Determining consumer preferences in modern presentations of traditional mezzes

_This study aims to comparatively evaluate the impact of traditional and modern presentations of mezes—one of the cornerstones of Turkish culinary culture—on consumer preferences. The primary objective is to reveal the effects of traditional and modern presentation styles on consumer choices through sensory evaluation and to examine the role of gastronomic presentation techniques in consumer appreciation. In the study, the ten most frequently served traditional mezes in restaurants across Istanbul were identified. For each meze, recipes suitable for both traditional and modern presentation styles were developed and assessed through sensory analysis by a panel of 25 participants. The panelists evaluated both versions separately based on criteria such as visual appeal, smell, aroma, texture, taste, and overall preference. The collected data were subjected to statistical analysis using SPSS software. The findings indicate that, overall, modern presentations received higher scores than traditional ones, particularly in terms of appearance, aroma, and flavor. For instance, mezes like hummus, fava, and artichoke were more favored in their modern versions, while some items, such as purslane, stood out in traditional form due to their texture. Modern presentations also significantly outperformed traditional ones in smell and overall liking evaluations. The study concludes that modern gastronomic techniques enhance consumer appreciation by optimizing presentation aesthetics, ingredient usage, and flavor balance. However, traditional meze presentations remain a strong preference for some consumers, especially in terms of texture. This underscores the importance of designing gastronomic modernization in a way that preserves the cultural value of traditional flavors while enriching sensory experiences.