This paper argues that the idea of a national cuisine contains excesses and surpluses, that is to say that different temporalities, differing plots and alternative political perspectives that was sought to be repressed within the narrow confines of a univocal narrative of nation and national cuisine. Deciphering and coming to terms with these repressed instances and polyvocal enunciations is not only important for laying bare the ever recurring instances of violence (physical as well as  symbolic) accompanying the ?imagining? process, but it is also crucial for rehistoricizing the present and, thus, developing a more sanguine political perspective to confront the rather pressing and urgent social issues of the present day. It may also open the space for a more critical understanding of shifting and ever-changing meanings of concepts such as ethnicity, nationality and cosmopolitanism; concepts which are heavily loaded with idealizations, teleological readings, and romantic renderings both in most of their popular and many of their academic usages. For this purpose, I propose to look more closely the content and the language of two different cookbooks written under two different historical conjunctures within the physical boundaries of the present day Turkey. One of the cookbooks, Nor Khoharar (The New Cook), was written by Boğos Piranyan in Armenian in 1914. Piranyan was the cook of Merzifon Anatolia College, a missionary school founded by American missionaries in 1886. The second cookbook was written by a Turkish author in the 1940s to be taught in girls? institutes in Turkey, one of the primary educational institutions established in the late 1920?s by the modernizing Kemalist state.