Anatolian cuisine on the axis of cultural transfer and change: A gastro-sociology study in Adana and Ankara

Social institutions as well as social dynamics have an important place in the process of the seeds journey through it comes to life and finally comes to the table. From food safety, food hygiene to health problems caused by nutrition and the use of food produced by governments as a weapon, many topics related to food need to be evaluated within the sociological knowledge that is at the center of social life. The fact that Adana and Ankara are located in different part of the country's geography and their different culinary cultures/traditions are valuable in terms of reflecting different experiences on both Anatolian cuisine culture and local cuisine cultures. Ever changing structure of eating and drinking cultures differentiates the food culture between one generations and the next. Based on this fact, the current study, the change in the transformation in the social structure in terms of the effect of culinary cultures and their transfer to the new generation has been explored. As a result of in depth interviews that has been done in Adana and Ankara In this study the findings on the change and transfer process experienced from Anatolian and local cuisine cultures; The views of Anatolian and local cuisine cultures are discussed under the main themes of cuisine culture and changing food perception in the process of social transformation in the axis of socio-cultural transfer. National and local culture, in which individuals spend their socialization process, has an important place in forming their taste and nutritional habits. Eating and drinking preferences acquired in the primary socialization process has an effect on the choices both in food preferences and preferences in various social areas such as diet, guest menus and other food related content on various platforms. It is possible to say that the Anatolian and local food culture and the values that originated from them in which the dishes prepared in the home kitchen have an important effect and have largely shaped the nutritional preferences of the X and Y generations. However, especially in the new generation (Generation Z), born in the era of social media, fast food based nutrition, which is far from the tastes of Anatolian and local cuisines and traditional culture is becoming increasingly common. At this point both the family and social institutions have important responsibilities in order to preserve the traditional culinary culture.