Zehirli sofralar: Tehlikeli tatlara gastronomik bir bakış

The continued consumption of certain foods that are potentially risky or toxic, despite their well-documented dangers, represents a compelling and noteworthy topic within the field of gastronomy. Understanding why individuals choose to consume such foods and what gastronomic and cultural values these items hold constitutes a significant area of inquiry across various disciplines. From this perspective, the primary aim of the present study is to provide a comprehensive evaluation of seven different food items that are classified as dangerous on a global scale, through the analysis of digital content (YouTube). Designed as a qualitative study, a total of 21 videos in which content creators share their personal experiences were translated into Turkish and analyzed. The content analysis, conducted using MAXQDA software, revealed that key themes such as “toxic,” “deadly,” and “delicious” emerged prominently. The prevalence of health-related expressions suggests that content creators perceive these foods through a mixed emotional lens of fear and curiosity. The study further indicates that these so-called dangerous foods are not perceived solely as health risks by consumers, but are also associated with cultural identity, tradition, and sensory experience.