Transnational Döner Kebab taking over the UK

Abstract

People move, finances move, so does the cultures, artefacts, goods and food. Remittances literature expanded significantly in the last two decades to cover more of what we refer to as social remittances. Social remittances refer to often intangible elements, cultural artefacts, habits, opinions, attitudes, beliefs, values transferred by migrants from destination countries to their home countries. Through studies on migrant remittances, we know that even in terms of financial transfers, remittances operate in corridors and in a two-way fashion. One third of remittances are sent to countries which are called “advanced economies”. United Kingdom, Germany, France are among the top remittance receiving countries as well as leading the table of sending countries. In this paper, I explore the ways in which social remittances change the foodscapes of destination countries with particular reference to Döner Kebab in the United Kingdom. Until two decades ago, Döner Kebab was a rare meal you would enjoy when holidaying in Turkey or if you happen to be in that cosy corner of North London. Nevertheless, in 2010s Britain, it became a popular fast food, particularly when it comes to what to eat after a night out. One may find an outlet selling Döner Kebab literally in every city, every town, every neighbourhood, every village in Britain. Multiple forces were in play in the making of Döner Kebab a British national food: 1) practicality of the food itself, 2) growing number of immigrants from Turkey arriving in Britain, 3) labour market disadvantages immigrants face, 4) asylum dispersal policies of the 1990s and 2000s, 5) declining incentives making small shops not viable economically, and 6) increasing number of British tourists visiting Turkey. In this article, a number of hypotheses are proposed for a conceptual model explaining the ways in which foreign food becomes part of the national food/cultural heritage in destination.

Diaspora Marketing Revisited: The nexus of entrepreneurs and consumers

“…Additional processes of identity and culture preservation versus acculturation, integration, and assimilation, may add further to the sentiment of solidarity, which can make diaspora market entry even easier for those interested COO brands and products. There is also always the possibility of these new entrants becoming mainstream, if they are adopted by host country residents like we have seen in the case of the Doner Kebab in the UK and elsewhere (see Sirkeci, 2016). Hence, it is not only about nostalgic consumption, which may or may not disappear in second and later generations in diasporas.…”

Investigation of Microbiological Quality of Cooked Chicken Doner Sold in Istanbul

“…Salmonella spp. sayımı: ISO 6579-1 (22) Pişmiş tavuk döner örneklerinde sırasıyla ortalama olarak; TAMB sayısı 2.4x10 3 cfu/g-5x10 5 cfu/g (3.38-5.70 log 10 /g), Enterobacteriaceae bakterileri <10 cfu/ g-4x10 2 cfu/g, koagülaz pozitif stafilokok <10 cfu/g-4x10 4 cfu/g, E. coli sayısı ise <10 cfu/g -2x10 1 3 cfu/g-5x10 5 cfu/g aralığında bulunmuştur. Gıdaların mikrobiyolojik kalitenin belirlenmesinde önemli önemli bir kriter olan TAMB sayısının bu tür ürünlerin sınır değeri <5 log 10 cfu/g'dır (14,23) .…”

“…Döner kebabın tarihçesi net olarak bilinmemektedir. Yazılı ve görsel belgelere dayanılarak döner kebabın 17. yüzyılda İstanbul'un saray çevresinde bilinen bir lezzet olduğu anlaşılmaktadır (5,6) . Anadolu'da gezen bir Fransız olan Bertrandon de la Brocquière (8) , 1433 yılında Bursa'da kendisine, kızarırken içinin pişmesini beklemeden dilimler kesilen bir koyun kebabı ikram edildiğinden bahseder.…”

“…Bu kitapta, Bin altı yüzlü yıllarda, Kırım Tatarları'nın yatay şişte hazırladıkları ve özellikle konukseverliği göstermek için misafirlerine ikram ettikleri kebap tarif edilmektedir. İlk dönerin Bursa veya Kastamonu illerinde yapılmış olduğuna dair rivayetler de vardır (1,5,10) .…”

Detection of enterotoxin gene (sea) and biofilm formation ability among multidrug resistant Staphylococcus aureus isolated from shawarma sandwich sold at selected kiosks in Klang Valley, Malaysia

“…Shawarma sandwiches are served in several fastfood restaurants in Europe, the Middle East, Canada, and most recently in Malaysia. Shawarma's origin can be traced back to Turkey, and to the Turkish word "çevirme" meaning to rotate (Sirkeci, 2016). It is however known in various countries by various names including chawarma, doner kebab, donair, and gyro (Ayaz et al, 1985;Todd et al, 1986;Nimri et al, 2014).…”