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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Etik Beyan

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.

Kaynakça

1. ABDULLAHI, I. (2024). Globalization and cultural homogenization: A historical perspective in Nigeria. International Journal of History Research, 4(1), 51-63. https://doi.org/10.47604/ijhr.2485
2. ABDURREZZAK, A. O. (2014). İşlevsel teori bağlaminda yemek kültürünün iletişimsel yönü. Electronic Turkish Studies, 9(11), 1-16.
3. ALBAYRAK, A. (2013). A study of determining foreign tourists’ opinions about Turkish cuisine. Journal of Yasar University, 30(8), 5049-5063. https://doi.org/10.19168/jyu.72954
4. ALMANSOURI, M., VERKERK, R., FOGLIANO, V., & LUNING, P. A. (2021). Exploration of heritage food concept. Trends in Food Science & Technology, 111, 790-797. https://doi.org/10.1016/j.tifs.2021.01.013
5. ALMANSOURI, M., VERKERK, R., FOGLIANO, V., & LUNING, P. A. (2022). The heritage food concept and its authenticity risk factors-Validation by culinary professionals. International Journal of Gastronomy and Food Science, 28, 100523. https://doi.org/10.1016/j.ijgfs.2022.100523
6. ALMERICO, G. M. (2014). Food and identity: Food studies, cultural, and personal identity. Journal of International Business and Cultural Studies, 8, 1-8. https://doi.org/10.13140/RG.2.2.26973.05608
7. ALMOS, R., & LADYANNA, S. (2019, October). Local Wisdom and the Threat of Extinction in Kitchen Appliances of Minangkabau Lexicons. In Proceedings of the 2nd International Conference on Local Wisdom, INCOLWIS 2019, August 29-30, 2019, Padang, West Sumatera, Indonesia.
8. ALONSO, A. D., & KRAJSIC, V. (2013). Food heritage down under: olive growers as Mediterranean ‘food ambassadors’. Journal of Heritage Tourism, 8(2-3), 158-171.

9. ANGHEL, R.D & HORVATH, I. (2009). Migration Sociology: Romanian Theories and Study Cases, Iaşi: Polirom Publishing House.
10. ANTHONY, K., MILLER-DAY, M., DUPUY, M., VENTURA, J., HODGES, A. L., ALONSO-PECORA, D., & DIMAS, H. (2025). Is there really a difference? A comparison of in-person and online qualitative interviews. International Journal of Qualitative Methods, 24. https://doi.org/10.1177/16094069251349580
11. ARACI, Ü. E. (2016). Turkish cuisine. In H. Kurgun & D. Özşeker Bağıran (Eds.), Gastronomy and tourism (pp. 121-136). Detay Yayıncılık, Ankara.
12. ARAL ULUK, H. (2023). Göç bağlamında yemeğin rolü nasıl değerlendirilir?. Moment Dergi, 10(1), 134-154.
13. ARİ, Y. O. (2020). Çağdaş göç teorileri çerçevesinde küresel göçlerin ekonomik belirleyicileri. Sosyal Bilimlerde Güncel Çalışmalar, 1, 31-45.
14. ARIKAN, D. A., ÖZKEŞKEK, M., YERSÜREN, S. & YALÇIN, E. (2020). Availability of the Local Food in the Restaurants of the Hotels in Eskişehir). Journal of Tourism and Gastronomy Studies, 8(3), 1972-1992. https://doi.org/10.21325/jotags.2020.644
15. ARMAN, A., & NİZAMOĞLU, H. F. (2020). Effective factors in the planning of industrial kitchens. Journal of Tourism & Gastronomy Studies, 8(4), 2682-2702. https://doi.org/10.21325/jotags.2020.733
16. ASSIOURAS, I., LIAPATI, G., KOULETSIS, G., & KONIORDOS, M. (2015). The impact of brand authenticity on brand attachment in the food industry. British Food Journal, 117(2), 538-552. https://doi.org/10.1108/BFJ-03-2014-0095
17. ATABEY, S. (2021). Recent changes in Turkish cuisine and corruption in gastronomy. In Proceedings of the 5th International Congress on Gastronomy Tourism Research (pp. 211-220).
