Türk Mutfağına Özgü Geleneksel Gıdaların Tüketim Durumu: Denizli Örneği (An Examination of Traditional Food Consumption in Turkish Cuisine: The Case of Denizli)

Abstract

In recent years, increasing public awareness of health and quality of life has led to a growing interest in traditional foods. A society’s culinary culture and dietary patterns are closely linked to its cultural and economic structures, geographical conditions, and historical background. Every society possesses unique traditional foods and beverages shaped by its historical development. Turkish cuisine, in particular, is rich in a wide variety of traditional foods, which play a vital role in the sustainability of culinary heritage. This study aims to examine individuals’ consumption patterns, habits, and frequency of traditional food intake. A quantitative research design was employed using a structured questionnaire, which was developed by the researchers based on relevant academic literature. The study sample consisted of 324 individuals aged 18 and over residing in the city center of Denizli, selected through a convenience sampling method. One of the main limitations of the study is its confinement to the urban area of Denizli. Data were analyzed using SPSS 25.0 statistical software. Chi-square and Fisher’s exact tests were applied where appropriate. The findings indicate that the most frequently consumed traditional foods among both men and women were ayran, yogurt, and black tea. In terms of daily consumption frequency, black tea had the highest percentage score, followed by fermented bread.