Gastronomide Şef İmajı: Göstergebilimsel Bir İnceleme (Chef Image in Gastronomy: A Semiotic Analysis)
DOI:
https://doi.org/10.21325/jotags.2024.1370Keywords:
Chef image, Semiotics, GastronomyAbstract
The study aims to fill the gap in the literature regarding the concept of chef image and to contribute to the existing literature by creating a different perspective with semiotic analysis. In this context, the movie "The Menu", which contains many different indicators related to the image of the chef, is examined with a qualitative research approach, making use of Barthes' semiotic theory, and a model is proposed in the light of the findings. According to the findings, the chef's level of recognition, innovation and creativity process, the image of the restaurant, the chef's knowledge, skills and success are effective variables in the formation of the chef image. The chef image has the potential to have an impact on different variables for the consumer and the business. In addition, the results of the study argue that although the studies conducted in the field of chef image are limited, they have a significant impact in practice. At the end of the study, theoretical and practical suggestions are presented.
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