Defne Karaosmanoğlu
Biographic Data
| ID | 243276 |
|---|---|
| NAME | Defne Karaosmanoğlu |
| GIVEN NAMES | Defne |
| FAMILY NAME | Karaosmanoğlu |
| SIGNATURE | KARAOSMANOĞLU D |
| AFFILIATIONS | Bahçeşehir University |
| ORCID | 0000-0002-6401-1070 |
| VERIFIED | Yes |
| TOTAL WORKS | 11 |
| TOTAL CITATIONS | 24 |
| AUTHOR COUNT | 11 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2007 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 3 |
From work to leisure: ”Transforming kitchen spaces, technologies, and practices in Türkiye, 1930s-2020s.”
The unlimited joy, 'once you start you can't stop: Masculinity in domestic technology commercials in Turkey
Recently, studies have begun examining men's interaction with domestic space to explore changing forms of masculinity and domesticity, arguing that housework has become a leisure activity for men, with domestic technologies serving as tools (toys) for them to engage with. In this article, we explore how men in Turkish television commercials of domestic technologies are portrayed and how these portrayals construct and reconstruct discourses of dom…
Gastrodiplomacy in Turkey: ‘Saving the World’ or Neoliberal Conservative Cultural Policies at Work
Gastrodiplomacy is an external project because it is a struggle to represent and promote a country internationally. It is, however, an internal project as well since building a ‘strong’ nation is foremost a domestic public project. In this article, we focus on how a sense of nation is created in Turkey’s gastrodiplomacy efforts and how these turn into cultural policy when we recognize the domestic public as the target. To be able to discuss gastr…
How to study ethnic food: Senses, Power, and Intercultural Studies
This article gives a broad review of the literature focusing on food, senses, and intercultural relations. Integrating cultural studies literature and concepts into ethnic food studies, it tries to understand the ways in which ethnic food becomes an agent of social change and helps to build, promote, and improve intercultural relations. More specifically, this article tries to explore the ways in which ethnic food could be used as a pedagogical t…
Ambiguous storytelling in three texts: Unsettling the perception of reality
Some texts offer to the reader/viewer ambiguity and in-betweenness and they effectively contradict reality within the world of the story and within the world of the reader/viewer. In this paper we look at three distinct fictitious texts as our case studies ( Blow-Up [fiction film], Austerlitz [novel] and Mindgame [theatrical play]), which confuse the reader/viewer with their particular ways of contradicting reality. In other words, we elaborate t…
Avrupamerkezciliği Eleştirmek: Çıkmazlar ve Alternatif Bakışlar (Criticizing Eurocentrism: Limitations and Alternatives)
İlk sayısını Haziran 2011'de çıkaran İnsan & Toplum Dergisi, yılda iki kez yayımlanan, hem Türkçe hem de İngilizce yazılara yer veren hakemli bir dergidir. İnsan & Toplum, akademik yayın dünyasında görülen iki temel eksikliği duyumsayarak yola çıktı. Bunlardan biri, kendi disipliner sınırlarına hapsolmuş akademyanın insan ve toplumu birbirinden izole ederek ayrıştırarak çalışma yapmasının bir teamül haline gelmiş olmasıdır. İkincisi de, disiplinl…
Authenticated Spaces: Blogging Sensual Experiences in Turkish Grill Restaurants in London
This article examines the intersection of food, space, and performance within the experiences of food bloggers in London. It looks at the ways that Turkish grill ( ocakbaşı) restaurants in Dalston, London, are imagined, reinvented, defined, and approached in food blog writing. Bloggers provide the reader with personal narratives of their trip to the restaurant space. These narratives reveal sensual experiences of concern, anxiety, fear, excitemen…
Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London
This study looks at the means through which the image of Turkish cuisine in London is constructed in Turkish-speaking restaurants aiming to appeal to the greatest number of customers as possible. It intends to understand the ways that restaurateurs stage a particular type of Turkishness while trying to manage their businesses. This research entails an analysis of 25 restaurant spaces, their exterior and interior decor, menu and food, and 16 semi-…
Nostalgia Spaces of Consumption and Heterotopia: Ramadan Festivities in Istanbul
Contemporary city cultures are often defined in relation to the processes of late-capitalism and commodification. Today, in various parts of the world, the previously dominant industrial cities have been replaced by cities of consumption (Urry 1995: 123). Cities are treated as sites for representation, masquerade and sociability (Featherstone and Lash 1999: 3). National and religious celebrations and culinary festivals are parts of the dynamism o…
Eating the past: Multiple spaces, multiple times — performing `Ottomanness' in Istanbul
