The place of Mevlevi cuisine philosophy in local people's food culture: A case of Konya

Gastronomy, intertwined with various fields such as culture, art, literature, geography, and philosophy, encompasses the stages from the production to the consumption of food within the influences of these areas. The primary purpose, forming the act of eating, which is ultimately aimed at meeting biological needs, involves numerous variables. The existence of various factors such as geographical conditions, religion, and taboos has contributed to the emergence of culinary cultures, shaping global cuisines. Particularly within the scope of culinary culture, examples of food philosophy can be observed in Far Eastern cuisines. Mevlevism, a significant value in the geography of Turkey, incorporates its teachings internally, with education being kitchen-oriented, making it inherently familiar with its own culinary philosophy. The purpose of this study is to contribute to the revelation of the value of Mevlevi culinary philosophy. For this purpose, the research investigates the place of Mevlevi culinary philosophy in the food culture of the local population in Konya, where the central dergah is located. Following a literature review, a semi-structured interview technique was employed, and data obtained were evaluated, leading to the creation of various codes and themes. The codes, themes, and participants' responses were systematized for analysis. Descriptive and content analyses were applied to analyze the data. According to the responses of the participants, it was found that the distinctive qualities of Mevlevi cuisine share similarities with the culinary culture of the local population in Konya. However, it was also revealed that awareness of the Mevlevi culinary philosophy is low. The obtained results determine the level of awareness of Mevlevi cuisine and provide recommendations for future studies based on these findings. KEYWORDS: Food Culture, Food Philosophy, Mevlevism, Mevlevi Cuisine