Moleküler gastronomi yöresel yemeklerde kullanılabilir mi?(Can molecular gastronomy be usefull for local food?)
Yazarlar (3)
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
|
||
| Dergi Adı | Journal of Tourism & Gastronomy Studies | ||
| Makale Dili | – | Basım Tarihi | 01-2020 |
| Cilt / Sayı / Sayfa | 8 / 1 / 231–256 | DOI | – |
| Makale Linki | https://jotags.net/index.php/jotags/article/view/722 | ||
| UAK Araştırma Alanları |
Turizm Rehberliği
|
||
| Özet |
| Researches are underway to use molecular gastronomy, which is created to make food look different than it is, in many areas of the food and beverage industry. In this study, it aims to compile information and opinions about the use of molecular gastronomy in local dishes by examining the perspectives of cooks and guests against molecular gastronomy. The population of the research consists of chefs who know about molecular gastronomy and work in businesses that are located in the Çankaya district of Ankara and includes both world cuisine and local cuisine in their menus and those who prefer these establishments. Research data was collected by interview technique, one of the qualitative research methods. The participants, whose opinions were consulted to find valid and reliable answers to the research questions, consisted of two different working groups. In the first group, there are a total of 1,236 cooks in 154 businesses out of 2,551 food and beverage establishments in Çankaya district which include both world cuisine and local cuisine in their menus. Out of 1,236 cooks, 30 cooks who have knowledge of molecular gastronomy were reached by 13 using the snowball sampling method and 13 questions were asked. In the second group, a total of 30 guests consisting of a guest recommended by every cook who know about molecular gastronomy were reached and 9 questions were asked. The findings of the research have been analyzed with descriptive analysis technique to be reflected directly, fully and carefully. According to the results obtained from the research; it is believed that molecular gastronomy will attract the attention of the … |
| Anahtar Kelimeler |
