Gastronomic elements presented in Isparta's cultural special days and ceremonies

The traditional and local culinary riches of the thousands years of culture of Turkey should be inherited to future generations. Isparta, has been an important transit center with its history and culture, dating back to ancient times. The various foods and beverages prepared in Isparta's special days and ceremonies reflect the rich local cuisine culture. Ethnographic study design is one of the qualitative research methods an it was used in the present research. In the sampling process of the research, the maximum variation sampling, which is one of the purposive sampling methods, was adopted. Accordingly, face-to-face interviews were conducted with twenty-five people who were born in Isparta or lived in Isparta and experienced the local ceremonies and traditions, and have knowledge and experience of the regional food culture, using the semi-structured interview technique. Various festivals are organized in the region where gastronomic elements such as roses, apples, cherries, mulberries, halva, and grapes are presented. Region-specific celebrations and ceremonies are held in special days such as birth celebrations, pre-wedding, wedding and post-wedding ceremonies, death ceremonies, religious holidays. It was determined that local celebrations such as Hıdırellez, çıtlık festival, votive festival, cherry festival, girey vineyard ceremony, foundation dinner ceremony, chestnut harvest, apple harvest, rose harvest, dry bean day, pınar bazaar entertainment, greased wrestling, soldier recruitment celebrations, pilgrim's celebrations, halva festival, gezek-herfene ceremonies are organised. As a result of the study, it was observed that rituals and ceremonies in our culture are held with special presentations of food and drinks. It was determined that studies should be carried out to ensure that the meals served in Isparta's special days and ceremonies are not lost and inherited to future generations.