Determinig the differences between generations on awareness of local dishes in Kastamonu

Kastamonu, which has a wide culinary culture, is known for its regional food richness and benefits from this richness in its daily life. This study was carried out to determine the awareness of Kastamonu local dishes among generations. Persons born between 1946 and 2007 residing in Kastamonu and included in the baby boom, X, Y and Z generations were determined as the universe of the study. This sample group, consisting of 398 people selected according to the random sampling method, was reached in June, July and November of 2022 and data were collected using the survey technique. As a result of the analyzes made, it was concluded that the knowledge of the local dishes of the participants differed according to the generations. The most tasted and known products are tarhana soup, meat and bread with potatoes, yoghurt, spinach, mushroom bread, walnut twist bun, squeezing, eared pasta, banduma, simit tiridi, well kebab, dried green beans, savory rice, pickled kangaroo, Uryani compote, rosehip pelverde, among the desserts, it was seen that there were pulled halvah, spoon halvah, cirik dessert and walnut halva. Local delicacies that have not been heard and whose recipe is not known are black soup, alapilav, Üçürdum, samsı, çullu pastry, haluşka, müsellim wrap, toklu mihlama, wrap burma and hasude dishes. As the generations progressed, it was observed that the youngest generation Z, who grew up in the difference between awareness, knew less local products than other generations. KEYWORDS: Kastamonu, Belt, local dishes, culinary culture