Abstract:

The examples of the study aimed at determining the eating and drinking cultures of the Georgian people living in Samsun and the changes in the food and drinking culture over time are made by women aged 57-81. According to the research, changes in the Georgian cuisine have occurred from the past to the present day; in the used vehicle equipment, in the number of meals eaten, in the food service and in the meal order, in the oil used in the cooking. The Greek cuisine is mainly consumed in both past and present Egyptian bread. They continue to prepare and consume their traditional foods. From the traditional foods of the Georgians, the Georgian foods that are still widely consumed today, respectively, Zsikesma, crackle soup, green beans soup, Georgian soup, cacao, grape soup, malahto, zetiani, lobyo phali, koraveli phali, nivar jave, milk cacao meal, cacao meal, cacao meal, un papa, georgian cacao, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal, cacao meal and cacao meal. It has also been found that in these meals, the sauce obtained by the discharge of garlic and garlic oil has continued to be widely used. Cheese and garlic are used in almost every meal in the Gurgy cuisine. In the framework of the study it was found that the grocese cuisine’s crust soup, grape papa, un papa and zikiesma, foods face to disappear. This study was completed by Gülsevdi Öztürk in the Department of Gastronomy and Kitchen Arts of the Institute of Social Sciences of Gaziantep University and was taken from the Master's thesis 'Culture and Ethnic Food Attitude, Cultural Transparency and the Relationship of Neofobia: Samsun Gruzzi Kitchen Example'.

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