UMAY Sanat ve Sosyal Bilimler Dergisi

Abstract

Although food is a biological need, it is also a phenomenon that provides spiritual satisfaction and social harmony. Food rituals are also considered tools of socialization. With meal rituals, individuals become closer, social ties are strengthened, and they pass the culture on to future generations. Based on these features, it is possible to say that food is a protected area for the individual and that food has many individual and social aspects. Where, when, with whom, how and what to eat and what not to eat, which is a basic need for human existence, vary from society to society. This situation has been effective in the emergence of different behavioral patterns, thus in determining identity and transferring culture. Food, which is directly related to community identity, is also used as a cultural transfer tool in the language teaching process.
Language, which is considered a living entity, interacts with culture. For effective foreign language teaching, there are only four activities that will develop skills, use of technology, etc. It is not enough. In order for the student to use the grammatical structure he/she has learned effectively in the context of daily life, he/she must know the culture of the target language in accordance with his/her level. In this regard, one of the cultural elements used in foreign language teaching is food. The aim of this study is to examine how food is used in teaching the target language through Korean and Turkish teaching books. In this study, where descriptive research method was used, Gazi University TÖMER, A1 Beginner Level and King Sejong Institute's Korean 1 books were used.