From past to present a ceremonial meal: Keşkek

Not only must food be evaluated as an act of fulfilling our pyhsical needs but it also must be considered as one of the key elements of non-pecuniary culture with the factors such as cooking and service styles as well as traditions and religion when the food is analyzed either in Turkish cuisine or on a global scale, it is observed that it functions as a sociological and artistic phenomenon appealing to the eye, the ear and the inner world of a person apart from satisfying the physical needs. Keşkek, as one of the traditional dishes in Turkey, is a good example for the formation of the cultural elements mentioned above. It is commonly seen in various parts of Turkey in ceremonies such as wedding, circumcision feasts and funerals. From the beginning till the end, it is a non-pecuniary heritage on which a lot can be commented with oral expressions and traditions, performance and social practice. Key Words: Kesgah, Herise, Ceremony, Mortar, Tradition, Culture, Art