Abstract
Food is more than a mere commodity; it is a rich, powerful symbol deeply rooted in cultures worldwide. Globally the demand for “authentic” food has increased. While scholars agree that defining authenticity is challenging because of the influences of globalization, the appetite for “authentic” food continues. This study explores the meaning of “authenticity” from an owners’ perspective in a type of restaurant in Turkey which dates to the Byzantine Empire: meyhane. This research examines 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 examine the meaning of authenticity from the perspective of ten meyhane owners in Istanbul, Turkey. The methodological framework is based on an analysis of open-ended interviews with ten meyhane owners over a four-month period and my informal observations conducted in their restaurants. As all “authentic” identities are constructed and culturally fragmented by society, initially, so was the data that was collected from the restaurant owners. However, patterns started to emerge through narrative analysis. Using an inductive approach, recurring themes about the roles of the social and physical environment, traditions surrounding food and drink, and food and culture resonated. Meyhane, an “authentic” experience that has withstood historical and societal 9 changes, has kept its core identity intact for centuries, however, at the same time, is not resistant to change. Thus, the meyhane creates the “third place” where everyone is welcome, people are accepted, and everyone is allowed to be “authentic.”
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Food, Authenticity, Culture, Sociology, Subcultures, Turkey, Gender, Restaurants
