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Çiğköfte and Lahmacun in the history of emotions: the construction of emotional communities by taste and smell in Turkey.

This article analyzes how traditional foods such as çiğköfte and lahmacun affected social class distinctions and the formation of affective communities in Turkey in the 1980s and 1990s. Within the framework of Barbara Rosenwein's theories of "emotional communities" and William M. Reddy's theories of...

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Published in:Food, Culture & Society Vol. 29; no. 3; pp. 744 - 766
Main Author: Kanik, Ilkay
Format: Article
Published: Taylor & Francis Ltd Jun2026
Subjects:
Türkiye
Classism
Social groups
Cultural studies
Turkish history
Flatbreads
Twentieth century
Food aroma
Online Access:View this record in EBSCOhost