Özet:

In the research, socio-cultural change was examined through Ramadan meals in Karaman. The main purpose of the study is to explain the socio-cultural change in Karaman province in the context of gastronomy and religion. Qualitative research method was used in the study and face-to-face interviews were conducted with snowball technique. As the study group, Karaman provincial centre 13 participants of different ages were interviewed. Descriptive analyses were made from the findings obtained. According to the findings, before the month of Ramadan in Karaman, food preparations are made as in the past. Some foods have become standardised in iftar and sahur tables and some dishes have been preserved as they are today. Some dishes have transformed and continued today, and many dishes have been forgotten by new generations. In religious time periods such as the morning of the feast, special meals are made where the whole family is together. It was determined that dough type foods traditionally produced from cereals started to be produced in enterprises such as restaurants as a result of urbanisation stages, participation of women in business life, food preferences of new generations and changes in the architectural structure of houses. Sonuç olarak Karaman şehir merkezinde Ramazan ayında sosyo-kültürel bir değişimin meydana geldiği ve bu değişimin tüketim alışkanlıklarını da doğrudan etkilediği tespit edilmiştir. Karaman il merkezinde Ramazan ayındaki mutfak kültüründeki değişimin tespiti çalışmanın literatüre katkısıdır. Bu bağlamda çalışma ileride yapılacak sosyo-kültürel araştırmalara kaynak teşkil edecektir.

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