From Charity to Hashtag: A Sociological Analysis of the Cultural Representation of İzmir Lokma through the Lens of Bourdieu

This study examines how İzmir Lokma, a traditional dessert associated with religious and communal rituals, has been transformed into a commercialized and aestheticized product within modern consumer culture. Drawing on Pierre Bourdieu’s theoretical framework—particularly the concepts of habitus, capital conversion, and field struggle—the research analyzes how a sacred and collective culinary practice has been turned into a symbolic tool of class distinction in the digital age. The study first defines the historical and cultural significance of İzmir Lokma as a gastronomic tradition rooted in social solidarity and spiritual capital. The emergence of the “new generation lokma,” characterized by gourmet fillings, visual appeal, and high prices, has led to the dessert’s transformation into a symbol representing economic, aesthetic, and symbolic capital. Through an analysis of cultural representations and class-based consumption patterns, it is shown that upper classes redefine traditional tastes through “cultural taste,” while forms associated with the lower class are trivialized. The spread of Lokma on social media through hashtags such as #yeninesillokma contributes to its empowerment as symbolic capital, turning a collective ritual into an individual performance. The commercialization of İzmir Lokma provides a concrete example of Bourdieu’s concept of capital conversion and illustrates the transition from collective solidarity to class-based cultural differentiation. While the study offers a comprehensive theoretical analysis, it also acknowledges the lack of empirical data. Therefore, it recommends that future research employ qualitative methods—such as in-depth interviews with traditional producers and new-generation consumers, along with ethnographic fieldwork—to more thoroughly uncover the micro-dynamics of habitus and capital transformation. Keywords: İzmir Lokması, Cultural Capital, Bourdieu, Food culture studies, Food Sociology