THE EFFECT OF ECOLOGICAL FOOD PRODUCTION ON FOOD CULTURE: EXAMPLE OF ADIYAMAN

Abstract

Every region has a unique food culture. It is worth examining the extent to which ecological food production influences the food culture of any given region. This study was conducted to determine the effect of ecological food production on the formation of the Adiyaman food culture. This study employed the loose-structured interview, a kind of qualitative research method, and collected data through direct observation, participative observation interviews, and literature search. Interviews were conducted with 28 people. The acquired data were assessed through frequency analysis, which is a type of content analysis. Findings were grouped into seven different classifications, namely, nutrients being produced in the region, animals being breed, plants collected from nature, prepared food types, products consumed during breakfast, nutrients prepared for the winter, and nutrients thought to be healthy. Of the participants, 17.9% were from rural areas, 21.4% from suburban areas, and 60.7% from urban areas. The study determined that products grown in the region's flora and fauna reflect its traditional food culture. However, because of changing living conditions, these time-consuming and labor-intensive traditional foods are disappearing.