Ayas cuisine in terms of social applications

It is a known fact that the nutritional understandings and cultural elements that emerged between societies cannot be considered separately from each other. Therefore, the culinary cultures that nations can shape in line with their life views bring the subject in question to establish a relationship with the Convention for the Safeguarding of the Intangible Cultural Heritage signed in cooperation with UNESCO. The culinary culture of Ayas district of Ankara, which has an old and deep-rooted history, is also examined by different disciplines and is suitable for the five main topics of Convention for the Safeguarding of the Intangible Cultural Heritage. Based on this, in this thesis, which was carried out with the thought of both the inadequacy of the previous studies and the thought of shedding light on the new studies to be made, the cuisine culture of the Ayas district was examined under the sub-title of 'social practices, rituals and feasts' of the Convention for the Safeguarding of The Intangible Cultural Heritage. Therefore, in Akkaya, Basayas, Basbereket, Bayat, Bayram, Cuma, Cigdemci, Evci, Feruz, Gencali, Gokcebag, Gokler, Hocasinan, Ilıca, Ilhankoy, Mahkeme, Oltan, Ortabereket, Pınaryaka, Tekke, Ulupınar, Uluyol Yagmurdede neighborhoods of Ayas district. A field study was conducted using the compilation method. Various applications were also included by compiling with a total of 53 resource people women, men, adults elderly. As a result of the interviews, the kitchen architecture, winter preparations, food types, ceremonial dishes, table manners and food prayers were determined and all the data obtained were recorded in the electronic environment. The ceremonial dishes of Ayas cuisine, which constitutes the most important part of the study and which is intended to be discussed in terms of social practices; with transition periods consisting of birth, marriage, death and farewells; with its holy days including the month of Ramadan, Eid-al-Fitr, Feast of Sacrifice and oil lamps; with votive tables and Zekeriya tables; With seasonal ceremonies and festivals where various celebrations are held such as crocus, Nevruz, Hıdırellez, ramming, hiking, harvesting, vintage, mass milking, rain prayers, mulberry tomato festival, and finally the ferfene tradition, going to wood, laying the foundation, closing the roof. A new classification has been made with a number of men and women gatherings that bring people together, and the aforementioned ceremonial meals have been tried to be handled together with the fertility rituals. How the aforementioned ceremonial meals were celebrated in the past has been questioned, so the changes they have undergone over time have been determined. It has also been determined that modernization and the technological developments that come with it also affect Ayas culinary culture and that these innovations cause some changes from kitchen architecture to kitchen tools, from the practices carried out during various celebrations to winter preparations. Again, to the culinary culture, which has an important place in terms of reflecting some coding in Turkish culture and transferring them to the future; ıt has also been analyzed that various missions such as socialization, formation of individual and group identity and psychological relaxation are undertaken.