Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey

Abstract

Background: Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. This study was conducted to investigate the cuisine cultures of the indigenous families living in the central district of Mardin. Methods: The sampling of the study consisted of 300 families living in Artuklu and described as native. The study was conducted with married women aged between 20 and 65 years who were responsible for family feeding. The data were collected through face-to-face interviews using a questionnaire form. Data analysis of the study was conducted using Statistical Package for the Social Sciences package program. Statistical significance was evaluated at p < 0.05. Results: It was found that 51.7% of the families eat their meals in the kitchen, 81.1% of the families with a high number of members eat on the floor table, and 57.6% of the families with a low number of members eat on the dining table (p < 0.05). It was determined that the cooking rate of local dishes and desserts is higher in the families of unemployed women (p < 0.05). Conclusion: As each country has a unique cuisine culture, Turkey also has a rich cuisine culture that falls into distinct forms according to the regions and provinces. Mardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. Keywords: Cuisine, Culture, Food, Mesopotamia