Culinary issues introduce a particular way of dealing with the construction of history and the processes of differentiation, commodification and exoticism. Food is related to sensory experiences, and taste and smell play a crucial role in the creation and representation of the past. This article studies the past as/through text and performance by looking at how history is brought back, represented and performed by food practices in the present. I…
Surviving the Global Market: T urkish C uisine ”U nder C onstruction “
This article examines the ways in which governmental and private culinary institutes, individual chefs, food writers and gourmets prepareTurkish cuisine for the global market. Along with plate design and presentation, traditional tastes are being challenged and subjected to modernization and synthesis. In these attempts to modernize cuisine, the European Union can be seen as a symbolic marker for the future of Turkish society. While not wishing t…
Eating the past: Multiple spaces, multiple times — performing `Ottomanness' in Istanbul
Culinary issues introduce a particular way of dealing with the construction of history and the processes of differentiation, commodification and exoticism. Food is related to sensory experiences, and taste and smell play a crucial role in the creation and representation of the past. This article studies the past as/through text and performance by looking at how history is brought back, represented and performed by food practices in the present. I…
Surviving the Global Market: T urkish C uisine ”U nder C onstruction “
This article examines the ways in which governmental and private culinary institutes, individual chefs, food writers and gourmets prepareTurkish cuisine for the global market. Along with plate design and presentation, traditional tastes are being challenged and subjected to modernization and synthesis. In these attempts to modernize cuisine, the European Union can be seen as a symbolic marker for the future of Turkish society. While not wishing t…
Nostalgia Spaces of Consumption and Heterotopia: Ramadan Festivities in Istanbul
Contemporary city cultures are often defined in relation to the processes of late-capitalism and commodification. Today, in various parts of the world, the previously dominant industrial cities have been replaced by cities of consumption (Urry 1995: 123). Cities are treated as sites for representation, masquerade and sociability (Featherstone and Lash 1999: 3). National and religious celebrations and culinary festivals are parts of the dynamism o…
How to study ethnic food: Senses, Power, and Intercultural Studies
This article gives a broad review of the literature focusing on food, senses, and intercultural relations. Integrating cultural studies literature and concepts into ethnic food studies, it tries to understand the ways in which ethnic food becomes an agent of social change and helps to build, promote, and improve intercultural relations. More specifically, this article tries to explore the ways in which ethnic food could be used as a pedagogical t…
Authenticated Spaces: Blogging Sensual Experiences in Turkish Grill Restaurants in London
This article examines the intersection of food, space, and performance within the experiences of food bloggers in London. It looks at the ways that Turkish grill ( ocakbaşı) restaurants in Dalston, London, are imagined, reinvented, defined, and approached in food blog writing. Bloggers provide the reader with personal narratives of their trip to the restaurant space. These narratives reveal sensual experiences of concern, anxiety, fear, excitemen…
Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London
This study looks at the means through which the image of Turkish cuisine in London is constructed in Turkish-speaking restaurants aiming to appeal to the greatest number of customers as possible. It intends to understand the ways that restaurateurs stage a particular type of Turkishness while trying to manage their businesses. This research entails an analysis of 25 restaurant spaces, their exterior and interior decor, menu and food, and 16 semi-…
The unlimited joy, 'once you start you can't stop: Masculinity in domestic technology commercials in Turkey
Recently, studies have begun examining men's interaction with domestic space to explore changing forms of masculinity and domesticity, arguing that housework has become a leisure activity for men, with domestic technologies serving as tools (toys) for them to engage with. In this article, we explore how men in Turkish television commercials of domestic technologies are portrayed and how these portrayals construct and reconstruct discourses of dom…
Surviving the Global Market: T urkish C uisine ”U nder C onstruction “
This article examines the ways in which governmental and private culinary institutes, individual chefs, food writers and gourmets prepareTurkish cuisine for the global market. Along with plate design and presentation, traditional tastes are being challenged and subjected to modernization and synthesis. In these attempts to modernize cuisine, the European Union can be seen as a symbolic marker for the future of Turkish society. While not wishing t…
Eating the past: Multiple spaces, multiple times — performing `Ottomanness' in Istanbul
