Turkish and Kazakh Culture in of Gastronomy Properties: An Assessment on Similarities and Differences

Abstract

The aim of this study is to reveal the similarities and differences between the two countries' cuisine by comparing the Turkish and Kazakh gastronomy values and properties from different aspects such as raw materials, food types, kitchen equipment, habits and practices in rituals. For this, an in-depth literature review of two culinary cultures was made and the data obtained were evaluated by content analysis method. As a result of the evaluation, it has been determined that there are important similarities between table manners and food types, especially kitchen and pantry order. It is noteworthy that, although their names are different, there are a significant number of dishes whose construction is similar. In terms of differences, the most important area is raw material preferences with applications in rituals. It is possible to say that it is one of the most important elements that distinguish Kazakh cuisine from Turkish cuisine, where horse meat is considered valuable. In addition, while