Nutrition and Culinary Culture of Hakkâri Province

Abstract

The aim of this research is to analyze the nutrition and cuisine culture of Hakkâri province. The study was carried out as a literature review and data were obtained by the secondary data collection method. Within the scope of the research, prominent foods and nutritional culture in Hakkâri cuisine were examined. As a result of the investigations, it has been determined that Hakkâri cuisine is one of the cuisines in which the geographical structure and natural environment, which is the natural determinant of the cuisine culture, is clearly dominant due to the geographical structure of the province. In addition, it is understood that the highland culture, which is indispensable for the local people, also affects the cuisine culture and eating habits. Due to the prominence of animal husbandry in the region, it has been determined that the meals with animal products and animal origin foods are predominant in Hakkâri cuisine and nutrition culture. As a result of the study, suggestions were made in terms of revealing more local flavors and values specific to Hakkâri.