A Research on the Determination of the Use of Kars Culinary Culture by the People of Kars Who Migrated to Kocaeli

When people migrate for any reason, they want to carry their culinary culture around with them. The resources in the region of immigration are decisive in ensuring the continuity of the culinary culture. In this study, Situations of keeping local culinary cultures alive of the people of Kars, who migrated to Kocaeli province, was investigated. For this purpose, in March 2019, interviews were conducted in Darıca, İzmit, Çayırova, Dilovası, Gebze, Körfez, Derince, Karamürsel, Gölcük districts of Kocaeli with 18 housewives with using the in-depth interview technique which one of the qualitative research methods. According to the findings obtained from 18 housewives who are the source people, it has been determined that Dishes such as goose, hangel, Buttermilk Soup, bulghur pilaff, feselli, vermicelli, haşıl, umaç halva are still made at home and they cook and serve dishes such as umaç halvah from Kars cuisine for their guests on special days when they participate in goose nights. It has been concluded that the people of Kars who migrated to Kocaeli protect and try to keep their local cuisine culture alive.