ANALYSIS OF FOOD MEMORY AT DIFFERENT AGE GROUPS

Abstract

The aim of this study is to see the food memory, in different age groups, which can be considered as one of the senses such as taste, smell and sound in food culture studies. For this purpose, the studies in the literature were examined, an information acquisition form was prepared and 92 people living in Istanbul - Kadıköy were asked to fill this form. With the answers of the participants, it was aimed to reveal the food-related memories of them. 46 participants between the ages of 18-39 and 46 participants between the ages of 40-60 were reached. The responses given to the information form were processed in the Microsoft Excel program and a quantitative evaluation was made for the analysis of results. While evaluating the answers given, the most repetitive foods were determined, and the data obtained were compared with the Turkish cuisine culture and eating habits and interpreted anthropologically. The results show that the participants in the 40-60 age group remember and prefer traditional meals more than the participants in the 18-39 age group. It was understood that the consumption of ready-to-eat food was more common in young group, but both groups were affected by the transfer of cultural knowledge and consequently they had food neophobia towards foreign foods they met later.