The Impact of Molecular Gastronomy on Turkish Cuisine Culture

Abstract

Nowadays, gastronomy tourism is developing rapidly due to the increasing interest of people in their eating and drinking activities. In a rapidly changing competitive environment, in innovative and more creative kitchens, different tastes and flavors should be created unusually. Molecular gastronomy provides the modernization of the traditional cuisine and the transformation of eating into a sensory experience. The Turkish culinary culture and eating and drinking diversity, which have a history of thousands of years, need to be brought to the forefront with an innovative approach. In this regard, new methods and techniques should be taught to kitchen staff and chef candidates who are studying in gastronomy. The aim of this study is to determine the knowledge and opinions
of the students who have undergraduate education in the field of gastronomy and culinary arts and the influence of the molecular gastronomy of the students working in five star hotels on Turkish culinary culture.