İnegöl culinary culture

This study provides a comprehensive analysis of the local culinary culture of the İnegöl region within the rich structure and regional diversity of Turkish cuisine. Regional distinctions shaped throughout the historical development of Turkish cuisine are evaluated with a focus on the Marmara Region, and İnegöl cuisine is examined in terms of traditional knowledge, practices, and rituals. The thesis is designed based on qualitative research methods and supported by fieldwork conducted in İnegöl. Data obtained through interviews with local residents, participant observations, and the compilation of local recipes reveal the role of İnegöl cuisine as a cultural heritage, its place in collective memory, and its ongoing transformation. The findings indicate that İnegöl culinary culture is not merely a system of nourishment but a dynamic cultural structure bearing identity and symbolic meanings. Accordingly, this study aims to contribute to the documentation of local cuisines and the preservation of cultural continuity within the field of gastronomy. Keywords: İnegöl, Culinary Culture, Folk Culture, Food Culture