Cracked Wheat and Cracked Wheat as a Gastronomic Identity Element in Anatolian Cuisine Culture

Abstract

Many variables such as its geographical structure, products grown in Anatolia, its climate characteristics, the traditions and customs of civilizations that have lived on it for centuries constitute the gastronomic identity of Anatolia. Cracked wheat is seen as one of the only elements that shape the gastronomic identity of Anatolia. This study aims to evaluate the cracked wheat and cracked wheat dishes within the framework of socio-cultural characteristics and to determine the folkloric characteristics by revealing the forgotten ones. The universe of the study consists of cracked wheat dishes that continue to be produced in Anatolia or are about to be forgotten. The sample of the study consists of 15 cracked wheat dishes suitable for working with the snowball sampling method. In this study, the study was designed using the ethnographic pattern in which the qualitative research method was used. As a result, it was determined that ten cracked wheat -themed dishes were used to celebrate special occasions, share, and add joy.