Qualitative Analysis of Uşak Cuisine Based on the Turkish Culinary Culture Research Template

Abstract

This study aims to analyze Uşak cuisine through the qualitative document analysis method based on the “Turkish Culinary Culture Research Template” developed by Nevin Halıcı. The findings indicate that local culinary practices demonstrate a high level of compatibility with the template in terms of daily meal patterns, ritual-based food practices, sacred-day meals and traditional cooking techniques. The study reveals that food in Uşak cuisine functions as a medium of cultural memory and a form of social communication. In particular, ritual practices such as the “Takım” menu structure in ceremonies and symbolic foods like “Zini Hamursuzu” reflect the role of food as a system of social relations, consistent with the theoretical framework of Mary Douglas. These findings position Uşak cuisine within the broader context of food and ritual and intangible cultural heritage. Furthermore, the study argues that expanding the existing framework by incorporating contemporary dimensions such as gastronomy tourism, geographical indications, and local food systems would enhance its analytical capacity. In this respect, Uşak cuisine represents a significant case for understanding the intersection of culinary heritage, cultural sustainability and socio-cultural continuity. As a result, the study contributes to the literature by re-evaluating traditional food classification models within a contemporary theoretical framework and demonstrates that Uşak cuisine functions as a living laboratory of culinary heritage shaped by ritual practices and cultural memory.