Trabzon's culinary culture during Ramadan: Practices, foods, and social dynamics

This study examines the changes in culinary culture that occur with the arrival of Ramadan, a month regarded sacred by the Islamic community in Trabzon. The aim of this study is to analyze food preparation techniques, preservation methods, meal structures, and social dynamics within a gastronomy and food studies framework across three phases: pre-Ramadan, Ramadan, and Eid al-Fitr within Trabzon's culinary culture. A qualitative research design was employed, and data were collected through semi-structured interviews with 33 participants from different districts of Trabzon using purposive sampling. The data were analyzed through content analysis involving coding, categorization, and theme development. The findings reveal that Ramadan significantly reshapes culinary practices through intensive pre-preparation, widespread use of food preservation techniques such as drying and storage, and the continuation of communal production practices (imece). Iftar meals are characterized by diversity, abundance, and social interaction, whereas suhoor meals prioritize practicality and satiety. The study demonstrates that Ramadan culinary practices in Trabzon play a crucial role in sustaining cultural heritage and reinforcing social cohesion. © 2026 Elsevier B.V.