Throughout history, communication and food have been two indispensable elements of humanity and civilization. Language enables us to express our thoughts, share knowledge, and communicate. Gastronomy nourishes our bodies and becomes a vehicle for tradition, creativity, and identity. These two pillars of human life are not independent of one another; rather, they interact dynamically, shaping and reflecting cultural transformation.
Language and gastronomy are living entities, constantly evolving through intercultural exchange. Just as words migrate across borders and adapt, so too do culinary techniques, ingredients, and flavors. In this essay, I explored the deep relationship between food and language: how they define cultures, influence one another, and serve as bridges between societies.
The Unity of Food and Language
Humans possess a unique ability: just as they transform sounds into words that carry meaning, they also turn food ingredients into meals that convey meaning. The simple union of flour, water, and fire becomes ekmek in Turkish, pain in French, or roti in Hindi—each term evoking different cultural landscapes. Similarly, naming foods is an act of cultural preservation. Think of how “döner” immediately conjures images of Turkish streets, while “sushi” transports us to Japan.
Language not only labels food but also binds it to history. Take pizza, now a universal Italian product—its name remains unchanged across languages, serving as evidence of its origins. Conversely, some foods undergo linguistic transformations: French crêpe and Turkish akıtma describe similar thin pancakes, yet their names tie them to their own cultures.
Gastronomy as a Cultural Unifier
In a world often divided by language barriers, food functions as a universal language. A shared meal transcends words, strengthening connections where conversation falters. UNESCO acknowledges both language and gastronomy as intangible cultural heritage, underlining their roles in defining societies.
Food rituals further emphasize this bond. A Turkish iftar table resonates with prayers and communal dishes, while a French apéritif blends conversation with delightful hors d’oeuvres. These traditions are not solely about nourishment; they are demonstrations of identity where language and cuisine intertwine in celebration.
The Linguistics of Gastronomy: Borrowings and Adaptations
Culinary vocabularies are mosaics of linguistic history. French gastronomy has contributed terms like sauté and demi-glace to the world, while Italian additions—risotto, gelato—brighten global menus. Turkish cuisine reflects its rich past: köfte (from Persian), musakka (from Arabic), baklava (from Mongolian). Each borrowed term is a silent historical record of trade, conquests, and cultural exchange.
Naming conventions reveal deeper narratives. Some dishes retain their original names for their exotic allure (such as “escargot” instead of “salyangoz”), while others bear geographical associations (Adana kebab, Hawaiian pizza). Misinterpretations also leave linguistic traces: English “turkey” stems from colonial confusion, while the Turkish “hindi” reflects a mistaken link to India.
Translation: The Art of Culinary Diplomacy
Translating gastronomy is akin to recreating a recipe in a foreign kitchen—it requires sensitivity and cultural intuition. Should ayran be described in French menus as “Turkish yogurt drink” or preserved as “l’ayran”? And what of imam bayıldı, poetically rendered in French as Barquette d’aubergines farcies? Each choice balances authenticity with accessibility.
Historical culinary translations, such as Platina’s 15th-century cookbook, laid the groundwork for culinary globalization. Today, translated recipes continue this legacy, allowing ramen to simmer in Brazilian pots and baklava to sweeten German ovens.
Conclusion: A Feast of Words and Flavors
Gastronomy and language are far more than survival tools; they are at the heart of cultural storytelling. The name of a dish carries the weight of history; a shared meal becomes a wordless dialogue. As boundaries blur in our interconnected world, the dance between food and language grows ever more intricate, reminding us that tasting a culture’s cuisine is also tasting its language—and vice versa.
Ultimately, every bite is a syllable, every recipe a sentence, and every culinary tradition a narrative waiting to be shared. Bon appétit—or as we say in Turkish, afiyet olsun. Let us never stop savoring the stories on our plates.
Kind regards…
Assoc. Prof. Murat Doğan
