Local food awareness of academics

In recent years, the increase in fast food chains and the rapid development of the ready-to-eat food industry have increased the tendency towards fast food consumption. In the face of this increasing need, with the help of developments in the food industry and food additives, food products that can be stocked and stored for a long time have begun to be produced. The fact that foods can wait without spoiling while preserving their first day's freshness has also facilitated the access to these foods. The chaos of city life has forced people away from food and cuisine culture and forced them to eat fast and continue life as soon as possible. In this way of living, families have started to prefer ready-made foods instead of cooking local dishes of Turkish cuisine culture. Needless to say, the speed of city life can cause our cultural dishes to vanish. The purpose of this research is to make local food an intangible cultural heritage, to keep it alive, to transfer it to future generations, to determine the awareness of geographical indication and local food, and to record the local food recipes obtained at the end of this study. For this purpose, the views and opinions of 25 different academicians working at a foundation university in Ankara were gathered and analyzed. The research was carried out using a qualitative research model and purposeful sampling method was preferred in order to obtain in-depth data.The semi-structured interview method was used for data collection and content analysis was applied to data. The findings of the study indicate that all of the participants cook local dishes at home and include local dishes in their lives. They strive to keep their local culinary cultures alive with the cooking techniques and recipes they have learned from their ancestors. Keywords: Geographical Indication, Intangible Cultural Heritage, Local Food, Turkish Cuisine