Migrations and culinary culture interaction: the example of Turkish restaurants in Germany

This study aimed to elucidate how Turkish restaurants in Germany preserve and represent Turkish culinary culture, while simultaneously investigating the dining habits of Germans and their possible connections with these establishments. The study identified two main themes, along with their corresponding codes and subcodes. The primary focuses of the research encompass the preservation and representation of Turkish culinary culture by restaurants, the dining practices of Germans, and the role of Turkish restaurants within these practices. The study determined that Turkish restaurants in Germany exhibit little motivation to advocate for Turkish culinary culture, viewing Turkish cuisine primarily as commercial commodities, with a focus on a restricted range of meat products. It was determined that popular restaurant dishes have been transformed into fusion cuisine to satisfy the German palate. Although Turkish culinary culture has changed in various aspects, it has been determined that German gastronomy culture has not been affected by Turkish cuisine.