Exploring Kazakhstan Citizens' Perceptions of Turkish Culinary Culture

Authors

DOI:

https://doi.org/10.5281/zenodo.18061752

Keywords:

Food culture, Turkish culinary culture, Kazakh culinary culture

Abstract

The main purpose of this research is to determine the perceptions of Turkish cuisine among Kazakh citizens who temporarily reside in Turkey. This study is original in that it is the first to explore how Kazakh citizens perceive Turkish culinary culture. Data were collected from 208 Kazakh individuals residing in Turkey via an electronic survey administered through convenience sampling, as the exact population size is unknown and not fully accessible. According to the findings, the majority of participants were in Turkey for educational purposes. Most stated that they enjoyed Turkish cuisine and primarily consumed Turkish dishes in restaurants and cafés. Participants described Turkish food as easy to digest, rich in oil and garlic, compatible with their religious beliefs and taste preferences, and offering a wide variety of dishes. It was also found that as age increases, the preference for tasting various foods rises, as does the perception that Turkish food is relatively expensive. Kazakh citizens who had lived in Turkey for longer tended to perceive Turkish cuisine as more expensive. The three main dishes most frequently associated with Turkish cuisine were döner dürüm (wrap), kebab, and köfte (meatballs); the top three desserts were baklava, künefe, and sütlaç (rice pudding); and the leading beverages were ayran, tea, and Turkish coffee. Based on these findings, several suggestions were developed to guide future practices and research.

Keywords: Food culture; Gastronomy; Food and beverages; Tourism culture.

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Author Biographies

Urmanbek Tagmanov, International University of Tourism and Hospitality, Department of Tourism (Turkey)

PhD in Tourism Management from Sakarya University of Applied Sciences (2023). Master’s degree in Kazakh Academy of Sport and Tourism (2015). Bachelor’s degree in Tourism Management from  University of Foreign Languages and Business Careers (2013). Full-time Researcher at the International University of Tourism and Hospitality, Department of Tourism. ORCID ID: https://orcid.org/0000-0003-2960-9816; Email: urmanbek.tagmanov@iuth.edu.kz

Şevki Ulema, Faculty of Tourism at the Sakarya University of Applied Sciences (Turkey)

PhD in Business Administration from Erciyes University (2008). Master’s degree in Tourism Management from Adnan Menderes University (2002). Bachelor’s degree in Tourism and Hotel Management from Çukurova University (1992). Professor at Sakarya University of Applied Sciences, serving in the Faculty of Tourism, Department of Gastronomy and Culinary Arts. Currently serves as the Director of Sapanca Tourism Vocational School. Formally served as Vice Dean, Head of Department, and Faculty Executive Board Member at Sakarya University of Applied Sciences, as well as Vice Director at Erciyes University. Acted as editor and author for numerous scientific books, book chapters, and refereed international journal articles specializing in gastronomy, marketing strategies, hospitality management, and culinary tourism. ORCID ID: https://orcid.org/0000-0002-5874-8797; Email: ulema@subu.edu.tr

Elif Kaymaz, Sakarya University of Applied Sciences, Faculty of Tourism, Department of Gastronomy and Culinary Arts (Turkey)

PhD candidate in Gastronomy and Culinary Arts at Sakarya University of Applied Sciences (2020–present). Master’s degree in Gastronomy and Culinary Arts from Gazi University (2017–2019). Bachelor’s degree in Gastronomy and Culinary Arts from Gazi University (2013–2017). Full-time Research Assistant at Sakarya University of Applied Sciences, Faculty of Tourism, Department of Gastronomy and Culinary Arts (2019–present). ORCID ID: https://orcid.org/0000-0002-6491-2717; Email: elifkaymaz@subu.edu.tr

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Published

2026-07-08

How to Cite

Tagmanov, U., Ulema, Şevki, & Kaymaz, E. (2026). Exploring Kazakhstan Citizens’ Perceptions of Turkish Culinary Culture. Anais Brasileiros De Estudos Turísticos, 16(1), 1–13. https://doi.org/10.5281/zenodo.18061752

Issue

ABET, Vol. 16, Regular Issue (2026): Advances in Tourism Studies & Special Section on "Educational Tourism: different perspectives" (Continuation of the 2025 Dossier)

Section

Research Frontiers in Tourism

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