Regional Differences in Traditional Products of Turkish Cuisine: The Example of Tarhana

Nutrition is an important aspect of human life. The eating habits and behavior of a society varies in itself depending on the different regions that the society lives. The production and the consumption methods of “traditional food” which reveal a society’s cultural wealth, also vary according to the geography. One of the indispensable foods of Turkish cuisine, a culinary culture that extends from Central Asia to today’s Anatolia with a deeply rooted history, is tarhana. Due to its long history and being spread over a large geography, tarhana has many different production and consumption methods used by local cultures. Regional differences in production, storage, preparation and consumption of tarhana, which has an important place in Turkish cuisine culture, prove the richness of Turkish cuisine. Current article is a compiling study that is designed to examine the regional differences of tarhana as a traditional product in Turkish cuisine culture. This study, was also orally presented at the 1th International Rural Tourism and Development Congress (04-06 May 2017/Bursa-TURKEY)