Uzak Doğu Restoranlarında Çalışan Bireylerin Gıda Neofobi Düzeylerinin Belirlenmesi: İstanbul ve Bodrum Örneği (Determination of Food Neophobia Levels of Individuals Working in Far Eastern Restaurants: Istanbul and Bodrum Example)
DOI:
https://doi.org/10.21325/jotags.2024.1387Keywords:
Food neophobia, Far East, NutritionAbstract
Change and innovation are phenomena that exist in every area of our lives and continue indefinitely. These two phenomena affect every sector as well as the food and beverage sector to a great extent.Although the food and beverage sector is open to innovation, not all consumers are open to innovation. The state of not being open to new foods is called fear of innovation in food (food neophobia). Within the scope of this study, it is aimed to determine the food neophobia levels of Turkish individuals working in Far Eastern restaurants according to variables. Within this scope, 168 individuals working in Far Eastern restaurants in Istanbul and Bodrum have been reached. Quantitative research methods were used in the research and the questionnaire form was used as a data collection tool. A total of 10 descriptive questions and 11 statements that are directly or inversely proportional to food neophobia were asked to the participants. Skewness-kurtosis, frequency, t-test and variance analysis were applied to the obtained data. According to descriptive statistics, a significant difference was found according to the age variable of individuals (p<0.05). There was no significant difference in the scope of food neophobia according to other variables.
References
Aksatan, M. (2016). Etnik Temalı Restoranlarda Otantiklik: Yönetici ve Tüketici Bakış Açılarına Yönelik Karşılaştırmalı Bir Çalışma (Yayınlanmamış Doktora Tezi). Dokuz Eylül Üniversitesi, İzmir, Türkiye.
Asperin, A. E., Phillips, W. J., & Wolfe, K. (2011). Exploring Food Neophobia and Perceptions of Ethnic Foods: The Case of Chinese and Thai Cuisines, Colorado USA: University of Massachusetts Amherst.
Asya Gurme (2015), Uzak Doğu Mutfağı, 15.10.2023 tarihinde https://www.asyagurme.com/tr/mutfak-bilgisi adresinden alındı.
Balıkçı Dedeoğlu, S., Aydın, Ş. & Onat, G. (2019). A general overview on the far east cuisine: Cuisines of Thailand, Korea and China. Journal of Multidisciplinary Academic Tourism, 4 (2), 109-121.
Baysal, A. (2018). Beslenme. Ankara, Türkiye: Hatipoğlu Yayınevi.
Bucak, T., & Ateş, U. (2014). Gastronomi turizminin il turizmine etkisi: Çanakkale örneği. International Journal of Social Science, 315-328.
Ceylan, V., & Şahingöz, S. A. (2019). Yetişkin bireylerde gıda neofobi düzeyinin belirlenmesi. Journal of Tourism and Gastronomy Studies.
Choe, J.Y. & Cho, M.S. (2011). Food neophobia and willingness to try non- traditional foods for Koreans. Food Qualitiy and Preference, 22, 671-673.
Chung, S. J., & Vickers, Z. (2007). Long-term acceptability and choice of teas differing in sweetness. Food Quality and Preference, 18(7), 963-974.
Clemes, M. D., Gan, C. & Sriwongrat, C. (2013). Consumers choice factors of an upscale ethnic restaurant. Journal of Food Products Marketing, 19 (5), 413-438.
George, D. & Mallery, M. (2001). SPSS for windows step by step: A simple guide and reference 10.0 update. Allyn and Bacon.
Gherghe, G. & Bulin, D. (2014). Cuısıne – A regıonal tourısm dıfferentıatıon tool. Knowledge Horizons – Economics, 6(2), 194–199.
Hartmann, C., & Siegrist, M. (2017). Insects as food: Perception and Acceptance. Findings from current research. Ernahrungs Umschau, 64(3), 44-50.
Hartmann, C., & Siegrist, M. (2017). Insects as Food: Perception and acceptance. Findings from current research. Ernahrungs Umschau, 64(3), 44-50.
