Study to Determine the Culinary Culture of Georgians Living in Turkey as Ethnic Cuisine; Example of Samsun Georgians

Abstract

The sample of the study, which was conducted to determine the eating and drinking cultures of the Georgian people living in Samsun and the changes in their eating and drinking culture over time, consists of women aged between 57-81. According to the results of the research, changes in Georgian cuisine from past to present; It occurred in the equipment used, the number of meals eaten, the food service and the table setting and the oils used in cooking. Corn bread is mostly consumed in Georgian cuisine both in the past and today. Georgians continue to prepare and consume their traditional dishes. Among the traditional dishes of Georgians, the Georgian dishes that are still widely consumed today are Zsikesma, cottage cheese soup, green bean soup, Georgian soup, kalaço, nettle soup, malahto, zetian, lobyo phali, koraveli phali, nivar jave, zucchini with milk, pumpkin dish, cut macaroni, flour papa, Georgian roast, walnuts, kercho lobyo, poaching, chicken chives, meat chives, grape papa, Georgian stuffed, Georgian stuffed garlic, porch, bean boiled, sekazmuli jave. In addition, it has been determined that the sauce obtained by crushing walnuts, garlic and coriander and extracting the oil from the walnut continues to be widely used in these dishes. Walnuts and coriander are used in almost every dish in Georgian cuisine. Within the scope of the study, it was determined that the Georgian cuisine such as cottage cheese soup, grape papa, flour papa and zsikesma are on the verge of disappearing.