Examination of the change and transformation process of culinary culture from past to present in Ardahan Posof district

In this study, the place and importance of Posof cuisine in "Turkish Cuisine" the processes of change and transformation that it has gone through from the past to the present are examined. Social, economic, technological and political developments affected by the culinary culture of the values to be recorded without loss, the culinary culture of this richness is aimed to ensure the benefit of transferring to future generations. The study was conducted with people living in the region and all of the samples were women. Written and internet searched resources were collected and the necessary written resources were obtained from Ardahan University Central Library.Written and internet searched resources were collected and the necessary written resources were obtained from Ardahan University Central Library.The lack of a detailed study on the culinary culture of the Posof district in the surveys conducted before the start of the study was very effective in determining the research topic.In the study where "Face-to-Face Interview Method" was applied in "Natural Environment görsel, visual and audio materials were recorded with the help of camera and voice recorder. In the study of folk cuisine in the context of folklore, the preparation and storage of food, types of food, tools and equipment used in the kitchen, cooking methods, presentation of dishes, kitchen architecture and ceremonial dishes were investigated. As a result, the existence of the culture that started to change in the region was examined and the findings of change of traditional culture and modern culture reflected in the region were indicated in the study. Keywords: Posof, Culture, Kitchen, Eat, Technology, Change, Transformation, Turkish Cuisine, Traditional, Modern