PDF EndNote BibTex RIS Cite

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

Year 2015, Volume 1, Issue 3, 380 - 389, 29.12.2015
https://doi.org/10.18769/ijasos.99229

Abstract

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. 

References

  • Babbie, E. (2014). The Practice of Social Research (14th Edition). Boston: Cengage Learning.
  • Back. L., Bennett, A., Edles, Laura D. et al. (2012). Cultural Sociology: An Introduction. West Sussex: Wiley-Blackwell.
  • Beardsworth, A. and Keil, T. (2011). Yemek Sosyolojisi, Yemek ve Toplum Çalışmalarına Bir Davet. Ankara: Phoenix Yayınevi.
  • Berger, Peter L., Berger, B. and Kellner, H. (1985). Modernleşme ve Bilinç. İstanbul: Pınar Yayınları.
  • Beşirli, H. (2012). Yemek Sosyolojisi Yiyeceklere ve Mutfağa Sosyolojik Bakış. Ankara: Phoenix Yayınevi.
  • Daniel, Elton L. and Mahdi, Ali A. (2006). Culture and Customs of Iran. London: Greenwood Press.
  • Eröz, M. (1977). Türk Kültürü Araştırmaları. İstanbul: Kutluğ Yayınları.
  • Eisenstadt, Shmuel N. (2014). Modernleşme. Ankara: Doğu-Batı Yayınları.
  • Giddens, A. (2000). Sosyoloji. Ankara: Ayraç Yayınevi.
  • Hadî, V. and Keberî, N. (2011). “Adab-e sofre der Iran-e bastan ve Iran-e dovre-ye Islamî-ye gharn-e dovvom ta heftom hicrî”. Meshkatedu, Paeez, Shomare: 112, pp. 119-137.
  • Iktisad ve Namayeshgah. (2015). “Berresî-e adab ve ferheng-e ghaza khorden-e Iraniyan der dovreha-ye mokhtalef-e tarikhî khordad”, 2014 Shomare 55, pp. 10-11. http://www.ecobition.ir /Modules/News / PrintVer.aspx? News _ Id = 2022 & V_ News_ Id = & Src = Main
  • Lawson, T. and Garrod, J. (2001). Dictionary of Sociology. Chicago: Fitzroy Dearborn Publishers.
  • Maxwell, Joseph A. (2013). Qualitative Research Design: An Interactive Approach. Thousand Oaks CA: Sage Publications.
  • McIntosh, W. A. (1996). Sociologies of Food and Nutrition. New York: Plenum Press.
  • Nesbitt, M. Simpson, John St. and Svanberg, I. (2010). “History of Rice in Western and Central Asia”. In S. D. Sharma (eds.). Rice Origin Antiquity and History, pp. 312-344. New York: Science Publishers.
  • Ritzer, G. (2013). The McDonaldization of Society. Washington DC: Sage Publication Ltd.
  • Scott, J. and Marshall, G. (2009). Dictionary of Sociology. New York: Oxford University Press.
  • Simmel, G. (2009). Bireysellik ve Kültür. İstanbul: Metis Yayınları.
  • Sobal, J. and Maurer, D. (1995). “Food, Eating and Nutrition as Social Problems”. In D. Maurer and J. Sobal (eds). Eating Agendas: Food and Nutrition as Social Problems. pp. 2-8 New York: Aldine de Gruyter.
  • Warde, A. (1997). Consumption Food and Taste. London: Sage Publications Ltd.
  • Whit, William C. (1995). Food and Society A Sociological Approach. New York: General Hall Inc.