18. ATİK, E., & ATİK, E. (2020). Migrations’ contribution to Turkish culinary culture: An investigation on the Selanik immigrants. Güncel Turizm Araştırmaları Dergisi [Journal of Current Tourism Research], 4(2), 261-277. https://doi.org/10.32572/guntad.765114
19. AYADI, K., & BREE, J. (2010). An ethnography of the transfer of food learning within the family. Young Consumers, 11(1), 67-76. https://doi.org/10.1108/17473611011026028
20. AYDOĞDU, A., & MIZRAK, M. (2017). The importance of standardized recipes on the sustainability of local foods: A case study from Kastamonu cuisine. Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi [Journal of Mehmet Akif Ersoy University Institute of Social Sciences], 9(20), 366-394. https://doi.org/10.20875/makusobed.341471
21. BACK, R. M., OKUMUS, B., & TASCI, A. D. (2020). Culinary fans vs culinary critics: Characteristics and behavior. International Hospitality Review, 34(1), 41-60.
22. BAILEY, A. (2017). The migrant suitcase: Food, belonging and commensality among Indian migrants in The Netherlands. Appetite, 110, 51-60.
23. BAJRAMI, D. D., VUKSANOVIĆ, N., & Radosavac, A. (2025). Preserving culinary heritage through sustainable tourism: Voices of local communities. BizInfo Blace.
24. BATU, A. (2018). Konya (Turkey) gastronomy culture extending to Seljuk Empire. Journal of Ethnic Foods, 5(3), 184-193. https://doi.org/10.1016/j.jef.2018.07.005
25. BAYDENIZ, E. (2025). Cretan-Turkish culinary heritage in Kuşadası: An ethnographic study of cultural preservation and adaptation. International Journal of Gastronomy and Food Science, 101262.
26. BAYRAKCI, O. (2025). Türk mutfağının ikilemi: Geleneksel lezzetlerin küresel trendlerle sınavı. Sosyal ve Beşerî Bilimler Araştırmaları Dergisi, 26(57), 87-105.
27. BEARDSWORTH, A., & KEIL, T. (2011). Yemek ve Toplum Çalışmasına Bir Davet: Yemek Sosyolojisi (Çeviren A. Dede). Phoenix Yayınevi.
28. BERRY, J. W. (1980). Acculturation as varieties of adaptation. Acculturation: Theory, models and some new findings, 9, 25.
29. BRITTEN, N. (1995). Qualitative research: qualitative interviews in medical research. Bmj, 311(6999), 251-253.
30. BRODOWICZ, M. (2024). The impact of culture on food and nutrition: An exploration of traditional diets and modern eating habits. https://aithor.com/essay-examples/the-impact-of-culture-on-food-and-nutrition-an-exploration-of-traditional-diets-and-modern-eating-habits, accessed on 21.12.2024.
31. BUCAK, T. (2014). Turkish restaurant business in abroad: United Kingdom Sofra restaurants chain sample. International Journal of Humanities and Social Science, 4(9), 168-175. https://doi.org/10.30845/ijhss
32. ÇAĞLAR, A. S. (2013). Mc Kebap: Döner Kebap and the social positioning struggle of German Turks. In Changing food habits (pp. 263-283). Routledge.
33. CAN, İ. İ. & AĞCAKAYA, H. (2019). Sustainability of culinary culture within the scope of intangible cultural heritage: The case of gastronomy museums in Turkey. Gastroia: Journal of Gastronomy and Travel Research, 3(4), 788-804. https://doi.org/10.32958/gastoria.582778
34. CANOĞLU, M., & BALLI, E. (2017). Restaurant branding: A study on names of Turkish restaurants in the USA. International Journal of Social and Humanities Sciences, 1(1), 85-95.
35. ÇEKAL, N., & DOĞAN, E. (2022). The importance of standard recipe and geographical indications in sustainable gastronomy. Journal of Tourism Studies, 4(1), 49-60.
36. CEYLAN, J. A., & ÖZÇELİK, A. O. (2018). Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey. Journal of Ethnic Foods, 5(4), 239-245. https://doi.org/10.1016/j.jef.2018.10.001
37. CHARZYŃSKI, P., ŚWITONIAK, M., BURNEIKA, D., & SKORUPSKAS, R. (2015). Food tour in South-Eastern Turkey – In the search of culinary heritage. In S. Sahin & P. Charzyński (Eds.), The cultural heritage and its sustainability in Europe (1st ed., Chapter 5, pp. 51-68). Pegem Akademi.
