An investigation into the use of wooden kitchen utensils in the Artvin region of Türkiye

Wooden products are commonly used in rural areas to reflect traditional kitchen culture. Artvin is a region where rural populations are widespread, and forestry activities are heavily practiced. In this context, the study conducted specifically in the Artvin province aims to identify the use of wooden utensils in the local kitchen and reveal their place in culinary culture. Data were collected using a semi-structured interview form with 28 participants who had knowledge of Artvin's culinary culture and lived there for at least three generations. The collected data were analysed using ethnographic content analysis. Wooden products were examined under five themes related to storage, preparation, cooking, serving and other uses. The use of wooden products in kitchens is considered important for health reasons and its role as a cultural element. The durability, aesthetics and traditional, natural, authentic, long-lasting and environmentally friendly qualities of wooden products are reasons for their preference. Items such as bread, breakfast foods, spices, cheese, sugar and yogurt are stored in the kitchen for preservation purposes. Wood products, often made from walnut and oak trees, are commonly preferred. Cutting boards, mixing spoons, spatulas, plates, trays, bowls, eating spoons and tongs are prominent wooden items while serving plates, utensils, dough rollers, storage containers, strainers, cabinets, snack bowls, fruit holders, baskets, pestles, potholders, spoon holders, knife blocks and breadboxes are used for various other purposes.