Nazilli cuisine culture

When it comes to humanity, the nutrition necessary for the life of living things turns into a cultural event. The aim of this study is to introduce the cuisine culture of Nazilli, one of the regional cuisine cultures. In order to determine Nazilli cuisine culture, half structured interviews and unstructured observations has been conducted within the scope of purposeful sampling from qualitative research design. Within the scope of the purposeful sampling, people who are 50 years and older from Nazilli or who live in Nazilli for more than 30 years and reflecting the cuisine culture of Nazilli has been taken as basis. Half-structured interviews has been conducted with 20 people within the scope of the study and It took a total of 13 hours 44 minutes 28 seconds. Deciphering method has been used to make the data ready for analysis. The deciphered data has been collected in common themes and the obtained data has been analyzed by descriptive analysis method. Kitchen architecture in Nazilli cuisine culture, the tools and equipment used in the kitchen, food service, table order and eating principle, cooking methods, meals, the most consumed meals, transition periods, holy days and storage methods has been found. As a result of the study, it has been observed that Nazilli cuisine consists of natural products and differences between the past and the present. Also, suggestion have been made for protect and keep alive Nazilli cuisine culture and transfer it to future generations in its rich form.