Author(s): Hüsnü KASAR⢠Süleyman GÃKMEN**
In this study, it was aimed to evaluate the knowledge level of students who study Gastronomy in different universities about Turkish cuisine. For this purpose, questionnaire questions prepared by us were directed to undergraduate and graduate students studying at Mersin, Karamano?lu Mehmetbey and Selçuk Universities. According to the obtained results; 84% of the students participating in the survey study undergraduate and 16% master are studing. 59% of these students were found to be 19-21 years old and their 58.2% were female. Peculiar to Turkish Cuisine; it was investigated whether they know soups, meat and vegetable dishes, pastries and desserts, and if so, how they learned it, and their views on the introduction of Turkish cuisine were evaluated. According to the obtained results, the most known of the soups is head-trotting with 70%, the least known is pumpum soup with 85%. The most known dish with meat is bread with meat (etliekmek) with 88%, the least known is 60% çullama meatballs. The most well-known vegetable dishes, respectively while 89.2% is zucchini stew, the least known is bean dibbles with 62.7%. It was determined that flatbread in pastries is known at 97% and fat loaf is unknown at 71.6%. Lokma, ashure and güllaç in desserts are known over 95%. The dolanger and paluze are over 70% unknown. In addition, tradition and tradition constitute a large part of the reason why all known dishes were known. According to the obtained results in general, it was determined that 90% of the participants agreed that it was necessary to make industrial production related to Turkish food, scientific researches on Turkish cuisine and kitchen workers shoud be supported and introduction of the Turkish cuisine with press, education, and social events.
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