Mukbang Videolarının Oluşturduğu Motivasyonlar Üzerine Bir Araştırma (A Research on Motivations Generated by Mukbang Videos)


  • Elif ŞENEL



Mukbang, Motivasyon, ASMR


It is aimed to determine the motivations of mukbang videos, which are extremely popular today, on individuals in this study. The sample of the research consists of individuals living in Eskişehir and watching mukbang videos. Individuals were asked whether they watched these videos on social media during the determination of the participants, at the beginning of each interview, and those who has not watched, were not included in research. Simple random sampling method was used to determine the participants. 20 participants who watched mukbang videos were reached. Individuals were coded as K1 - K20. In the research, a semi-structured interview form consisting of 9 questions was used as a data collection tool. The interviews were held between the dates 10 - 25 April 2023 and lasted between 15-28 minutes. Descriptive analysis method, one of the qualitative data analysis methods, was used in the analysis of the data. As a result of the analysis, it has been determined that mukbang videos attract a lot of attention, and many participants watch these videos routinely and adapt them to their lives. Moreover, the excess amount of food consumed during the broadcast, the speed of finishing the meal in the face of the phenomenon, or the consumption of foods that are not included in our own food culture evoke feelings of surprise, amazement and shock in the participants. In line with the findings, it was also determined that mukbang videos has an effect on routine eating habits. It was concluded that although the participants felt full while watching the mukbang videos, their appetite increased and they had a tendency to eat fast-food or go to the restaurant.


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How to Cite

ŞENEL , E. (2023). Mukbang Videolarının Oluşturduğu Motivasyonlar Üzerine Bir Araştırma (A Research on Motivations Generated by Mukbang Videos). Journal of Tourism & Gastronomy Studies, 11(2), 1206–1229.