Akademik Veri Yönetim Sistemi
BEHAVIORAL SCIENCES, cilt.16, sa.5, ss.1-19, 2026 (SSCI, Scopus)
This study investigated the adaptation of culinary culture and behavioral adjustment to Turkish cuisine among international students. The sample comprised 82 students (61.0% males; 39.0% females) from over 20 countries across Europe, Central Asia, South/Southeast Asia, Africa, and the Middle East, all enrolled at Erciyes University. Data collection involved a sociodemographic questionnaire, assessments of food consumption frequency and cooking methods, and the Culinary Culture Adaptation Assessment Inventory. Results indicate that adaptation to Turkish cuisine occurs through a selective and gradual behavioral process. Higher adaptation levels were observed for basic dietary components (bread, soup, rice, yoghurt, and tea), whereas adoption of starch- and sugar-heavy dietary patterns was more limited. Gender comparisons revealed significantly higher scores for meat-heavy and starch-heavy dietary patterns among males (p = 0.048 and p = 0.031, respectively). In contrast, regional origin, economic status, and language proficiency were not significantly associated with culinary acculturation levels. Comparisons based on length of residence identified significant differences in meat-heavy and starch-heavy dietary patterns (p = 0.034 and p = 0.008, respectively). Cooking behaviors remained stable for boiling, grilling, and baking, while frying and roasting decreased. Reported changes in portion perception and body weight suggest that culinary acculturation may extend beyond food choice to broader eating behaviors. Based on these results, an AI-supported interactive platform was developed to facilitate culturally comparable food matching between Turkish and global cuisines. These findings may inform the development of culturally sensitive strategies to support culinary adaptation among international students.