KURŞUNLU MUTFAK KÜLTÜRÜNDE KEŞKEK: GEÇMİŞİ, BUGÜNÜ VE YARINI.

Food is not only a biological need, but also a social indicator which reveals cultural taste and values, social status, class-based hierarchies, and social identities. This article studies "keşkek" in the culinary culture of Çankırı- Kurşunlu. Keşkek is analyzed by considering the relation between gender and eating-drinking practices, class and food consumption, and the role of regional/ethnic meals in the construction of identity. The last part of the article seeks to foresee the future of "keşkek" in the culinary culture of Kurşunlu. It analyzes the migration and demographic changes in Kurşunlu. It also looks at socio-economic transformations in spatial arrangements, architecture, weddings, agriculture and animal husbandry in Kurşunlu, as well as the differences between written and oral culinary cultures; and tries to estimate their potential impacts of them on the future of keşkek. Methodologically, the article that based on the interviews conducted with people of concern embraces 'Oral History' approaches. Depended upon the interviews and observations, the article claims that the meaning attributed to the meal "keşkek" has changed as a result of socio-economic transformation of the area, Kurşunlu. Furthermore, the article argues that recently, 'keşkek' is cooked less than previous times, as well as it becomes simple ordinary meal rather than the meal of 'the feast.' [ABSTRACT FROM AUTHOR]