Iranian and Turkish Food Cultures: A Comparison through the Qualitative Research Method In Terms of Preparation, Distribution and Consumption

Basit Öğe Kaydı
dc.contributor.authorAvcioglu, Gamze Gizem
dc.contributor.authorAvcioglu, Gurcan Sevket
dc.date.accessioned2020-03-26T19:06:12Z
dc.date.available2020-03-26T19:06:12Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.descriptionInternational Conference on Advances in Education and Social Sciences (ADVED) -- OCT 12-14, 2015 -- Istanbul, TURKEYen_US
dc.description.abstractThe purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Teheran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds.en_US
dc.identifier.endpage641en_US
dc.identifier.isbn978-605-64453-4-7
dc.identifier.startpage632en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32270
dc.identifier.wosWOS:000373273400072en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherINT ORGANIZATION CENTER ACAD RESEARCHen_US
dc.relation.ispartofADVED 15: INTERNATIONAL CONFERENCE ON ADVANCES IN EDUCATION AND SOCIAL SCIENCESen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEating habitsen_US
dc.subjecttraditional way of eatingen_US
dc.subjectmodern way of eatingen_US
dc.subjecteating at homeen_US
dc.subjecteating outen_US
dc.subjectfood industryen_US
dc.titleIranian and Turkish Food Cultures: A Comparison through the Qualitative Research Method In Terms of Preparation, Distribution and Consumptionen_US
dc.typeConference Objecten_US

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