38. CRESWELL, J. W. (2009). Research design: Qualitative, quantitative, and mixed methods approaches. (3rd Edition). California: SAGE Publications, Inc.
39. CRESWELL, J. W., & POTH, C. N. (2018). Qualitative inquiry and research design: Choosing among five approaches (4th ed.). Sage.
40. CURTIS, K. R., & COWEE, M. W. (2009). Direct marketing local food to chefs: Chef preferences and perceived obstacles. Journal of Food Distribution Research, 40(2), 1–11. https://doi.org/10.22004/ag.econ.99784
41. DAREKER, S., & PESHAVE, M. (2016). A Study of importance of kitchen designing in standalone restaurants. International Journal of Research in IT and Management, 6(6), 110-119.
42. DENİZ, A. & ÖKSÜZ, M. (2017). Iranian restaurants in Ankara: An ethnographical research on cultural identity. Turkish Journal of Geographical Sciences, 15(2), 167-185. https://doi.org/10.1501/cogbil_0000000187
43. DEPTULA, K., & FYALL, A. (2019). Contemporary Urban Destination Marketing: A Comparative Analysis. Tourist Destination Management: Instruments, Products, and Case Studies, 241-255.
44. DİKER, O., DENİZ, T., & ÇETİNKAYA, A. (2016). History of Turkish cuisine culture and the influence of the Balkans. IOSR Journal of Humanities and Social Science, 21(10), 1-6.
45. DOĞDUBAY, M., ŞAHİN, N. N., & YİĞİT, S. (2017). In the fusion cuisine approach: Availability of quinoa (application suggestions). Journal of Tourism and Gastronomy Studies, 5(3), 3-12. https://doi.org/10.21325/jotags.2017.80
46. EMON, M. H. (2023). A systematic review of the causes and consequences of price hikes in Bangladesh. Review of Business and Economics Studies, 11(2), 49-58. https://doi.org/10.26794/2308-944X-2023-11-2-49-58
47. ERDEM, B., DOĞDUBAY, M., & SARIOĞLAN, M. (2012). The relationship between product innovation and fusion cuisine in food and beverage establishments. In A. Zainal, S. M. Radzi, R. Hashim, C. T. Chik, & R. Abu (Eds.), Current issues in hospitality and tourism (pp. 213-218). Routledge. https://doi.org/10.1201/b12752-42
48. EREN, F. Y. (2023). Gastronomi, kültürel miras ve turizm entegrasyonu: Kapadokya Bölgesi üzerine bir inceleme. Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi, 13(İhtisaslaşma), 151-166.
49. EREN, F. Y., & SEZGİN, A. C. (2017). Gastronomi turizmi açısından Mersin yöresi mutfak kültürünün sürdürülebilirliği. Proceedings Book, 161.
50. FISKE, J. (1996). İletişim Çalışmalarına Giriş (Çev. S. İrvan). Ankara: Bilim Sanat Yayınları, 46-49.
51. FUKASE, E., & MARTIN, W. (2020). Economic growth, convergence, and world food demand and supply. World Development, 132, 104954. https://doi.org/10.1016/j.worlddev.2020.104954
52. GASPARETTI, F. (2012). Eating tie bou jenn in Turin: Negotiating differences and building community among Senegalese migrants in Italy. Food and Foodways, 20(3-4), 257-278.
53. GİRGİN, G. K., DEMİR, Ö., & ÇETİNKAYA, V. (2017). The best cuisines in the world and Turkish cuisine. Journal of Tourism and Gastronomy Studies, 5(2), 219-229. https://doi.org/10.21325/jotags.2017.125
54. GONZÁLEZ-GARCIA, S., GONZÁLEZ-GARCIA, R., VÁZQUEZ, L. G., MOREIRA, M. T., & LEIS, R. (2020). Tracking the environmental footprints of institutional restaurant service in nursery schools. Science of The Total Environment, 728, 138939. https://doi.org/10.1016/j.scitotenv.2020.138939Get rights and content
55. GUEST, G., NAMEY, E., & MITCHELL, M. L. (2013). Collecting qualitative data: A field manual for applied research. Sage.
