The Opinions of Hotel Cooks on Molecular Gastronomy: The Case of Nevşehir
Keywords:
Molecular gastronomy, Food-beverage, Cook, Hotel, TourismAbstract
In this study, the concept of molecular gastronomy and its development process are discussed and some molecular additives are mentioned. The aim of the study is to determine the opinions of the hotel cooks about molecular gastronomy in Nevşehir, Cappadocia region. The data were obtained through semi-structured interview form. According to the results, it has been determined that the molecular gastronomy is partially known, the molecular gastronomy is not developed in the region, there are not enough materials and equipments, the molecular gastronomy is negatively evaluated for health and the traditional kitchen understanding should be maintained due to the properties for the destination.
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