Author :
Abstract
This study investigates the significance of food within the framework of Traditional Sohbet Meetings, an essential component of Anatolia's Intangible Cultural Heritage. Through a comprehensive content analysis of academic sources, including articles, papers, and theses, this study examines the role of food in ten gatherings from various regions of Anatolia. The findings indicate that these meetings, predominantly held during the winter months, serve purposes such as socialization, entertainment and education. Meal preparation varied, with either the host or all participants contributing to the culinary process. The timing of meal presentation also differed, occurring either before or after the conversation. Cuisine predominantly reflects local traditions, although lighter appetizers are often served because of the late schedule of certain gatherings. Beverages, particularly Turkish coffee and tea, played a crucial role in the meetings. The study also uncovered symbolic meanings associated with food, such as mırran representing unity and solidarity, seating arrangements reflecting hierarchical structures, and the educational dimension of communal learning. Furthermore, a leader’s initiation of a meal underscores its status aspect. This study concludes that food transcends its physiological necessity, emerging as a multifaceted sociocultural phenomenon with diverse interpretations within the context of Traditional Sohbet Meetings.
Keywords
Abstract
This study investigates the significance of food within the framework of Traditional Sohbet Meetings, an essential component of Anatolia's Intangible Cultural Heritage. Through a comprehensive content analysis of academic sources, including articles, papers, and theses, this study examines the role of food in ten gatherings from various regions of Anatolia. The findings indicate that these meetings, predominantly held during the winter months, serve purposes such as socialization, entertainment and education. Meal preparation varied, with either the host or all participants contributing to the culinary process. The timing of meal presentation also differed, occurring either before or after the conversation. Cuisine predominantly reflects local traditions, although lighter appetizers are often served because of the late schedule of certain gatherings. Beverages, particularly Turkish coffee and tea, played a crucial role in the meetings. The study also uncovered symbolic meanings associated with food, such as mırran representing unity and solidarity, seating arrangements reflecting hierarchical structures, and the educational dimension of communal learning. Furthermore, a leader’s initiation of a meal underscores its status aspect. This study concludes that food transcends its physiological necessity, emerging as a multifaceted sociocultural phenomenon with diverse interpretations within the context of Traditional Sohbet Meetings.