56. GÜLDEMIR, O. (2022). An adaptation model for historical dishes: Ottoman case study. Kadim, (4), 77-97. https://doi.org/10.54462/kadim.1134540
57. GÜZEL, B., APAYDIN, M. (2016). Gastronomy tourism: Motivations and destinations. In C. Avcıkurt, M. S. Dinu, N. Hacıoğlu, R. Efe, A. Soykan, & N. Tetik (Eds.), Global issues and trends in tourism (Chapter 30, pp. 394-404). St. Kliment Ohridski University Press.
58. HARRIS, J. S. (2014). A culinary history of Florida: Prickly pears, datil peppers & key limes. The History Press.
59. HASHIMOTO, A., & TELFER, D. J. (2015). Culinary trails. In Heritage cuisines (pp. 144-159). Routledge.
60. HE, Y., HUANG, H., LI, D., SHI, C., & WU, S. J. (2018). Quality and operations management in food supply chains: a literature review. Journal of Food Quality, 2018(1), 7279491. https://doi.org/10.1155/2018/7279491
61. HELDKE, L. (2015). Exotic appetites: Ruminations of a food adventurer. Routledge.
62. HIGHMORE, B. (2008). Alimentary agents: Food, cultural theory and multiculturalism. Journal of intercultural studies, 29(4), 381-398.
63. HU, Y., ZHANG, X., FANG, Y., & GAO, Z. (2025). The influence of multicultural experience on attitudes towards new foods in the U.S. Appetite, 206, 107822. https://doi.org/10.1016/j.appet.2024.107822
64. IFLAZOGLU, N., AKSOY, M., & KEMER, E. (2025). The effect of preserving and celebrating culinary traditions on emotional well-being in multicultural societies: a case study of Hatay, UNESCO City of Gastronomy. International Journal of Spa and Wellness, 1-20.
65. ILIEVA, K. (2020). “Fusion” influences forming the culinary traditions of the Banat Bulgarians. Management & Education/Upravlenie i Obrazovanie, 16(2), 96-104.
66. ISHINO, A., YAMAKATA, Y., & AIZAWA, K. (2022). Recipe recording by duplicating and editing standard recipe. In Proceedings of the 1st International Workshop on Multimedia for Cooking, Eating, and Related Applications (pp. 37-40). https://doi.org/10.1145/3552485.3554942
67. IŞIN, P. M. (2020). Fruitful empire: A history of Ottoman cuisine. Vakıfbank Kültür Yayınları.
68. İYİYOL, F. (2010). The effect of Turkish culture on Bosnian culture exemplified by food culture. In Proceedings of the 2nd International Symposium on Sustainable Development (pp. 469-474). Sarajevo, Bosnia and Herzegovina, June 8-9, 2010.
69. JACOBS, E. R., & JACOBS, S. M. (2006). Florida bounty: A celebration of Florida cuisine and culture. Pineapple Press.
70. JUNG, J. W. (2007). On kitchen workers’ job stress caused by kitchen facilities. Culinary Science and Hospitality Research, 13(3), 263-277.
71. KARAKAŞ, D., & SEMİNT, S. (2025). Türkiye’deki Göç Mutfakları. Turizm ve Destinasyon Araştırmaları XI (Editörler A. ÜNAL, E. ÖRGÜN & E. ÇİLESİZ), Paradigma Yayınevi.
72. KARAOSMANOĞLU, D. (2007). Surviving the global market: Turkish cuisine “under construction.” Food, Culture & Society, 10(3), 425–448. https://doi.org/10.2752/155280107X239872
73. KARAOSMANOĞLU, D. (2013). Globalised cuisine, non-national ıdentities and the ındividual: Staging Turkishness in Turkish-Speaking restaurants in London. Journal of Intercultural Studies, 34(4): 371-386. https://doi.org/10.1080/07256868.2013.807228
74. KASAR, H. (2021). Stages of Turkish cuisine and investigation of kitchen synthesis. Journal of Humanities and Tourism Research, 11(2), 359-378.
75. KAYA, M. & YAMAN, S. (2021). Hititlerden Anadolu’ya miras mutfak kültürü. In Proceedings of the 5th International Congress on Gastronomy Tourism Research (pp. 66-77).
