THE CUISINE OF UZBEKS WHO EMIGRATED FROM AFGHANISTAN TO OVAKENT (HATAY): PRESERVED, CHANGED AND REMEMBERED
THE CUISINE OF UZBEKS WHO EMIGRATED FROM AFGHANISTAN TO OVAKENT (HATAY): PRESERVED, CHANGED AND REMEMBERED

Author(s): Kadriye Şahin
Subject(s): Anthropology, Customs / Folklore, Geography, Regional studies, Cultural Anthropology / Ethnology, Migration Studies, Identity of Collectives
Published by: Transnational Press London
Keywords: Afganistan; Uzbeks; Turkey; Hatay; cuisine; migration; identity;
Summary/Abstract: Having a long history and located at a transition point, Afghanistan, which has lived through centuries of war and conflict (Wahab and Youngerman, 2007:52), consists of different tribes and ethnic groups, the past of which is based on nomadic lifestyles (Rasanayagam, 2003; Runion, 2007, Barfield; 2010). Having different ethnic groups, Afghanistan’s “social structure is based either (where kinship relations determine social organization and basic political alliances) on tribe or (where people identify themselves in terms of a common place) locality” (Akyüz, 2019:724).

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