Tenth International Conference on Food Studies

Abstract

Food is an important part of culture and can be a symbol of pride for a community. Since food itself can be considered a cultural symbol, attention should be paid to the relation among food and culture. The examination of authenticity has gained importance in our increasingly multi-cultural society. While scholars agree that defining authenticity is challenging because of the influences of globalization, the demand for “authentic” food continues. This study explores the defining factors that construct the concept of “authenticity” in a type of restaurant found in Turkey which dates back to the Byzantine Empire; meyhane. My research will examine the intersection of culture, within the narratives of “authentic” meyhane restaurants at a geographical mecca that embraces two continents, Istanbul. The objective of the research is to identify the determining factors and characteristics that help formulate “authenticity” in modern-day methane. Previous research acknowledges the complexities of how societies define “authentic” food and the constant evolution of the concept. As all “authentic” identities are constructed and culturally fragmented by society, initially so was the data that was collected from the restaurant owners, but patterns started to emerge through analysis. Recurring themes about the roles of environment, food and culture resonated, but meyhane, an “authentic” experience that has withstood historical changes, has kept its core identity intact for centuries. The meyhane creates the “third place” where everyone is welcome and the people are accepted and allowed to be “authentic”.