Gastronomy culture from the neolithic site of Çatalhöyük to 21st century

A study reveals enduring culinary traditions from the Neolithic site of Çatalhöyük, with significant continuity in the consumption and preparation of wild plants like terebinths, acorns, and plums into the 21st century. Using qualitative research methods—including document reviews and interviews with locals—the study traced food resource consumption patterns, highlighting how ancient gastronomic practices persist today. This approach provides a unique lens on human behavior and environmental dynamics, bridging millennia through culinary culture.

Aksoy, M., & Çetin, K. (2024). Gastronomy culture from the neolithic site of Çatalhöyük to 21st century. Journal of Multidisciplinary Academic Tourism, 9(3), 201–212. https://doi.org/10.31822/jomat.2024-9-3-201