Traditional foodways in Turkey: A meta-synthesis of local cuisine research

The aim of this research is to conduct a content analysis and meta-synthesis of academic studies on regional cuisine, regional food, and regional products conducted in Turkey between 2010 and 2024. The research population consists of theses in the YOK Thesis Center and articles published in the National database. 67 studies were included in the research, comprising 29 master's theses, 4 doctoral theses, and 34 articles. The research problem is: "Can regional cuisine research conducted in Turkey and its findings be systematically analyzed and evaluated within a holistic framework?" The research shows that the titles of the theses and articles are largely shaped by concepts focused on trade, marketing, tourism, and destination management. It was found that a significant portion of the studies are limited to specific regions, but research on the Eastern Anatolian regions is limited. The Black Sea and Marmara regions clearly dominate the literature. A limited number of geographically indicated products or registered recipes are included. The study revealed that interview techniques were the most frequently used method for data collection, indicating that the importance of oral culture in qualitative research was reflected in the choice of methodology. It also shows that the regional cuisine literature in Turkey addresses not only gastronomic elements but also multi-dimensional themes such as cultural identity, social memory, economic value creation, and sustainability. However, it was determined that most studies focus heavily on gastronomy tourism, while areas such as consumer behavior, rural culinary culture, and geographical indications are not adequately represented in the literature. Based on these findings, it is recommended that future research focus more on geographically indicated products, include rural areas, particularly the unstudied Mediterranean and Eastern Anatolian regions, increase methodological diversity, and address regional cuisine more comprehensively within the context of cultural sustainability.