Culinary issues introduce a particular way of dealing with the construction of history and the processes of differentiation, commodification and exoticism. Food is related to sensory experiences, and taste and smell play a crucial role in the creation and representation of the past. This article studies the past as/through text and performance by looking at how history is brought back, represented and performed by food practices in the present. I…
Nostalgia Spaces of Consumption and Heterotopia: Ramadan Festivities in Istanbul
Contemporary city cultures are often defined in relation to the processes of late-capitalism and commodification. Today, in various parts of the world, the previously dominant industrial cities have been replaced by cities of consumption (Urry 1995: 123). Cities are treated as sites for representation, masquerade and sociability (Featherstone and Lash 1999: 3). National and religious celebrations and culinary festivals are parts of the dynamism o…
Avrupamerkezciliği Eleştirmek: Çıkmazlar ve Alternatif Bakışlar (Criticizing Eurocentrism: Limitations and Alternatives)
İlk sayısını Haziran 2011'de çıkaran İnsan & Toplum Dergisi, yılda iki kez yayımlanan, hem Türkçe hem de İngilizce yazılara yer veren hakemli bir dergidir. İnsan & Toplum, akademik yayın dünyasında görülen iki temel eksikliği duyumsayarak yola çıktı. Bunlardan biri, kendi disipliner sınırlarına hapsolmuş akademyanın insan ve toplumu birbirinden izole ederek ayrıştırarak çalışma yapmasının bir teamül haline gelmiş olmasıdır. İkincisi de, disiplinl…
Authenticated Spaces: Blogging Sensual Experiences in Turkish Grill Restaurants in London
This article examines the intersection of food, space, and performance within the experiences of food bloggers in London. It looks at the ways that Turkish grill ( ocakbaşı) restaurants in Dalston, London, are imagined, reinvented, defined, and approached in food blog writing. Bloggers provide the reader with personal narratives of their trip to the restaurant space. These narratives reveal sensual experiences of concern, anxiety, fear, excitemen…
Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London
This study looks at the means through which the image of Turkish cuisine in London is constructed in Turkish-speaking restaurants aiming to appeal to the greatest number of customers as possible. It intends to understand the ways that restaurateurs stage a particular type of Turkishness while trying to manage their businesses. This research entails an analysis of 25 restaurant spaces, their exterior and interior decor, menu and food, and 16 semi-…
Ambiguous storytelling in three texts: Unsettling the perception of reality
Some texts offer to the reader/viewer ambiguity and in-betweenness and they effectively contradict reality within the world of the story and within the world of the reader/viewer. In this paper we look at three distinct fictitious texts as our case studies ( Blow-Up [fiction film], Austerlitz [novel] and Mindgame [theatrical play]), which confuse the reader/viewer with their particular ways of contradicting reality. In other words, we elaborate t…
How to study ethnic food: Senses, Power, and Intercultural Studies
This article gives a broad review of the literature focusing on food, senses, and intercultural relations. Integrating cultural studies literature and concepts into ethnic food studies, it tries to understand the ways in which ethnic food becomes an agent of social change and helps to build, promote, and improve intercultural relations. More specifically, this article tries to explore the ways in which ethnic food could be used as a pedagogical t…
Gastrodiplomacy in Turkey: ‘Saving the World’ or Neoliberal Conservative Cultural Policies at Work
Gastrodiplomacy is an external project because it is a struggle to represent and promote a country internationally. It is, however, an internal project as well since building a ‘strong’ nation is foremost a domestic public project. In this article, we focus on how a sense of nation is created in Turkey’s gastrodiplomacy efforts and how these turn into cultural policy when we recognize the domestic public as the target. To be able to discuss gastr…
The unlimited joy, 'once you start you can't stop: Masculinity in domestic technology commercials in Turkey
Recently, studies have begun examining men's interaction with domestic space to explore changing forms of masculinity and domesticity, arguing that housework has become a leisure activity for men, with domestic technologies serving as tools (toys) for them to engage with. In this article, we explore how men in Turkish television commercials of domestic technologies are portrayed and how these portrayals construct and reconstruct discourses of dom…
From work to leisure: ”Transforming kitchen spaces, technologies, and practices in Türkiye, 1930s-2020s.”
Sociology (10 works) · Aesthetics (7 works) · Law (7 works) · Political science (7 works) · Art (6 works) · Culinary Culture and Tourism (6 works) · Law (5 works) · Business (4 works) · Psychology (4 works) · Turkish (4 works)