76. KILIÇ, B. (2009). Current trends in traditional Turkish meat products and cuisine. LWT-Food Science and Technology, 42(10), 1581-1589. https://doi.org/10.1016/j.lwt.2009.05.016
77. KIM, S., PARK, E., & XU, M. (2020). Beyond the authentic taste: The tourist experience at a food museum restaurant. Tourism Management Perspectives, 36, 100749. https://doi.org/10.1016/j.tmp.2020.100749
78. KIZILDEMİR, Ö., ÖZTÜRK, E., & SARIIŞIK, M. (2014). Changes of Turkish cuisine culture in the historical development. AIBU Journal of Social Sciences, 14(3), 191-210.
79. KOCHAN, A. B. (2009). A global imperative of teaching multiculturally in Florida’s schools. Global values education: Teaching democracy and peace, 85-102.
80. KÜÇÜKKÖMÜRLER, S., ŞIRVAN, N. B., & SEZGİN, A. C. (2018). Dünyada ve Türkiye’de gastronomi turizmi. Uluslararası Turizm Ekonomi ve İşletme Bilimleri Dergisi, 2(2), 78-85.
81. KUDROWITZ, B., OXBOROUGH, A., CHOI, J., & STOVER, E. (2014). The chef as designer: Classifying the techniques that chefs use in creating innovative dishes. In Proceedings of the 2014 Design Research Society Conference (pp. 127–146). Design Research Society/Umeå Institute of Design.
82. KULALI, G. (2020). Göçmen girişimcilerin kuruluş aşaması finansmanı: İsveç/Göteborg’daki Türk restoran sahipleri örneklemi. Celal Bayar Üniversitesi Sosyal Bilimler Dergisi, 18(Sp. Issue), 359-376.
83. KULKARNI, K. D. (2004). Food, culture, and diabetes in the United States. Clinical Diabetes, 22(4), 190–192. https://doi.org/10.2337/diaclin.22.4.190
84. KWIK, J. (2008). Traditional food knowledge: A case study of an immigrant Canadian “foodscape”. Environments, 36(1), 59-74.
85. MACDONALD, C., TURFFS, D., MCENTEE, K., ELLIOT, J., & WESTER, J. (2023). The relationship between tourism and the environment in Florida, USA: A media content analysis. Annals of Tourism Research Empirical Insights, 4(1), 100092. https://doi.org/10.1016/j.annale.2023.100092
86. MACİT, N. & KIRAN, Ö. (2024). Yemek ve toplum: Kültür, kimlik ve eşitsizlikler. Olgu Sosyoloji Dergisi, 3(2), 97-106.
87. MATHEW, E. (2024). Globalization and local flavours: The impact of modern food production on traditional cuisine and culinary heritage preservation. International Journal for Multidimensional Research Perspectives, 2(7), 61-78. https://doi.org/10.61877/ijmrp.v2i7.170
88. MAYURI-RAMOS, E., SIFUENTES-SALCEDO, M. R., CORDOVA-BUIZA, F., ROJAS-ROSALES, J. B., TORIBIO-TAMAYO, G., CONDE-BELTRAN, Y. V., & AUCCAHUASI, W. (2023, May). Eating at a Peruvian-themed restaurant: Consumer profile and behavior. In Proceedings of the International Conference on Tourism Research (Vol. 6, No. 1, pp. 194-202).
89. METİN, O., & ÜNAL, Ş. (2022). İçerik analizi tekniği: İletişim bilimlerinde ve sosyolojide doktora tezlerinde kullanımı. Anadolu Üniversitesi Sosyal Bilimler Dergisi, 22(Özel Sayı 2), 273-294.
90. MILES, M. B. (2014). Qualitative data analysis: A methods sourcebook.
91. MOHSENI, S., BAGHIZADEH, K., & PAHL, J. (2022). Evaluating barriers and drivers to sustainable food supply chains. Mathematical Problems in Engineering, 2022(1), 4486132. https://doi.org/10.1155/2022/4486132
92. NAUMOV, K. (2024). The employment of standardized recipes: An essential prerequisite for consistent quality of the culinary product. In 9th International Scientific Conference ERAZ 2023 – Conference Proceedings (pp. 401–410).
