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    Öğe
    Turkish Culinary Culture In The Socialization Process
    (Sidas Medya A.Ş., 2017) Ozkok, Ferah; Sunnetcıoglu, Ayse; Sunnetcıoglu, Serdar; Karakas, Ezgi
    Socialization can be defined as process whereby cultural components are passed down from one generation to the other. Socialization as a process lays down the guidelines of a food culture (as in religion rules, manners and customs, etc.) and renovates itself by undergoing a transformation process with each and every interaction. Relying on the review of the existing studies into Turkish culture, the present paper attempts to describe how Turkish culinary culture has been transferred from one generation to the other and how Turkish cuisine has taken shape within the socialization process. The study is based on a conceptual framework, but fails to support the results with empirical data. As the result of the literature review, a conceptual model is proposed. In the model, Turkish cuisine is examined in three dimensions, which are analytical dimension, descriptive dimension, and historical dimension.
  • [ X ]
    Öğe
    Turkish Culinary Culture In The Socialization Process
    (Sidas Medya Ltd. Şti. Sidas Medya Ltd. Şti., 2017) Ozkok, Ferah; Sunnetcıoglu, Ayse; Sunnetcıoglu, Serdar; Karakas, Ezgi
    Socialization can be defined as process whereby cultural components are passed down from one generation to the other. Socialization as a process lays down the guidelines of a food culture (as in religion rules, manners and customs, etc.) and renovates itself by undergoing a transformation process with each and every interaction. Relying on the review of the existing studies into Turkish culture, the present paper attempts to describe how Turkish culinary culture has been transferred from one generation to the other and how Turkish cuisine has taken shape within the socialization process. The study is based on a conceptual framework, but fails to support the results with empirical data. As the result of the literature review, a conceptual model is proposed. In the model, Turkish cuisine is examined in three dimensions, which are analytical dimension, descriptive dimension, and historical dimension.