Abstract:

This study is designed to identify the kitchen culture of Bilecik province and to identify the changes that occur in the process from the past to the present day in the kitchen culture. The examples of the study were made by the Bilecik Central, Bozüyük, Söğüt, Osmaneli and Gölpazari districts and 10 women aged 65 and above who still reside here. The research has been conducted in five different districts, as the culture of the kitchen may be different between the districts. In the data collection phase, a semi-configured conversation form has been used. The answers received for each question addressed in the interview form are categorized. After the visual analysis, we assessed the culture of the Bracelet cuisine and the changes that occur from the past to the present day. The research finds that in the locals and vehicles used to cook food, the place of the kitchen in the house and the time of eating has changed; that the food groups consumed in the place in the past have continued to be consumed today but not prepared by the local people as in the past; that they have been purchased ready; that in the past the beverages produced and consumed by the local people have left the place of the prepared beverages. In addition, the research results have found that the local-specific mountainous cutting soup, spinach seating, chicken Albanian cabbage, cabbage logic, cabbage logic, borani, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, c

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