Suriye’den Gelen Göçmen Öğrencilerin Beslenme Alışkanlıkları ve Aşçılık Deneyimleri (The Dietary Practices and Culinary Experiences of Syrian Student Migrants)

Abstract

This study aims to examine the dietary practices, culinary experiences, and cultural adaptation processes of Syrian student migrants residing in Erzurum and Iğdır. Conducted within a qualitative research design, in-depth face-to-face interviews were carried out with 30 Syrian migrants between July and August 2024. The data were analyzed using content analysis. Findings indicate significant similarities between Turkish and Syrian culinary cultures; however, notable differences were observed, particularly in the use of spices, cooking techniques, and access to certain unique food ingredients. While some participants reported positive experiences in learning and adopting Turkish cuisine, others encountered challenges during the transition and adaptation of their dietary habits. Factors such as language barriers, economic constraints, and difficulties in sourcing specific ingredients have influenced migrants’ dietary practices, occasionally leading to health issues. Nevertheless, the increasing availability of Syrian-specific food products through Syrian traders in Türkiye has enabled migrants to sustain their traditional culinary practices. Overall, shared cultural roots have facilitated dietary adaptation between the two communities, whereas language proficiency, ingredient accessibility, and economic factors have emerged as key determinants in the migrants’ integration processes.