Gastronomy and culinary arts have become an area of prominence with food design, presentation and aesthetics as well as food preparation and taste. In the study, it was aimed to show how the chefs create their original ideas under... more
Gastronomy and culinary arts have become an area of prominence with food design, presentation and aesthetics as well as food preparation and taste. In the study, it was aimed to show how the chefs create their original ideas under artist and chef identities and how they evaluate the food presentations. The study was based on qualitative research methods and conducted face-to-face interviews with expert chefs in the field of gastronomy. In this context, semi-structured interview form was used in interviews with eight chefs. In the analysis of the data obtained from the interviews, a descriptive analysis method was used. In the result of the study, it has been revealed that the chefs were inspired by a certain understanding of art, tried to form their own style, inspired from the previously seen or done dishes, gothic and illusion styles, Turkish cuisine, nature, technology, artworks. In addition to this, the criteria used by the chefs in evaluating the presentations in competitions...
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Research Interests: Creativity and Recipe
Yöresel yemekler gastronomi turizminde en fazla merak uyandıran unsurların arasında yer almaktadır. Bu çalışmada Bilecik iline bağlı Yenipazar ilçesinin yöresel yemeklerinin belirlenerek yazılı hale getirilmesi amaçlanmıştır. Araştırmanın... more
Yöresel yemekler gastronomi turizminde en fazla merak uyandıran unsurların arasında yer almaktadır. Bu çalışmada Bilecik iline bağlı Yenipazar ilçesinin yöresel yemeklerinin belirlenerek yazılı hale getirilmesi amaçlanmıştır. Araştırmanın ilk aşamasında Yenipazar’a bağlı tüm mahalle ve köyler ziyaret edilerek sahada derleme çalışması gerçekleştirilmiştir. Bu aşamada nitel araştırma yöntemlerinden görüşme ve gözlem tekniği kullanılmıştır. Elde edilen verilerin analizinde içerik analizi kullanılmıştır. Araştırmanın ikinci aşamasında ise bu reçetelerden 29 tanesi seçilerek uygulanmıştır. Uygulama sonucunda denenmiş olan bu yemeklerin reçeteleri ortaya koyulmuştur. Çalışma sonucunda köy bazında Yenipazar yemek kültürüne ait yöresel yemekler belirlenmiş, köyler arası farklılar ortaya koyulmuş ve belirlenen reçeteler yazılı hale getirilerek raporlanmıştır. Çalışmanın gastronomi turizmine katkı sağlamanın yanı sıra bölgede gerçekleştirilecek gastronomi turu rotalarında köylere özgü oluştur...
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Research Interests:
Research Interests: Business and Advertising
This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department... more
This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department heads. A total of nine department heads participated in the study. Findings revealed that course content was the most important concern, followed by the internship problems. Postgraduate programs were also desired for educating the necessary academics specialized and experienced in the field. Academic events and contests are also found to be important in supplementing and supporting the gastronomy and culinary arts education.
Research Interests:
Research Interests:
Research Interests:
Cooking competitions organized by institutions and organizations have an important place in gastronomic activities. Cooking competitions provide the creation of unique flavors in terms of gastronomy and the emergence of young talent. At... more
Cooking competitions organized by institutions and organizations have an important place in gastronomic activities. Cooking competitions provide the creation of unique flavors in terms of gastronomy and the emergence of young talent. At the same time, gastronomy students are able to express themselves, hear their names among others in the field, and communicate with people in the gastronomic sphere. In this respect, cooking competitions are important tools that contribute to participation in many ways. When the literature is examined, it is seen that there is a significant lack of exploration of this issue. The aim of this work is to show the benefits that the cooking competitions have for the participants and the organizational competence of the cooking competitions. For this purpose, this paper seeks to answer the questions “What do the participants of cooking competitions gain?” and “What are the organizational competencies of the cooking competitions?” Qualitative research metho...
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Çalışmanın amacı yerli ve yabancı turistler tarafından algılanan Türk mutfağı imajının ürün odaklı geliştirilmesidir. Çalışmada karma yöntem deseni kullanılmıştır. Eskişehir’i ziyaret eden 30 yerli ve 30 yabancı toplam 60 katılımcı... more
Çalışmanın amacı yerli ve yabancı turistler tarafından algılanan Türk mutfağı imajının ürün odaklı geliştirilmesidir. Çalışmada karma yöntem deseni kullanılmıştır. Eskişehir’i ziyaret eden 30 yerli ve 30 yabancı toplam 60 katılımcı elverişlilik örnekleme yöntemi ile belirlenmiştir. Verilerin analizinde doküman analizi, sosyal ağ analizi, bağımlı (ilişkili) örneklem t testi ve içerik analizi kullanılmıştır. Çalışma kapsamında 30 simgesel Türk yemeği doküman incelemesi ve sosyal ağ analizi ile belirlenmiş ve uzmanlar tarafından geliştirilmiştir. Katılımcıların Türk mutfağındaki ürünlerin imajı hakkındaki algıları belirlenerek, ön test ve son test değerleri için bağımlı örneklem t testi yapılmıştır. Daha sonra katılımcıların Türk mutfağı hakkındaki görüşleri alınarak içerik analizi yapılmıştır. Çalışma sonucunda gastronomik ürün geliştirme modeli ortaya konulmuştur. Yerli ve yabancı turistlerin Türk mutfağının imajını genel olarak değerlendirmelerinde etkili olan unsurların; sağlık, le...
