Anatolia boasts a diverse range of regional flavors. The Yörüks, with their nomadic lifestyle, are the most important pioneers of this culinary culture. This study quantitatively explores the lifestyles of the Yörüks, a key contributor to the Turkish society's mosaic, and how their nomadic lifestyle affects nutrition, particularly in the areas where they reside. The study examines the culinary culture of the Yörüks, a nomadic community from Central Asia to Anatolia, by examining how their lifestyles, nature, and their livelihood, livestock farming, influence their daily lives, special occasions, and food offerings at weddings, festivals, and funerals. The social interaction of the Yörüks has led to the creation of their own unique cuisine, incorporating nature and plants into their diet. They have also observed that they utilize milk, yogurt, cheese, butter, cottage cheese, and goat meat, all of which are beneficial for their health, produced from their small livestock. Furthermore, it has been determined that the geography they inhabit is the most important factor shaping their diet. It has been determined that technological advances, particularly in recent years, have impacted nomadic peoples' sociocultural impacts after they transitioned to a settled life, and that they are on the verge of losing their traditions and customs. To obtain the necessary data for this research, we examined magazines and newspapers reporting on the Yörük people, as well as previous academic studies on their dietary habits and food varieties.