Kapadokya Bölgesindeki Şeflerin Füzyon Mutfak Bilgi Düzeyleri ve Kullanım Sıklıkları Üzerine Bir Araştırma (A Study on Knowledge Level and Usage Frequency of Fusion Cuisine by Chefs in Cappadocia Region)
DOI:
https://doi.org/10.21325/jotags.2023.1352Keywords:
Fusion cuisine, Cappadocia, Culinary applicationsAbstract
Fusion cuisine is an approach that aims to create new and unique flavors by combining the culinary traditions of different cultures. Factors such as migration, globalization and cultural interaction are the origins of fusion cuisine. This approach brings innovation to cuisine by combining traditional recipes and cooking techniques. The popularity of fusion cuisine has increased with people's desire to discover new and different flavors. Restaurants offer menus inspired by different cultures, using the creativity of chefs. The development of fusion cuisine has increased the diversification and commercial value of food and beverage production with the advancement of gastronomy science. In this study, it was aimed to determine the level of fusion cuisine knowledge of chefs working in the Cappadocia region and the frequency of using this practice in their kitchens. For this purpose, 18 chefs working in the Cappadocia region were interviewed using the interview technique, one of the qualitative research methods. Cappadocia region was chosen as the research region because it is an important touristic region and there are many restaurants and hotels in the region. At the same time, since the number of chefs in this region is quite high, it was thought that they could make important contributions to the research. As a result of the study, it was determined that the chefs in the Cappadocia region are familiar with the concept of fusion cuisine, but they do not include fusion cuisine products in their menus sufficiently.
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