan, Altai Republic, Bashkortostan, Gagauzia/Moldova, Khakassia, Sakha/Yakutia, Tatarstan, Tyva Republic, and the Turkish Republic of Northern Cyprus). Furthermore, Hungary and seven geographical regions of Turkey, where the roots of Turkish cuisine still reside, were also selected as research areas.
This multi-layered study aims to establish an interdisciplinary basis for the preservation, preservation, and contemporary reconstruction of the gastronomic heritage of the Turkic world.