93. NIEZEN, R. (2008). A world beyond difference: Cultural identity in the age of globalization. John Wiley & Sons. https://doi.org/10.1002/9780470776582.
94. NYAROTA, M., CHIKUTA, O., & MUSUNDIRE, R. (2022). Towards cultural heritage preservation through indigenous culinary claims: a viewpoint. Journal of African Cultural Heritage Studies, 3(1), 136-150.
95. OKUMUŞ, B. (2020). How do hotels manage food waste? Evidence from hotels in Orlando, Florida. Journal of Hospitality Marketing & Management, 29(3), 291–309. https://doi.org/10.1080/19368623.2019.1618775
96. OKUMUŞ, B., OKUMUŞ, F., & MCKERCHER, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253-261. https://doi.org/10.1016/j.tourman.2005.12.020
97. ÖNÇEL, S. (2015). Turkish Cuisine and an assessment on its Future. Journal of Tourism & Gastronomy Studies, 3(4), 33-44.
98. ÖTLEŞ, S., ÖZÇELİK, B., GÖĞÜŞ, F., & ERDOĞDU, F. (2016). Traditional foods in Turkey: General and consumer aspects. In K. Kristbergsson & J. Oliveira (Eds.), Traditional foods. Integrating food science and engineering knowledge into the food chain (Vol. 10, pp. 85–98). Springer. https://doi.org/10.1007/978-1-4899-7648-2_6
99. ÖZDİL, S. (2019). ABD İşgücü piyasasında ücretler ve göç ilişkisi: Neoklasik göç teorisi. Ekonomi Politika ve Finans Araştırmaları Dergisi, 4(2), 264-276. https://doi.org/10.30784/epfad.538389
100. OZHAN, B., & TUGRUL, B. (2024). Analysis of Turkish cuisine flavors network. International Journal of Food Science & Technology, 59(2), 908-915. https://doi.org/10.1111/ijfs.16849
101. ÖZKÖK, F., SÜNNETÇİOĞLU, A., SÜNNETÇİOĞLU, S., & KARAKAŞ, E. (2017). Turkish culinary culture in the socialization process. Journal of Travel and Hospitality Management, 14(3), 110-120. https://doi.org/10.24010/soid.369920
102. PARTARAKIS, N., KAPLANIDI, D., DOULGERAKI, P., KARUZAKI, E., PETRAKI, A., METILLI, D., ... & ZABULİS, X. (2021). Representation and presentation of culinary tradition as cultural heritage. Heritage, 4(2), 612-640.
103. PARVEEN, R. (2016). Food to remember culinary practice and diasporic identity. Oral History, 47-56.
104. PATIL, H. N., & POL, R. (2014). A study on effects of standardized recipes of bakery products in Pune Region. International Journal of Multidisciplinary Consortium, 1(3), 82-91.
105. PATTON, M. Q. (1987). How to use qualitative methods in evaluation (No. 4). Sage.
106. PATTON, M. Q. (2015). Qualitative research & evaluation methods: Integrating theory and practice (4th ed.). Sage.
107. PHICHONSATCHA, T., PENTRAKOON, D., GERDSRI, N., & KANJANA-OPAS, A. (2021). Development of a smart food recipe system to enhance food innovation opportunities. Academy of Strategic Management Journal. 20, 1-12.
108. RAJAN, A. (2023). Gastronomic evolution: A review of traditional and contemporary Food Culture. International Journal for Multidimensional Research Perspectives, 1(2), 62-76.
109. REGENSTEIN, J. M., CHAUDRY, M. M., & REGENSTEIN, C. E. (2003). The kosher and halal food laws. Comprehensive Reviews in Food Science and Food Safety, 2(3), 111-127. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00018.x
110. ROBINSON, R. N., & CLIFFORD, C. (2012). Authenticity and festival foodservice experiences. Annals of Tourism Research, 39(2), 571-600. https://doi.org/10.1016/j.annals.2011.06.007
111. SAĞDIÇ, B., & CÖMERT, M. (2025). Migrations and culinary culture interaction: The example of Turkish restaurants in Germany. Food, Culture & Society, 28 (5), 1339-1366. https://doi.org/10.1080/15528014.2025.2454136
112. ŞAHİN, E., & YALIM-KAYA, S. (2023). Preference for Turkish ethnic foods in the USA. Journal of Ethnic Foods, 10(3). https://doi.org/10.1186/s42779-023-00168-5
113. SARONGA, N. J., MOSHA, I. H., KESSY, A. T., EZEKIEL, M. J., ZIZINGA, A., KWEKA, O., ... & KOVATS, S. (2016). “I eat two meals per day” impact of climate variability on eating habits among households in Rufiji district, Tanzania: a qualitative study. Agriculture & Food Security, 5, 1-7. https://doi.org/10.1186/s40066-016-0064-6
