ArticleBehavioral sciences (Basel, Switzerland)2026
Culinary Acculturation Among International Students in Türkiye: Behavioral Insights and the Development of an AI-Supported Interactive Platform.
Article in Behavioral sciences (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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 (
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