İspir Çatakkaya village public cuisine

As in all living units, one of the most basic needs for the sustainability of human life is food and beverage. In order to meet this basic need of human beings, the knowledge, experience and experience-based acquisitions that they have carried from the past to the present form the food and beverage culture in general. The culinary culture of the people constitutes this whole, which has become to include a series of beliefs, beliefs, practices and practices, beyond just the need for nutrition. Folk cuisine includes the process from the preparation, storage and consumption of daily, monthly or seasonal food needs of the people in the relevant geography. This situation inevitably includes not only the eating and drinking culture of the people of the region concerned, but also many elements from their livelihoods to the production relations they have. In this direction, our study has been shaped around the aim of bringing together the yields specific to the folk cuisine of Çatakkaya Village of İspir District of Erzurum, which has a production form built on agriculture and animal husbandry economy with its main lines, which is a corridor between Eastern Anatolia and the Black Sea Region, with a field-based study methodology. The fact that the region is more prone to animal production rather than agriculture due to its general location appears to be the most important factor determining the eating and drinking culture of the relevant geography, which is also determinant in terms of the variety of products consumed. This feature of the relevant geography, which had the identity of a closed society for a long time, has made it a remarkable field in terms of culture-centered studies, with cultural preservation within its body. Key Words: Kitchen, culture, food, folk, tradition