Author(s): Beyza Uyanik

Every individual in the world is part of a culture. People believing in common values assume a common cultural identity. Every psychological, social, economic and cultural phenomenon is a part of the identity. Culinary culture also has a significant role in the formation of the identity of the communities. During their dietary activities, individuals keep interacting with each other and making various exchanges. The possibility of encountering a conflict may seem less likely at a table set around common values. However, interactions between different culinary cultures may lead to certain disagreements. This study tackles the cultural aspect of racism which is commonly discussed on the basis of biological factors. It examines the notion known as gastroracism in gastronomy terminology. The findings will be a reference for food industry from the point of food production, consumption and marketing. It is thought that the suggestions will contribute to the food production and food marketing process. In this regard, the ethnicity aspect is discussed. The data was collected through face-to-face interviews (n=390). The statistical analysis yielded significant results in terms of age and sex (p<0.05). A significant difference was found between the young and middle age groups in their interest in culinary cultures and their perception thereof (p<0.05). While the approach towards cultural differences showed significant difference by education level, a significant difference was observed between the sexes in the use of different ingredients while cooking (p<0.05).


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