Cilt 1, Sayı 3, Sayfalar 380 - 389 2016-10-27

IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION

Gamze Gizem Avcıoğlu [1] , Gürcan Şevket Avcıoğlu [2]

184 516

The 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 Tehran, 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.

Keywords: Eating habits, traditional way of eating, modern way of eating, eating at home, eating out, food industry. 

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Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Gamze Gizem Avcıoğlu
E-posta: gizemertan28@hotmail.com

Yazar: Gürcan Şevket Avcıoğlu
E-posta: gsavcioglu@selcuk.edu.tr

Bibtex @ { ijasos259254, journal = {International E-Journal of Advances in Social Sciences}, issn = {}, address = {OCERINT International Organization Center of Academic Research}, year = {2016}, volume = {1}, pages = {380 - 389}, doi = {10.18769/ijasos.99229}, title = {IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION}, language = {en}, key = {cite}, author = {Avcıoğlu, Gürcan Şevket and Avcıoğlu, Gamze Gizem} }
APA Avcıoğlu, G , Avcıoğlu, G . (2016). IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION. International E-Journal of Advances in Social Sciences, 1 (3), 380-389. DOI: 10.18769/ijasos.99229
MLA Avcıoğlu, G , Avcıoğlu, G . "IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION". International E-Journal of Advances in Social Sciences 1 (2016): 380-389 <http://ijasos.ocerintjournals.org/issue/24463/259254>
Chicago Avcıoğlu, G , Avcıoğlu, G . "IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION". International E-Journal of Advances in Social Sciences 1 (2016): 380-389
RIS TY - JOUR T1 - IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION AU - Gamze Gizem Avcıoğlu , Gürcan Şevket Avcıoğlu Y1 - 2016 PY - 2016 N1 - doi: 10.18769/ijasos.99229 DO - 10.18769/ijasos.99229 T2 - International E-Journal of Advances in Social Sciences JF - Journal JO - JOR SP - 380 EP - 389 VL - 1 IS - 3 SN - -2411-183X M3 - doi: 10.18769/ijasos.99229 UR - http://dx.doi.org/10.18769/ijasos.99229 Y2 - 2018 ER -
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