Hobbs, J. J. (2009). World Regional Geography. Brooks/Cole: CA.
Hwang, J. & Lin, T. N. (2010). Effects of food neophobia, familiarity, and nutrition information on consumer acceptance of Asian menu items. Journal of Hospitality Marketing & Management, 19(2), 171-187.
Keskin, E., & Sezen, N. (2020). Restoranları deneyimleyen misafirlerin neofobi ve neofili düzeylerinin belirlenmesi: Kapadokya örneği. Türk Turizm Araştırmaları Dergisi, 4(2), 1592-1606.
Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach, International Journal of Hospitality Management, 28(3), 423-431.
Leech, N. L., Barrett, K. C. & Morgan, G. A. (2005). SPSS for İntermediate Statistics: Use and İnterpretation. Taylor & Francis,1-24.
Onurlu, Ö. & Şener Aslay, E. (2022). Gıda neofobisi ve fonksiyonel gıdaları kullanma isteği. Hakkari Review, 6 (1). 14-26.
Pauperio, A., Severo, M., Lopes, C., Moreira, P., Cooke, L. & Oliveira, A. (2014). Could the FN scale be adapted to pregnant women? a confirmatory factor analysis in a portuguese sample, Appetite, 75, 110-116.
Pelchat, M. L., & Pliner, P. (1995). Try it. you’ll like it. Effects of ınformation on willingness to try novel food. Appetite, 24(2), 153-165.
Petek, Seda (2007). Şehir İçi Restoranlarda İşletme Marka Kavramı ve İç Mekân Kurgusunun Alâkart ve Fast Food Restoranlarda İrdelenmesi (Yüksek Lisans Tezi). Mimar Sinan Güzel Sanatlar Üniversitesi, İstanbul, Türkiye.
Pliner, P. & Salvy, S. J. (2006). Food Neophobia in Humans. In R. Shepherd and M. Raats (Eds.). (2006). The Psychology of Food Choice. Frontiers in Nutritional Science. Wallingford, Oxfordshire, UK, Cambridge, MA: CABI in Association with the Nutrition Society.
Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120.
Sarıışık, M. & Özbay, G. (2019). Uluslararası Gastronomi ve Temel Özellikler-Örnek Menüler ve Reçeteteler. Ankara, Türkiye: Detay Yayıncılık.
Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices, Food Quality and Preference, 30, 293-298.
Tabachnick, B. G. & Fidell, L. S. (2013). Using Multivariate Statistics, Pearson.
Tuorila, H., Lähteenmäki, L., Pohjalainen, L., and Lotti, L. (2001). Food neophobia among the finns and related responses to familiar and unfamiliar foods. Food Quality and Preference, 12(1), 29-37.
Tuorila, H., Meiselman, H., Bell, R., Cardello, A., & Johnson, W. (1994). Role of sensory and cognitive ınformation in the enhancement of certainty and liking for novel and familiar foods. Journal & Books. 231–246.
Yılmaz, M. (2023), Uzak Doğu’nun genel coğrafi özellikleri, 17.10.2023 tarihinde https://acikders.ankara.edu.tr/mod/resource/view.php?id=140769 adresinden alındı.
Yiğit S., & Doğdubay, M. (2020). Tüketicilerin yiyecekte yenilik korkusu düzeyleri üzerine bir araştırma. Gastroia: Journal of Gastronomy And Travel Research, 4(1), 1-16.
Yiğit, S. (2018, Mayıs 24). Etnik Mutfak Ürünlerinin Tercihinde Neofobinin Etkisi. (Yüksek Lisans Tezi). Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü, Balıkesir, Türkiye.
Yiğit, S., & Doğdubay, M. (2017). Gastronomi eğitimi alan öğrencilerde yiyecekte yenilik korkusu (Food Neophobia): Balıkesir Üniversitesi örneği. Journal of Tourism and Gastronomy Studies, 162-168.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
