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SETSCI - Volume 3 (2018)
ISAS2018-Winter - 2nd International Symposium on Innovative Approaches in Scientific Studies, Samsun, Turkey, Nov 30, 2018

Kültürel Bir Değer Olarak Besin Saklama Food Storage as a Cultural Value (ISAS2018-Winter_148)
Hüseyin Mertol1*, Behiye Saygı2
1Süleyman Demirel University, Isparta, Turkey
2Bilim ve Sanat Merkezi, Samsun, Turkey
* Corresponding author: huseyinmertol@sdu.edu.tr
Published Date: 2019-01-14   |   Page (s): 769-771   |    8     3

ABSTRACT To determine the storage and consumption patterns in Samsun and its surroundings by means of source persons and
to contribute to the studies conducted on this subject. In addition, it is to determine the differences related to the products
according to the information obtained by the same method. Another scientific study to cover the training studies on the
importance of storage culture it is considered to be important in terms of forming data for researches, shedding light on the
works to be carried out in this field and transferring to future generations.
The survey was applied to 100 married and female children. The results of the survey were summarized and evaluated in 2
tables. The questionnaire was designed to compare how many preparatory practices each woman performed and how many
practices her mother did. In addition, it is elaborated that the person who has been informed about the practices of the person
applied to the questionnaire. Conclusion: 938 winter preparation preparations are carried out by the surveyed women. Women
learned 736 of these practices from their mothers. They learned 10 of them from their father, 38 from their mother-in-law, 32
from their neighbors, 25 from their friends and 97 from other forms. Recommendation: In order to increase the transfer of
storage as a cultural value, values which are created as a result of the culture of values in values education should be given
importance and encouraged to be taught . 
KEYWORDS Tarhana, Storage, Value, Culture Transfer
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[4] Sevenay, N. Kayseri İl Merkezi kamu sektöründe çalışan kadınların beslenme alışkanlıkları, yiyecek hazırlama, pişirme yöntemleri ve beslenme bilgi düzeyleri üzerine bir araştırma. Yayımlanmamış Yüksek Lisans Tezi. Ankara Üniversitesi, Ankara, 1996.
[5] Koçak, N. Yiyecek-içecek hizmetleri yönetimi-I. Dokuz Eylül Üniversitesi İzmir Meslek Yüksekokulu, 1999.
[6] koçak, N. Yiyecek içecek işletmelerinde gıda ve personel hijyeni. Detay Yayıncılık, Ankara, 2007.

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