The process known as winter preparation in folk cuisine brings with it a number of intensive processes, starting from mid-August and lasting until the first weeks of November. As in many regions, it was determined that this study was carried out in the region chosen as the sample area, and many processes for drying, boiling and pastry started with the end of the summer months and for four months. In this study, it will be discussed with its changing and transforming elements. The winter preparation process in Çorum, with its forms in the collective memory of the people, from the past to the present. Obtaining, producing and preserving the raw material is related to the cultural accumulation processes that occur during the winter preparation stages. This study includes field research data. Detection is built on compilation and transfer. It is shaped by the techniques of participatory observation and directed interviewing in the natural environment.
Folk cuisine, winter preparation, Çorum, molasses making.