Edited By Süheyla Nil Mustafa and Ayşe Dilara Bostan
Mainstream media offer audiences identities in accordance with certain definitions of “normal behavior” as given in hegemonic discourses. This book explores the hegemonic/normative discourses circulating in the Turkish mainstream media. Such an analysis provides the mental codes and frameworks offered to the ordinary Turkish people “subjected” to the mass media throughout their daily lives. Each chapter employs different methods for discursive analysis and media formats. Since the authors inquire into the socio-political reality and conjunctures upon which these media discourses are constituted, the book offers much to those readers investigating both the Turkish media and the socio-political transformation that took place in Turkey in the past two decades.
Chapter 6 The Role of Ottoman Cuisine in Turkish Gastrodiplomacy: Analyzing Gastronationalist Attitudes in Traditional Food Culture (Şeyda Barlas Bozkuş)
Şeyda Barlas Bozkuş
Abstract: This conceptual paper articulates the role of Ottoman cuisine in Turkish gastro-diplomacy by providing an analysis of national advertising magazine, Skylife. Today, gastro-diplomacy is positioned within the public diplomacy spectrum and covers food, tourism and national branding. National cuisine plays an important role in identification of local food culture in gastro-diplomacy. At this point, the cultural roots of Turkish cuisine become a controversial issue in constructing national identity as a part of modern food culture. Ottoman cuisine which is a part of modern Turkish culinary culture is to be evaluated in terms of gastro-nationalist attitudes. International tourism advertising campaigns, Turkey strategically pays attention to present Ottoman heritage as a part of modern Turkish culture. In this sense, the paper calls for dynamic concepts and identity of Turkish culinary culture in critical discourse analyses of the gastronomy pages in Skylife. The following questions are thereby important: What are the discourses of gastro-nationalism in the culinary field in Turkey? In what forms is Ottoman cuisine reacted to and represented in the international arena?.
Keywords: Gastro-diplomacy, Gastro-nationalism, Ottoman cuisine, National culinary culture, National branding, Skylife.
Gastronomy is a branch of science studying aesthetics of countries’ eating and drinking habits. It also examines the relationship between a national culture and the food the people of culture consume. National cuisine, to large extend, takes its roots from geography, local agriculture, climate and lifestyle of the people. The foundation of the concept of gastro-nationalism lies in...
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