{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T15:28:34Z","timestamp":1786721314291,"version":"build-2736575974"},"reference-count":51,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T00:00:00Z","timestamp":1786665600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Following the forced deportation of 1944 under Soviet rule, Ah\u0131ska Turks were dispersed across various regions, seeking to preserve their cultural identity despite repeated displacement. This study examines the reflections and continuity of Ah\u0131ska culinary culture within Ahlat (Bitlis) cuisine. Specifically, it investigates how traditional culinary practices have been preserved, transformed, and adapted through interactions with the local culinary culture of Ahlat, exploring how this community preserved its identity through foodways after exile.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Adopting a qualitative, descriptive, and exploratory research design, data were collected through semi-structured face-to-face interviews. Using purposive sampling, 18 participants of Ah\u0131ska ethnic origin residing in Ahlat were interviewed. The collected data were transcribed verbatim and analyzed using qualitative content analysis across five predefined core themes: Migration, Food and Beverage, Culinary Practice, Events, and Tradition.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Findings reveal that Ah\u0131ska cuisine has largely preserved its traditional characteristics, with staple features centered around pastries, dough-based dishes (such as Hinkal, Kete, and Samsa), and dairy products. Steaming emerged as a distinctive cooking method, and Hinkal was identified as a paramount symbol of culinary identity and cultural continuity. The study found that Ah\u0131ska culinary traditions have adapted to and coexisted with local Ahlat food culture without replacing it. Additionally, meals serve as an essential medium for social solidarity and are deeply integrated into life-cycle rituals (e.g., weddings, funerals).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>Ah\u0131ska cuisine functions as a \u201cportable homeland,\u201d enabling displaced individuals to maintain collective memory, cultural identity, and social cohesion across generations. Traumatic migration memories are continually re-encoded into everyday culinary practices. Rather than static retention or cultural erasure, the interplay between Ah\u0131ska and Ahlat cuisines demonstrates a dynamic process of culinary adaptation and hybridization, underscoring the vital role of intangible food heritage in diaspora contexts.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1903820","type":"journal-article","created":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T14:33:15Z","timestamp":1786717995000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Reflections of the 1944 Ahiska exile on Ahlat cuisine"],"prefix":"10.3389","volume":"13","author":[{"given":"Neslihan","family":"Ser\u00e7eo\u011flu","sequence":"first","affiliation":[{"name":"Department of Gastronomy and Culinary Arts, Faculty of Tourism, Atat\u00fcrk University","place":["Erzurum, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erkan","family":"Denk","sequence":"additional","affiliation":[{"name":"Department of Tourism Management, Kanik School of Applied Sciences, Bitlis Eren University","place":["Bitlis, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yener","family":"O\u011fan","sequence":"additional","affiliation":[{"name":"Department of Gastronomy and Culinary Arts, Kaman School of Applied Sciences, Kirsehir Ahi Evran University","place":["Kirsehir, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Umut","family":"G\u00fclery\u00fcz","sequence":"additional","affiliation":[{"name":"Department of Tourism Management, Kanik School of Applied Sciences, Bitlis Eren University","place":["Bitlis, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,14]]},"reference":[{"key":"B1","volume-title":"Social Cohesion in Forced Migration: an Attempt to Operationalize Social Cohesion for Syrians Under Temporary Protection in TURKEY.","author":"Tamer","year":"2021"},{"key":"B2","doi-asserted-by":"publisher","first-page":"4829","DOI":"10.1080\/1369183X.2022.2123431","article-title":"Spatial and social im\/mobility in forced migration: revisiting class.","volume":"48","author":"Hunkler","year":"2022","journal-title":"J Ethnic Migrat Stud."},{"key":"B3","doi-asserted-by":"publisher","first-page":"264","DOI":"10.1177\/096746080100800302","article-title":"Home cooking: filipino women and geographies of the senses in Hong Kong.","volume":"8","author":"Law","year":"2001","journal-title":"Ecumene."},{"key":"B4","volume-title":"The Migrants Table: Meals and Memories in.","author":"Ray","year":"2004"},{"key":"B5","doi-asserted-by":"publisher","first-page":"101309","DOI":"10.1016\/j.ijgfs.2025.101309","article-title":"Reflections of Turkey-Greece population exchange on Manisa Ala\u015fehir culinary.","volume":"37","author":"O\u011fan","year":"2025","journal-title":"Intern J Gastron Food Sci."},{"key":"B6","doi-asserted-by":"publisher","first-page":"120","DOI":"10.1080\/1743873X.2013.767812","article-title":"What is \u2018Local Food?\u2019 dynamic culinary heritage in the world heritage site of hoi an, Vietnam.","volume":"8","author":"Avieli","year":"2013","journal-title":"J Heritage Tour."},{"key":"B7","doi-asserted-by":"publisher","first-page":"176","DOI":"10.17572\/mj2023.1.176199","article-title":"Food and foodways of the maghrebian diaspora in turkey: identity, belonging, and integration.","volume":"10","author":"Hedi Nairi","year":"2023","journal-title":"Moment Dergi."},{"key":"B8","volume-title":"S\u00fcrg\u00fcnde 50. 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