Investigation of meyhane cuisine through menu analysis: structure and composition of the raki table in Türkiye
- 1Department of Tourism Management, Faculty of Applied Science, Bilecik Şeyh Edebali University
Abstract
This study investigates the structural composition of the raki table by analysing meyhane menus. It aims to identify patterns of menu composition and product diversity in meyhane cuisine and to examine how shared menu structures coexist with regional variation within this widely practised dining format in Türkiye. The study analyses meyhane menus as structured representations of traditional food practices, using qualitative content analysis and quantifying the results with descriptive statistics. A dataset of 107 meyhane menus collected from 23 provinces across Türkiye’s seven geographical regions yielded 5,287 meze, hot appetiser, and salad items. These items were coded in MAXQDA using a hierarchical coding framework based on their primary ingredients. Prevalence levels and standardised intensity indicators were calculated to identify patterns of menu composition and regional variation, while Kruskal–Wallis tests were used to evaluate the statistical significance of regional differences. The findings indicate a shared core repertoire dominated by vegetable-, yoghurt-, legume-, and cheese-based mezes, suggesting a high degree of structural standardisation in meyhane menus. Although descriptive regional variation was observed across several product categories, statistically significant regional differences were limited to specific categories. Descriptive regional differentiation was particularly visible in the representation of local ingredients, including herbs, cheeses, and seafood. Hot appetisers display a complementary structure, with seafood- and vegetable-based items frequently appearing on menus, while salads appear as highly standardised supporting components within the raki dining format. The findings indicate that raki plays a central role in shaping a distinct dining system and structuring the organisation of meyhane menus. Overall, the study suggests that a shared core structure coexists with regional, cultural, and ecological differentiation in meyhane menus.
Related
- Developing a Machine Learning–Based System for Nutrient Profiling of Pakistani Cuisine
- Nutritional profiling and pharmacological investigation of Baccaurea motleyana peel and seed through experimental and computational approach
- The Effect of Training Exercise on Cartilage Zonal Composition and Structure at Two Differently Loaded Sites in the Juvenile Equine Metacarpophalangeal Joint
- Targeting proteasome composition reprograms tumor-intrinsic inflammation through selective degradation of STAT1
- The Temporal Investigation of Multimodal Elements (TIME) Study: protocol for an observational, longitudinal study to characterize the dynamic structure of molecular and digital data in older adults in stable health
BibTeX
@article{cumhurdegirmenci2026investigation,
title = {{Investigation of meyhane cuisine through menu analysis: structure and composition of the raki table in Türkiye}},
author = {Öznur Cumhur-Değirmenci},
journal = {Journal of Ethnic Foods},
year = {2026},
month = oct,
doi = {10.1186/s42779-026-00340-7},
url = {https://doi.org/10.1186/s42779-026-00340-7},
note = {CC BY},
}
RIS
TY - JOUR
TI - Investigation of meyhane cuisine through menu analysis: structure and composition of the raki table in Türkiye
AU - Öznur Cumhur-Değirmenci
PY - 2026
DA - 2026/10/25
JO - Journal of Ethnic Foods
DO - 10.1186/s42779-026-00340-7
UR - https://doi.org/10.1186/s42779-026-00340-7
AB - This study investigates the structural composition of the raki table by analysing meyhane menus. It aims to identify patterns of menu composition and product diversity in meyhane cuisine and to examine how shared menu structures coexist with regional variation within this widely practised dining format in Türkiye. The study analyses meyhane menus as structured representations of traditional food practices, using qualitative content analysis and quantifying the results with descriptive statistics. A dataset of 107 meyhane menus collected from 23 provinces across Türkiye’s seven geographical regions yielded 5,287 meze, hot appetiser, and salad items. These items were coded in MAXQDA using a hierarchical coding framework based on their primary ingredients. Prevalence levels and standardised intensity indicators were calculated to identify patterns of menu composition and regional variation, while Kruskal–Wallis tests were used to evaluate the statistical significance of regional differences. The findings indicate a shared core repertoire dominated by vegetable-, yoghurt-, legume-, and cheese-based mezes, suggesting a high degree of structural standardisation in meyhane menus. Although descriptive regional variation was observed across several product categories, statistically significant regional differences were limited to specific categories. Descriptive regional differentiation was particularly visible in the representation of local ingredients, including herbs, cheeses, and seafood. Hot appetisers display a complementary structure, with seafood- and vegetable-based items frequently appearing on menus, while salads appear as highly standardised supporting components within the raki dining format. The findings indicate that raki plays a central role in shaping a distinct dining system and structuring the organisation of meyhane menus. Overall, the study suggests that a shared core structure coexists with regional, cultural, and ecological differentiation in meyhane menus.
SN - 2352-6181
SN - 2352-619X
ER -