114. SAYGILI, D., DEMİRCİ, H. & SAMAV, U. (2020). Geographically marked Turkish cheeses. Aydın Gastronomy, 4(1), 11-21.
115. SEÇİLMİŞ, C., & SOYDAN, E. (2020). A qualitative research on the views of the stakeholders in order to develop gastronomy tourism in Turkey. Ufuk University Journal of Social Sciences Institute, 9(17), 69–96.
116. SEYİTOĞLU, F., & ÇALIŞKAN, O. (2014). The evaluation of studies about Turkish cuisine in the tourism literature. Journal of Tourism & Gastronomy Studies, 2(4), 23-35.
117. SIMS, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336. https://doi.org/10.1080/09669580802359293
118. SOLMAZ, Y. & ALTINER, D. D. (2018). Evaluation of Turkish cuisine and dietary habits. Journal of Saffron Culture and Tourism Research, 1(3), 108-124.
119. SOUISA, N. N. (2019). Sharing meal, sharing life together: An anthropological perspective on the significance of sharing meal ritual based on the religious life. In International Conference on Religion and Public Civilization (ICRPC 2018) Proceedings (pp. 7–10). Atlantis Press.
120. STRAUSS, A., & CORBIN, J. M. (1990). Basics of qualitative research: Grounded theory procedures and techniques. Sage.
121. TEKİNER, İ. H. (2021). Turkish cuisine: A planet-and vegan-friendly food, culture, and folklore. International Journal of Information Systems and Social Change (IJISSC), 12(1), 23-31. https://doi.org/10.4018/IJISSC.2021010103
122. ÜLKER, M. (2020). The historical development of Turkish cuisine. In K. Karamustafa (Ed.), From local to global: Turkish cuisine (pp. 7–25). Detay Publishing.
123. ÜLKER, M., SABUR, D. G., & ÜLKER, P. (2024). Perceived benefits and challenges of serving local food in restaurants. Tourism Academic Journal, 11(2), 171–185.
124. VIEIRA TIECHER, C., CAROLINA FERNANDES, A., LUCI BERNARDO, G., RODRIGUES DA SILVA, F. D. M., GINES GERALDO, A. P., SCAPIN, T., ... & da COSTA PROENÇA, R. P. (2023). Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study. Demetra: Food, Nutrition & Health, 18. https://doi.org/10.12957/demetra.2023.74398
125. VISHWAKARMA, N., JAISWAL, A., & VERMA, M. (2025). Introduction to Culinary Heritage. In Quality Assurance of Ethno-Herbals: Cultivating Confidence in Alternative Medicine (pp. 1-15). Bentham Science Publishers.
126. VOLLSTEDT, M., & REZAT, S. (2019). An introduction to grounded theory with a special focus on axial coding and the coding paradigm. Compendium for early career researchers in mathematics education, 13(1), 81-100.
127. WAHLQVIST, M. L. (2007). Regional food culture and development. Asia Pacific Journal of Clinical Nutrition, 16(1), 2-7.
128. ZAĞRALI ÇAKIR, E., & BEKAR, A. (2024). Sustainable culinary culture: gastronomic practices of locals’ transitional periods in Menteşe in the context of intangible cultural heritage. Worldwide Hospitality and Tourism Themes, 16(6), 830-845.
129. ZHANG, A., & JAKKU, E. (2020). Australian consumers’ preferences for food attributes: A latent profile analysis. Foods, 10(1), 56. https://doi.org/10.3390/foods10010056
130. ZOCCHI, D. M., FONTEFRANCESCO, M. F., CORVO, P., & PIERONI, A. (2021). Recognising, safeguarding, and promoting food heritage: challenges and prospects for the future of sustainable food systems. Sustainability, 13(17), 9510. https://doi.org/10.3390/su13179510