Aslan Ceylan, JiyanÖzçelik, Ayşe Özfer2023-12-282023-12-282018ASLAN CEYLAN, J., & ÖZÇELİK, A. Ö. (2018). Cuisine culture of the pearl of Mesopotamia Mardin Turkey. Journal of Ethnic Foods, 5, 239–245.https://www.sciencedirect.com/science/article/pii/S2352618118302087https://hdl.handle.net/20.500.12514/5321Background 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.eninfo:eu-repo/semantics/openAccessCuisine Culture Food MesopotamiaArticle5239245