Analysis of traditional Mudurnu cuisine in the context of gender and sustainable gastronomy

This research was conducted to examine the traditional Mudurnu cuisine in the context of gender and sustainable gastronomy. The data of this research; designed as qualitative research, was gathered by in-depth interview method with the interviewers who were found through the snowball method, starting from the Arasta in Mudurnu, observations in various celebrations, festivals, rituals, market place, highlands and houses, including participant observation methods. The data gathered from the observations and participant observations were distinguished by coding method and descriptive data analysis was conducted. As a result of the study, it was observed that Mudurnu traditional cuisine had its own characteristics both in spatial setting and in the application of rituals and mass food ceremonies; additionally the woman had a dominant role in the food and food patterns of Mudurnu traditional cuisine. This dominant role refers to an important knowledge accumulation, including ancient knowledge, practices and recipes for nature, food, beliefs, rituals, power and healing. It has been observed that there is a risk of sustainability in regards to transferring the practices and methods of their ancient knowledge established with nature from generation to generation. Within the sustainable gastronomy indicators environmental sustainability, economic sustainability, and social sustainability could not be achieved because of changed production relations, modernization affects, youth migration, inner migration, and changed family structure. Under the lights of the results from the study; it is seen that the slogan "field to table"; that is important for Gastronomy, is insufficient; the process must be "labour to field, filed to meaning, meaning to table".