Özet:
This thesis is one of the firsts in Turkish context and literature in analyzing how culture industry and transforms culinary consumption into a cosmopolitan practice through steakhouses. Using the methods of thematic analysis and discourse analysis, the data collected from 40 interviewees including both the people who have been to steakhouses and who have been not has been theoretically and practically analyzed. As a result, it has been observed that steakhouses have an expert, western-connoting, and socioeconomically high perception in the eyes of the consumers; and this perception promoted by culture industry has been observed to be reproduced in popular discourse. Furthermore, steakhouses have been concluded to be effectively functioning ideological instruments of culture industry operating in the co-existence of cosmopolitanism, globalization, and capitalism by selling perceptions full of associations symbolizing better life standards and high-level capitals. It has also been found that in addition to the primary and secondary functions of eating as existing theories suggest, dining-out at steakhouse can also be regarded as a tertiary activity in which people try for meaning-making via symbolic performance activities through which they continue to spend money, construct ideal identities, and buy cultural products such as high-SES experience.