Year 2015, Volume 1, Issue 3, 380 - 389, 29.12.2015
https://doi.org/10.18769/ijasos.99229

Abstract

References

  • Babbie, E. (2014). The Practice of Social Research (14th Edition). Boston: Cengage Learning.
  • Back. L., Bennett, A., Edles, Laura D. et al. (2012). Cultural Sociology: An Introduction. West Sussex: Wiley-Blackwell.
  • Beardsworth, A. and Keil, T. (2011). Yemek Sosyolojisi, Yemek ve Toplum Çalışmalarına Bir Davet. Ankara: Phoenix Yayınevi.
  • Berger, Peter L., Berger, B. and Kellner, H. (1985). Modernleşme ve Bilinç. İstanbul: Pınar Yayınları.
  • Beşirli, H. (2012). Yemek Sosyolojisi Yiyeceklere ve Mutfağa Sosyolojik Bakış. Ankara: Phoenix Yayınevi.
  • Daniel, Elton L. and Mahdi, Ali A. (2006). Culture and Customs of Iran. London: Greenwood Press.
  • Eröz, M. (1977). Türk Kültürü Araştırmaları. İstanbul: Kutluğ Yayınları.
  • Eisenstadt, Shmuel N. (2014). Modernleşme. Ankara: Doğu-Batı Yayınları.
  • Giddens, A. (2000). Sosyoloji. Ankara: Ayraç Yayınevi.
  • Hadî, V. and Keberî, N. (2011). “Adab-e sofre der Iran-e bastan ve Iran-e dovre-ye Islamî-ye gharn-e dovvom ta heftom hicrî”. Meshkatedu, Paeez, Shomare: 112, pp. 119-137.
  • Iktisad ve Namayeshgah. (2015). “Berresî-e adab ve ferheng-e ghaza khorden-e Iraniyan der dovreha-ye mokhtalef-e tarikhî khordad”, 2014 Shomare 55, pp. 10-11. http://www.ecobition.ir /Modules/News / PrintVer.aspx? News _ Id = 2022 & V_ News_ Id = & Src = Main
  • Lawson, T. and Garrod, J. (2001). Dictionary of Sociology. Chicago: Fitzroy Dearborn Publishers.
  • Maxwell, Joseph A. (2013). Qualitative Research Design: An Interactive Approach. Thousand Oaks CA: Sage Publications.
  • McIntosh, W. A. (1996). Sociologies of Food and Nutrition. New York: Plenum Press.
  • Nesbitt, M. Simpson, John St. and Svanberg, I. (2010). “History of Rice in Western and Central Asia”. In S. D. Sharma (eds.). Rice Origin Antiquity and History, pp. 312-344. New York: Science Publishers.
  • Ritzer, G. (2013). The McDonaldization of Society. Washington DC: Sage Publication Ltd.
  • Scott, J. and Marshall, G. (2009). Dictionary of Sociology. New York: Oxford University Press.
  • Simmel, G. (2009). Bireysellik ve Kültür. İstanbul: Metis Yayınları.
  • Sobal, J. and Maurer, D. (1995). “Food, Eating and Nutrition as Social Problems”. In D. Maurer and J. Sobal (eds). Eating Agendas: Food and Nutrition as Social Problems. pp. 2-8 New York: Aldine de Gruyter.
  • Warde, A. (1997). Consumption Food and Taste. London: Sage Publications Ltd.
  • Whit, William C. (1995). Food and Society A Sociological Approach. New York: General Hall Inc.

Details

Journal Section Articles
Authors

Gamze Gizem Avcıoğlu This is me


Gürcan Şevket Avcıoğlu>

Publication Date December 29, 2015
Application Date December 27, 2015
Acceptance Date
Published in Issue Year 2015, Volume 1, Issue 3

Cite

EndNote %0 IJASOS- International E-journal of Advances in Social Sciences IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION %A Gamze Gizem Avcıoğlu , Gürcan Şevket Avcıoğlu %T IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION %D 2015 %J IJASOS- International E-journal of Advances in Social Sciences %P 2411-183X-2411-183X %V 1 %N 3 %R doi: 10.18769/ijasos.99229 %U 10.18769/ijasos.99229

Contact: ijasosjournal@hotmail.com

17922

The IJASOS Journal's site and its metadata are licensed under CC BY

Published and Sponsored by OCERINT International © 2015- 2022