A comparative study on the contents of main course of international cuisine

In the early ages, people lived a hunter-gatherer life and consumed their food raw. The presence of fever and the start of agricultural activities enabled the development of culinary culture. Over time, in parallel with the physical and cultural development of human beings, culinary culture has undergone development, eating and drinking / eating habits have been differentiated, and thus each country's unique culinary culture has begun to emerge. Afterwards, the desire to eat together, the importance of the concept of time, is that people have started to make their meals together with a conscious consumption. In many societies, consumption of main meals seems to be more prevalent. Nowadays, the passing of people's lives in rushes causes some meals to be skipped and makes the next meal a good one. For this reason, the main courses that are nutritious and satisfying at lunch and dinner are handled in the study. In this context, the main courses of countries that stand out throughout the world are examined. This study was carried out in order to find out which foods are rich in terms of content in terms of content, which products are most used in main meals, whether the products grown in the country are used in main courses and whether the contents used are similar and to contribute to the related literature. In the first part of the study, concept of kitchen, its definition, development, food groups and main courses are discussed. In the second part, the general characteristics of international seven cuisines and culinary culture are examined. In the third part, the research method, purpose, universe and sample, constraints, data analysis and findings are included. In the study, critical state sampling technique was used and secondary data were used from qualitative research methods. The universe of the research is the main dishes of seven countries. A total of 3,345 main dishes of the countries studied without study were examined and 31,552 products used in the content were evaluated. The obtained data were analyzed by QDA MINER-WordStat program. As a result of the research, the distribution of the products used in the main meals of the countries handled in the countries were determined, the products used in the main meals of the countries were ranked according to their importance, the average number of the main meals of the countries was shown and the distribution ratios of the products used in the main meals were shown. The results obtained in the study are thought to enable the comparison of the products used in the kitchens of countries in the past with the products used in the modern kitchens.