The effect of ethnic groups on culinary culture (Tokat province example)

Anatolia has been the cradle of many civilizations, and has cultural richness thanks to the cultural transfers of the people living in Anatolian lands. Culinary culture, as a cultural transfer, is one of the elements that show the differences of civilizations. Different societies often lived together. This unity has led to culinary cultures influencing and interacting with each other. Like many cities in Turkey, Tokat is an Anatolian city that has hosted and continues to host many ethnic groups within this culture, as it is located in the central district. The city, which has the characteristics of Central Anatolia and Black Sea culture, has a population of different ethnic groups. Ethnic groups that had to migrate or settle in Tokat province for different reasons have continued their cultural transfer, especially their culinary culture, for hundreds of years. They continue their culture with local products available in the place they immigrated to. This research was conducted to identify the changes and differences in culinary culture over time and to ensure its sustainability for many years. Another aim of the research is to reveal the culinary cultures of ethnic groups and their interaction with Tokat's culinary culture. In this research, the impact of the groups living in the central district of Tokat province on the culinary culture was aimed. In this research, 40 people from the villages of Tokat central district were interviewed and questions were asked using the semi-structured interview technique, and the effect of ethnic groups on culinary culture was determined. According to the information obtained as a result of this research, it is aimed to determine the ethnic groups and their culinary cultures and to reveal their interaction with Tokat culinary culture. As a result of the research, it is aimed to determine the activities of ethnic groups regarding the sustainability of ethnic culinary cultures and what should be done according to the findings. Key Words: Tokat, ethnic group, culinary culture, sustainability