ETHNOGRAPHY OF TURKS: KARABAKH DISHES

Abstract

This study examines the impact of geographical, climatic, economic, and traditional factors on local agricultural products and the subsequent reflections on nutritional culture across different regions. Within this context, varying dietary preferences—from seafood to livestock products—are explored as part of a nutrition culture shaped by regional and climatic conditions. Karabakh cuisine, as a distinct representation of this cultural diversity, is a part of Azerbaijani cuisine but maintains unique characteristics. The article presents descriptions and preparation methods of hot and cold dishes, desserts, and beverages typical of Karabakh cuisine and contrasts these with the cuisines of other Turkic peoples, grounded in the distinct flora and fauna of the region.

Using an ethnographic approach, the study analyzes the historical roots and cultural elements of Karabakh cuisine through comparative references to ancient sources and epic narratives. This reveals the unique food culture of Karabakh based on specific plant and animal species and its region-specific dietary patterns.