The role of the media in the construction of gastronomy culture: Content analysis of food magazines

The first effects of these changes began to be seen in the books, newspapers and magazines of the Constitutional Period with the arrival of the printing house in Turkey. Thanks to these printed publications, the cooking, storage and presentation features of very different cuisines began to be coded in a "national" repertoire. Under these circumstances, in this thesis, the role of the media in construction of gastronomic culture was tried to be clarified with the help of content analysis. For this purpose, food magazines in the printed media were chosen as the research area. A total of 42 magazine issues were examined in a publication year between January - December 2020 Lezzet, Lokma, Sofra and Yemek Zevki magazines, which are published in Turkey and belong to a media group. In this context, 650 articles and 2582 food recipes were reached by scanning 3998 pages. The prominent themes related to gastronomy contents, world cuisines, food types, recipes and recipe writers were analyzed. By that analysis, the role of food magazines published in Turkey in construction of gastronomy culture is presented with quantitative and qualitative data.