This article explores the culinary taste repertoires of middle-class people in Turkey who can be defined as omnivores due to their routine engagement with ‘lowbrow’ food spaces. We aim to understand how they make sense of their boundary crossing and the extent to which this indicates tolerance. We find that our culinary omnivores develop interest in traditional food and tend to cross established boundaries between the traditional and modern to maintain a cosmopolitan palette. However, our analysis identifies certain conditions that foster and limit omnivorous practices, such as mealtime, type of occasion and with whom the food is shared, as well as one’s class trajectory, demonstrating how selective people are when they step outside of their original taste profiles. Derogatory comments about the manners of these settings’ original clientele suggest that omnivores continue to perform distinction regardless of their openness to ‘lowbrow’ cultural forms.

本文探讨了土耳其中产阶级的烹饪口味，这些人由于经常与“低调”的食物空间接触而被定义为杂食。我们的目标是了解他们如何看待他们的边界交叉以及这在多大程度上表明了宽容。我们发现，我们的烹饪杂食者对传统食品产生了兴趣，并倾向于跨越传统与现代之间既定的界限，以保持国际化的氛围。然而，我们的分析确定了某些条件，这些条件会促进和限制杂食习惯，例如进餐时间，场合类型和与谁共享食物，以及一个人的运动轨迹，表明人们离开原始口味轮廓后有选择地有选择。