Food culture, which has an important place in language and heritage, is an effective tool in language teaching. The inclusion of food-related elements in language teaching supports students to better grasp the cultural context. The aim of this study is to examine the food elements from a sociocultural perspective in the Altın Köprü Turkish language teaching set prepared by Kyrgyzstan-Turkey Manas University and to determine the effects of these elements on language teaching. Using document analysis as a qualitative method, textbooks were selected as the primary data source. The data were obtained based on the criteria established by Okur and Keskin (2013) to identify the transmission of cultural elements in textbooks used for teaching Turkish as a foreign language. The collected data were then analyzed through content analysis. As a result of the content analysis, it was determined that the activities related to food elements were mostly found in A1 and B1 level textbooks and these activities mainly focused on listening skills. The results obtained were compared them with the findings of the studies in the literature and various suggestions were presented in this direction.

Textbooks, culture transmission, food element.