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Abstract
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 to represent itself as the very “other” of the West, Turkey still seeks to be different—to be unique within the West. While nationalism is still influential in the struggles of global image-making, cosmopolitanism constitutes a national image for Turkey. In this respect, the notion of cosmopolitanism is becoming a significant feature of Turkish cuisine in the global market.