Chefs’ Opinions of Gastronomy: A Qualitative Study
Keywords:
Gastronomy, Chefs, Gastronomy tourism, Qualitative researchAbstract
Tendency to practice of gastronomy which can be described as taste of cooking and eating good food, appreciation of good food, the knowledge and art of good food has been increasingly growing and has been getting more and more attention nowadays. In the present study, it has been aimed to determine the opinions of chefs about gastronomy notion, education, its place in tourism, gastronomical activities and tendencies. Research data including the descriptive analyses designed according to qulitative research pattern has been gathered by a semi-structured interview form which was conducted on voluntary participants consisting of 4 women and 9 men aged between 25 and 45 in Konya and Karaman. It has been concluded that most of the chefs know the gastronomy notion. It has also been revealed that most of the chefs have primary or secondary school education, but
they have inadequate gastronomy education. Besides it has been determined that Turkish cuisiıne culture is not preferred in gastronomical activities, that there have been some misconceptions in terms of introducing Turkish cuisine culture, that meals are not prepared true to original recipe and that techniques of developing new foods have become out of date. To increase gastronomical knowledge and skills of the chefs, it is considered to be useful that all the sharers should colloborate.
References
Aslan, H., Aktaş, N. (2010). Gastronomi Turizmi. I. Disiplinlerarası Turizm Araştırmaları Kongresi: 413-418, 27– 30 Mayıs, Nevşehir.
Aslan, H, Aktaş, N. (2011). Turizm Ön Lisans Öğrencilerinin Gastronomi Turizmine Yönelik Tutumlari ve Gastronomi Davranişlarinin Belirlenmesi. Social Sciences, 6 (3), 363-373.
Aktaş, N. Saillard Kuş E. (2014). Geleneksel Gıdaların Kayıt Altına Alınması: Nitel Araştırma Deseni. 4. Geleneksel Gıdalar Sempozyumu, Bildiri Kitabı, 17-19 Nisan 2014, Çukurova Üniversitesi, Adana. 2014, s. 161-165.
Birdir, K. (2015). Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi. İşletme ve İktisat Çalışmaları Dergisi, 3 (2): 57-68
Burke, R., This, H Kelly, A.L. (2016) Molecular Gastronomy. doi:10.1016/B978-0-08-100596-5.03302-3
Bükrük, C. (2014). Gastronomi nedir? Aylık Kültür Sanat Dergisi, Poetika E- Dergi Sayı 7: 36-44. https://issuu.com/poetikaedergi/docs/subatsayisi (Erişim Tarihi: 04.06.2017).
Çakıcı, A.C., Eser, S. (2016). An Assetments of Turkish Cusine by the View of Foreign Cuisine Chefs. Journal of Tourism and Gastronomy Studies 4/Special:215-227 DOI:10.21325/jotags.2016.32
Çakır, M. (2009). "Destinasyon Pazarlamasında Gastronominin Rolü", TÜROFED Dergi, 30: 48-50.
Denizer, D. (2008). Türk Turizmin Gelişmesinde Türk Mutfağının Önemi ve Bugün İçin Yapılması Gerekenler, 2.Ulusal Gastronomi Sempozyumu Bildirisi, Alanya.
Durlu-Özkaya, F., Can, A. (2012). Gastronomi Turizminin Destinasyon Pazarlamasına Etkisi. Türktarım Dergisi, (206), 29-33.
Harris, J.E., Glesanon, P.M., Sheean, P.M., Boushey, C., Beto, J. ve Bruemmer, B. (2009). An Introduction to Qualitative Research for Food and Nutrition Professionals .Journal of the American Dietetic Assocciation,109:80-90.
Hatipoğlu, A., Batman, O. ve Sarıışık, M. (2009). Gastronomi ve Din, 3. Ulusal Gastronomi Sempozyumu, 17‐ 18 Nisan, Alanya, Antalya.
Henderson, J.C. (2009). Food Tourism Reviewed. British Food Journal, 111 (4), 317-326.
Kivela, J. ve Crotts, J.C. (2005). Gastronomy Tourism. Journal of Culinary Science & Technology, 4 (2-3), 39-55. http://dx.doi.org/10.1300/J385v04n02_03 (Erişim Tarihi: 04.06.2017).
Kivela, J. ve Crotts, J.C. (2006). Tourism and Gastronomy: Gastronomy’s Influence On How Tourists Experience A Destination, Journal of Hospitality and Tourism Research, 30 (3): 354-377.
Merriam-webster.(2013).Gastronomy.Retrievedfrom http://www.merriamwebster.com/dictionary/gastronomy, (Erişim Tarihi: 19 September 2013).
Burke, R, Hervé T. Alan L.K. (2016). Molecular Gastronomy. Reference Module in Food Science. https://doi.org/10.1016/B978-0-08-100596-5.03302-3, (Erişim Tarihi: 03.08.2017)
Sarıışık, M., Özbay, G. (2015). Gastronomi Turizmi Üzerine Bir Literatür İncelemesi. Anatolia: Turizm Araştırmaları Dergisi, 26 (2): 264-278 doi: 10.17123/atad.vol26iss218417
Sarıoğlan, M. (2014). A Theoretical Research on the Constraints of Development of Gastronomy Education in Turkey. Procedia - Social and Behavioral Sciences 116 : 260 – 264.
Savarin, J. (2009). The psichiology of Taste or Meditations on Transcendental Gastronomy, Everymans Library: Londra.
Shenoy, S. (2005). Food Tourism and The Culinary Tourist, a Thesis Presented to the Graduate School of Clemson University, USA.
Soeroso, A., Susilo Y.S. (2014). Tradıtıonal Indonesıan Gastronomy as a Cultural Tourısm Attraction. Journal of Applied Economics in Developing Countries Vol. 1, Page 45-59.
Şanlıer N. (2005). Yerli ve yabancı turistlerin Türk mutfağı hakkındaki görüşleri. Gazi Eğitim Fakültesi Dergisi, 25 (1): 213-227.
Şen, A., Aktaş, N. (2017). Tüketicilerin Seyahatleri Sırasında Besin Seçimleri, Yöresel Gastronomi Davranışları ve Destinasyon Seçiminde Gastronomi Unsurlarının Rolü: Konya-Karaman Örneği .KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi 19 (32):65-72.
TDK (2015). http://www.tdk.gov.tr/ (24.02.2015)
This, H. (2013). Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend. This Flavour 2013, 2:1 http://www.flavourjournal.com/content/2/1/1
Yıldırım, A ve Şimşek, H. (2013). Sosyal Bilimlerde Araştırma Yöntemleri. Ankara, Seçkin.
Yılmaz, H. ve Bilici, S. (2013).Yemeğin Kimyası: Moleküler Gastronominin Dünü, Bugünü ve Yarını. Journal o f Tourism and Gastronomy Studies, 7/4, 20-25.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
