When we look at the Circassian culture and the Circassian culinary culture, we encounter an old and deep-rooted culinary culture from the past. This culture, which has been transferred for centuries, has become difficult to transfer due to today's conditions and what is known about cuisine and culture has decreased over time. In order to prevent this simplification, discovering the changes between generations and ensuring that this heritage is preserved and transferred to future generations reveals the importance of this study. In this direction, the aim of the research is to examine the change in the commitment of individuals (Boomer, X, Y and Z) who live in Eskişehir and who define themselves as Circassian to their cultural cuisine, in the level of general knowledge and awareness about Circassian cuisine and culinary culture, according to generations. For this purpose, phenomenological research type, one of the qualitative research methods, was used in the research. As a result of the research, the most important findings that reduce the usage area of Circassian cuisine and have a negative effect on the transfer of cultural cuisine are urbanization, the increase of Fast Food shops, the acceleration and ease of access to food, the non-commercialization of products, the troublesome preparation stage of cultural foods.