Bat in Tokat’s Culinary Memory: A Conceptual Approach to Local Cuisine and Identity

Abstract

Food culture plays an important role in the establishment of social relations, the remembrance of
shared experiences, and the transmission of cultural identity. In this context, regional culinary
practices are considered effective tools for preserving cultural values belonging to a particular
geography and transferring them from generation to generation. Bat, one of the distinctive dishes
of Tokat cuisine, is also regarded as one of the important components of this cultural
accumulation. This study aims to examine the place of Bat within the social memory and cultural
identity of Tokat society within a conceptual framework. A qualitative research method was
employed in the study, and a case study design was adopted. Document analysis was used as the
data collection technique in this research. In this context, evaluations were conducted on the basis
of the concepts of collective memory, sites of memory, and cultural identity. The preparation and
sharing practices of Bat were addressed within the scope of cultural practices associated with
family interactions, neighborhood relations, vineyard life, and various social gatherings. The
evaluations obtained indicate that Bat is one of the important carriers of Tokat’s gastronomic
heritage. The practices of production, sharing, and social interaction that develop around Bat
contribute to the preservation of cultural continuity. The study reveals that regional cuisines play
a significant role in strengthening social belonging and sustaining cultural transmission beyond
their nutritional function.