DOI: 10.17336/igusbd.1719270 ISSN: 2148-4287

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

Gülşen Berat Torusdağ, Esra Özkan Önem, Fuat Sami
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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.

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