Cuisine culture of the pearl of Mesopotamia  Mardin -Turkey

Aslan Ceylan, Jiyan; Özçelik, Ayşe Özfer

Cuisine culture of the pearl of Mesopotamia Mardin -Turkey

dc.contributor.author	Aslan Ceylan, Jiyan
dc.contributor.author	Özçelik, Ayşe Özfer
dc.date.accessioned	2023-12-28T11:51:46Z
dc.date.available	2023-12-28T11:51:46Z
dc.date.issued	2018	en_US
dc.department	MAÜ, Fakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü	en_US
dc.description.abstract	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.	en_US
dc.identifier.citation	ASLAN CEYLAN, J., & ÖZÇELİK, A. Ö. (2018). Cuisine culture of the pearl of Mesopotamia Mardin Turkey. Journal of Ethnic Foods, 5, 239–245.	en_US
dc.identifier.endpage	245	en_US
dc.identifier.startpage	239	en_US
dc.identifier.uri	https://www.sciencedirect.com/science/article/pii/S2352618118302087
dc.identifier.uri	https://hdl.handle.net/20.500.12514/5321
dc.identifier.volume	5	en_US
dc.language.iso	en	en_US
dc.publisher	Journal of Ethnic Foods	en_US
dc.relation.ispartof	Journal of Ethnic Foods	en_US
dc.relation.publicationcategory	Makale - Uluslararası - Editör Denetimli Dergi	en_US
dc.rights	info:eu-repo/semantics/openAccess	en_US
dc.subject	Cuisine Culture Food Mesopotamia	en_US
dc.title	Cuisine culture of the pearl of Mesopotamia Mardin -Turkey	en_US
dc.type	Article	en_US