Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey
Background: Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. This study was conducted to investigate the cuisine cultures of the indigenous families living in the central district of Mardin. Metho...
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| Format: | Article |
| Language: | English |
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BMC
2018-12-01
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| Series: | Journal of Ethnic Foods |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618118302087 |
| _version_ | 1818336336189325312 |
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| author | Jiyan Aslan Ceylan Ayse O. Ozcelik |
| author_facet | Jiyan Aslan Ceylan Ayse O. Ozcelik |
| author_sort | Jiyan Aslan Ceylan |
| collection | DOAJ |
| description | Background: Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. This study was conducted to investigate the cuisine cultures of the indigenous families living in the central district of Mardin. Methods: The sampling of the study consisted of 300 families living in Artuklu and described as native. The study was conducted with married women aged between 20 and 65 years who were responsible for family feeding. The data were collected through face-to-face interviews using a questionnaire form. Data analysis of the study was conducted using Statistical Package for the Social Sciences package program. Statistical significance was evaluated at p < 0.05. Results: It was found that 51.7% of the families eat their meals in the kitchen, 81.1% of the families with a high number of members eat on the floor table, and 57.6% of the families with a low number of members eat on the dining table (p < 0.05). It was determined that the cooking rate of local dishes and desserts is higher in the families of unemployed women (p < 0.05). Conclusion: As each country has a unique cuisine culture, Turkey also has a rich cuisine culture that falls into distinct forms according to the regions and provinces. Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. Keywords: Cuisine, Culture, Food, Mesopotamia |
| first_indexed | 2024-12-13T14:37:42Z |
| format | Article |
| id | doaj.art-5dfe4e1284c24ea1aec89587d729e7a3 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-13T14:37:42Z |
| publishDate | 2018-12-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-5dfe4e1284c24ea1aec89587d729e7a32022-12-21T23:41:42ZengBMCJournal of Ethnic Foods2352-61812018-12-0154239245Cuisine culture of the pearl of Mesopotamia: Mardin, TurkeyJiyan Aslan Ceylan0Ayse O. Ozcelik1Corresponding author. Ankara University, Faculty of Health Science, Department of Nutrition and Dietetics Altındağ, 06080, Ankara, Turkey.; Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics Ankara, TurkeyAnkara University, Faculty of Health Sciences, Department of Nutrition and Dietetics Ankara, TurkeyBackground: Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. This study was conducted to investigate the cuisine cultures of the indigenous families living in the central district of Mardin. Methods: The sampling of the study consisted of 300 families living in Artuklu and described as native. The study was conducted with married women aged between 20 and 65 years who were responsible for family feeding. The data were collected through face-to-face interviews using a questionnaire form. Data analysis of the study was conducted using Statistical Package for the Social Sciences package program. Statistical significance was evaluated at p < 0.05. Results: It was found that 51.7% of the families eat their meals in the kitchen, 81.1% of the families with a high number of members eat on the floor table, and 57.6% of the families with a low number of members eat on the dining table (p < 0.05). It was determined that the cooking rate of local dishes and desserts is higher in the families of unemployed women (p < 0.05). Conclusion: As each country has a unique cuisine culture, Turkey also has a rich cuisine culture that falls into distinct forms according to the regions and provinces. Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. Keywords: Cuisine, Culture, Food, Mesopotamiahttp://www.sciencedirect.com/science/article/pii/S2352618118302087 |
| spellingShingle | Jiyan Aslan Ceylan Ayse O. Ozcelik Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey Journal of Ethnic Foods |
| title | Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey |
| title_full | Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey |
| title_fullStr | Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey |
| title_full_unstemmed | Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey |
| title_short | Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey |
| title_sort | cuisine culture of the pearl of mesopotamia mardin turkey |
| url | http://www.sciencedirect.com/science/article/pii/S2352618118302087 |
| work_keys_str_mv | AT jiyanaslanceylan cuisinecultureofthepearlofmesopotamiamardinturkey AT ayseoozcelik cuisinecultureofthepearlofmesopotamiamardinturkey |