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Aviation Park is a part of the cultural landscape of Eskisehir where historical and technological processes are exhibited. The aim of this study is to reveal the cultural landscape of the park by using thoughts of the visitors of... more
Aviation Park is a part of the cultural landscape of Eskisehir where historical and technological processes are exhibited. The aim of this study is to reveal the cultural landscape of the park by using thoughts of the visitors of Eskisehir Aviation Park. In this study, qualitative research method was conducted. Interviews were carried out in the park with 33 participants. Visitors’ perceptions on the aviation park were analyzed with content analysis method. Findings were examined under four headings as the reasons to visit the aviation park, significant elements of the landscape of the park for visitors, feelings aroused by Aviation Park and objects, people or events that make them feel such intense feelings. In the result of the study, it was seen that the elements consisting of the park's cultural landscape were aircraft, airplane, historical background, garden, Vecihi Hurkus and Cengiz Topel.
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Cooking competitions organized by institutions and organizations have an important place in gastronomy activities. Cooking competitions provide that the creation of unique flavors in terms of gastronomy, and the emergence of young... more
Cooking competitions organized by institutions and organizations have an important place in gastronomy activities. Cooking competitions provide that the creation of unique flavors in terms of gastronomy, and the emergence of young talents. At the same time, gastronomic students are able to express themselves, to hear their names in the field, and to communicate with people in the gastronomy. In this respect, cooking competitions are important tools that contribute to participation in many ways. When the literature is examined, it is seen that there is a significant lack of this issue. The aim of this work is to show the gains that the cooking competitions provide for the participants. For this purpose, the answer to the question "What are the gains of participants for cooking competitions"? Qualitative research methods were used in the study. Face-to-face interviews were conducted with participants participating in the contest through a semi-structured questionnaire. Descr...
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Bu calismada muze ve oren yerlerine ziyaretleri tesvik amaciyla satis tutundurma araci olarak tuketicilerin hizmetine sunulan Muzekart’in kullanicilarinin karta yonelik yarar algilari incelenmistir. Calismanin verileri Ayasofya ve Topkapi... more
Bu calismada muze ve oren yerlerine ziyaretleri tesvik amaciyla satis tutundurma araci olarak tuketicilerin hizmetine sunulan Muzekart’in kullanicilarinin karta yonelik yarar algilari incelenmistir. Calismanin verileri Ayasofya ve Topkapi muzelerini ziyaret eden ziyaretcilere uygulanan yuz yuze anket sonucunda elde edilmistir. Ankete toplam 204 ziyaretci katilmistir. Calismada tuketicilerin Muzekart’tan sagladiklari yarar algilarini ortaya koymak amaciyla faktor analizi yapilmistir. Calisma sonucunda, Muzekart’in muze ziyaretlerinde tesvik edici bir ozellige sahip oldugu ve tuketicilere yarar sagladigi gorulmustur.
Bu calismada muze ve oren yerlerine ziyaretleri tesvik amaciyla satis tutundurma araci olarak tuketicilerin hizmetine sunulan Muzekart’in kullanicilarinin karta yonelik yarar algilari incelenmistir. Calismanin verileri Ayasofya ve Topkapi... more
Bu calismada muze ve oren yerlerine ziyaretleri tesvik amaciyla satis tutundurma araci olarak tuketicilerin hizmetine sunulan Muzekart’in kullanicilarinin karta yonelik yarar algilari incelenmistir. Calismanin verileri Ayasofya ve Topkapi muzelerini ziyaret eden ziyaretcilere uygulanan yuz yuze anket sonucunda elde edilmistir. Ankete toplam 204 ziyaretci katilmistir. Calismada tuketicilerin Muzekart’tan sagladiklari yarar algilarini ortaya koymak amaciyla faktor analizi yapilmistir. Calisma sonucunda, Muzekart’in muze ziyaretlerinde tesvik edici bir ozellige sahip oldugu ve tuketicilere yarar sagladigi gorulmustur.
Research Interests:
This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department... more
This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department heads. A total of nine department heads participated in the study. Findings revealed that course contents were the most important concern, followed by the internship problems. Postgraduate programs were also desired for educating the necessary academics specialized and experienced in the field. Academic events and contests are also found to be important in supplementing and supporting the gastronomy and culinary arts education.
Research Interests:
This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department... more
This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department heads. A total of nine department heads participated in the study. Findings revealed that course contents were the most important concern, followed by the internship problems. Postgraduate programs were also desired for educating the necessary academics specialized and experienced in the field. Academic events and contests are also found to be important in supplementing and supporting the gastronomy and culinary arts education.