Türk Mutfak Kültürünün Korunması: Türk Şeflerin Amerika Birleşik Devletleri’ndeki Rolü

Abstract

Amaç: Bu çalışmanın amacı, ABD’de Türk mutfağını temsil eden restoranlar arasındaki dinamik ilişkiyi, şeflerin eşsiz Türk lezzet mirasını ABD restoran endüstrisine entegre etme çabalarını ve ABD’nin çokuluslu yapısının Türk restoranları üzerindeki karşılıklı etkisini, Florida’daki Türk restoranları örneği üzerinden incelemektir.

Yöntem: Bu restoranlar aracılığıyla Türk mutfak kültürünün ulusötesi temsilini incelemek için anlamsal ve yorumlayıcı nitel bir araştırma yaklaşımı benimsenmiştir. Niteliksel araştırmada, örneklem seçiminde amaçlı örnekleme türleri, özellikle kriter ve kartopu (zincirleme) örneklemesi kullanılmış ve Florida’da ikamet eden ve Türk restoranlarında çalışan Türk şeflerle yarı yapılandırılmış görüşmeler yapılmıştır. Çalışma kapsamında toplam 12 katılımcıya ulaşılmış ancak iş yoğunluğu nedeniyle mülakata yazılı olarak katılan dört katılımcının verileri analiz dışı bırakılmıştır. MAXQDA ile gerçekleştirilen içerik analizi sonucu mülakatlardan üç kategori elde edilmiştir: Reçete Standardizasyonu ve Kalitesi, Sosyal, Çevresel ve Ekonomik Etkiler ve Kültürel ve Gastronomik Bağlam.

Bulgular: Bulgular, reçetelerin standartlaştırılmaması ve kaydedilmemesinin, Türk mutfak kültürünün korunması, uluslararası temsili ve kalite açısından önemli endişeler ve zorluklar yarattığını ortaya koymaktadır. Farklı din ve etnik kökene sahip müşterilerin damak tadına hitap etmeyi ve bundan öngörülebilir kâr sağlamayı hedefleyen, ayrıca malzeme temininde yaşanan sıkıntılara ikame ürünlerle çözüm arayan şefler, füzyon mutfak uygulamalarıyla geleneksel Türk mutfağının modern ve küresel yorumlarını sunmaya başlamıştır. Ancak restoranın atmosferine ve yemeklerin sunumuna, Türk mutfağının ruhunu yansıtan otantik unsurlar da katmışlardır.

Sonuç: Sonuç olarak şefler, tüm zorluklara rağmen, Türk mutfak mirasını korumak ve onu kilometrelerce ötedeki Florida’da en hakiki haliyle yaşatmak için hassasiyet ve sorumlulukla çalışmaya devam etmektedir.

Keywords

• Mutfak Mirası
• Türk Mutfağı
• Yemek Kültürü
• Reçete Standardizasyonu
• Kültürel Etkileşimler

Preservation of Turkish Culinary Culture: The Role of Turkish Chefs in the United States

Abstract

Aim: The aim of this study is to examine the dynamics of restaurants serving Turkish cuisine in the United States, with particular focus on Turkish restaurants in Florida. It explores chefs’ efforts to integrate and preserve the unique Turkish culinary heritage within the US restaurant industry, as well as the cultural interactions within multinational structures.

Method: A semantic and interpretive qualitative research approach was adopted to examine the transnational representation of Turkish culinary culture through these restaurants. In qualitative research, purposive sampling methods, particularly criterion and snowball (chain) sampling, were used in sample selection, and semi-structured interviews were conducted with Turkish chefs residing in Florida and working in Turkish restaurants. A total of eight participants were reached within the scope of the study. Content analysis conducted with MAXQDA yielded three categories from the interviews: Recipe Standardization and Quality, Social, Environmental, and Economic Impacts, and Cultural and Gastronomic Context.

Results: The findings reveal that the lack of standardization and recording of recipes creates significant concerns and challenges in terms of the preservation of Turkish culinary culture, its international representation, and quality. Aiming to appeal to the tastes of customers with different religious and ethnic backgrounds and to profit from this, as well as seeking solutions to the difficulties experienced in sourcing ingredients, chefs have begun offering modern and global interpretations of traditional Turkish cuisine through fusion cuisine. However, they also incorporated authentic elements into the restaurant’s atmosphere and presentation, reflecting the spirit of Turkish cuisine.

Conclusion: Despite all the challenges, the chefs continue to work with sensitivity and responsibility to preserve Turkish culinary heritage and preserve it in its most valid form, miles away in Florida.

Keywords

• Culinary Heritage
• Turkish Cuisine
• Food Culture
• Recipe Standardization
• Cultural Interactions

Ethical Statement

In order to evaluate the research’s ethical suitability, ethics committee permission was obtained with the decision numbered E-60263016-050.06.04-224156, dated 26.10.2022, of the Sivas Cumhuriyet University Social and Human Sciences Ethics Committee.

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