02582nas a2200205   4500000000100000008004100001653002100042653001500063653002100078653000900099653001200108100001500120700001500135700001400150700001300164700001500177245009400192490000700286520208300293       2024                            d10aCulinary culture10aGastronomy10aGeorgian culture10aOrdu10aTurkiye1 aM. Kabacik1 aÜ. Kement1 aS.C. Aksu1 aY. Oğan1 aF. Yüksel00aAn ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye)0 v373 aMigration caused by various factors such as war, natural disasters, and famine, significantly influences cultural elements. The tangible and intangible elements acquired from past generations and passed down to subsequent generations can be called cultural heritage. Cuisine is a significant component of the cultural heritage, as earlier migrations have closely influenced culinary culture. Following the wars towards the end of the Ottoman Empire, Georgians who migrated from the Caucasus brought their culinary culture to Türkiye. Ordu was one of the cities where Georgians settled the most during this period. The main objective of this study is to identify and examine traces of Georgian culture in the Ordu cuisine. The research utilized an ethnographic design and a purposive sampling technique. Data were obtained through interviews with eight individuals familiar with Georgian culinary culture and whose families had been in the region for five generations. The obtained data were subjected to content analysis. These findings indicate that prominent elements of Georgian culture in the cuisine of Ordu include the widespread use of spices and sauces, the significant use of walnuts in dishes, limited consumption of oil, frequent preference for medicinal and aromatic plants, changing traditional methods, the preparation of unique dishes on specific occasions, and the resemblance of culturally used materials. Georgian cuisine includes both vary vegetables such as kale, eggplant, corn, leeks, grapes, beans and vary meals such as pepeçura, khachapuri (haçapuri), hinkali, and papa. Common cooking methods include roasting, baking, boiling, and frying. It was also determined that characteristic kitchen utensils such as bileki stone (stone-made bread pan), gobi (wooden dough boat), sanakveli (small wooden bowl for crushing garlic etc.), and laperay (cabbage mashing board) were used in Georgian cuisine. The significant presence of Georgian culture in the cuisine of Ordu is a crucial gastronomic heritage feature that holds considerable value for the region.