FOOD AS A SITE OF CULTURAL CONTINUITY, IDENTITY, AND ADAPTATION AMONG KYRGYZ MIGRANTS IN TURKIYE

This study explores the culinary experiences of Kyrgyz migrants living in Türkiye, focusing on how food practices contribute to cultural continuity, adaptation, and identity formation. Based on semi-structured interviews with sixteen Kyrgyz participants in Ankara, the research examines how food becomes a meaningful part of everyday life in migration, shaping emotional, cultural, and practical experiences. The findings indicate that migration leads participants to reevaluate the significance of food, which they was often taken for granted before relocation. In the absence of familiar tastes such as horse meat, kımız, sağmal, kurut and traditional dishes like samsa, lagman, dımdıma, oromo, kuurdak and besh parmak, participants come to recognize the symbolic and emotional weight of food in relation to memory, family, and belonging. One key finding shows that the feeling of being 'full' after eating extends beyond physical nourishment, functioning as a metaphor for cultural belonging and emotional well-being. Participants describe how, even when they eat enough in Türkiye, they still feel hungry in the absence of traditional Kyrgyz dishes. This sense of hunger reflects emotional and cultural needs that remain unmet, particularly during times of psychological strain, when there is a strong need for familiar flavors to provide comfort and stability. The findings also reveal that adapting to a new culinary landscape involves more than learning new tastes, it often triggers discomfort when familiar flavors are absent. A recurring challenge for participants is the perceived difference in the taste of red meat in Türkiye compared to Kyrgyzstan. This contrast is attributed to differences in animal feeding practices and ecological conditions. For participants, the inability to replicate the taste of home-cooked meat-based dishes underscores the importance of accessing ingredients that are closely tied to geography, soil characteristics, and climate conditions. The study also documents how migrants develop practical strategies such as transporting food in luggage, relying on informal networks, or using local substitutes to maintain access to culturally meaningful foods and tastes. Although many participants express enjoyment of Turkish cuisine, these new culinary experiences do not replace the emotional fulfillment offered by Kyrgyz food. Instead, they reflect an ongoing negotiation between preservation and adaptation, highlighting the role of food in navigating the realities of migrant life.