Özet:

The Turkish community has exchanged culture with many communities from Central Asia to the present day. This cultural exchange has become evident with migrations and wars. The Turkish community that migrated to Anadolu has also brought with it the food and drink culture it has acquired in the past. The Turkish society, which preserved its ancient traditions and traditions, was influenced by them in their interactions with different communities. Specifically during the Ottoman Empire, its hosts among different ethnic groups and the great expansion of the country’s territory have enriched the Turkish cuisine culture. In this rich cuisine culture, the importance of soups is as much as food. The soups consumed at breakfast, lunch and afternoon have always found their place on the table. In the Turkish cuisine, the soups have come into the culture of the place where they are made, and their name has been taken from the name of the place where they are made or from the material used. Today, the soups are made in many different provinces with the same name or different names with the same content. The aim of this study is to identify local soups in the Afyonkarahisar cuisine culture and to reveal the differences and similarities of soups made with the same name or materials in other provinces. When we look at the culture of the Afyonkarahisar cuisine, the importance of soups is revealed. Supes made with specific products in the area are often seen in the feast meals. Especially the soap and the soap in the city appear to us as an indispensable invitation menu. The difference of soups in the Afyonkarahisar cuisine culture from other provinces is seen, the use of products such as skiing produced in the site, green peanut butter, grain, grain, and some soups are consumed with rituals in the socio-cultural context.

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