Translating an antispeciesist perspective
What is it about?
This study explores how traditional Turkish dishes are adapted into vegan versions at Vegan Masa, Turkey’s first fully vegan wood-fired oven restaurant. Using ideas from translation studies and eco-translation, it treats food as a cultural language and views vegan versions of dishes like pide and lahmacun as translations of their traditional forms.
Why is it important?
The study shows that food is not just about eating, but also about culture, values, and how humans relate to other species. By examining how traditional Turkish dishes are translated into vegan versions, the research reveals how deeply rooted culinary traditions can change without losing their cultural meaning. It demonstrates that vegan cuisine can act as a form of cultural translation that challenges long-standing human-centered and species-based hierarchies. The study also connects translation studies with ecological and ethical concerns, an area that is still developing. By focusing on menus and everyday food practices, it shows how antispeciesist ideas can reach wider audiences in subtle and accessible ways. Ultimately, this research helps us understand how dietary choices can contribute to broader discussions about sustainability, interspecies justice, and cultural transformation in contemporary Turkey.