Yeme içme eğilimlerinin gastronomik akımlar çerçevesinde incelenmesi: Türkiye örneği
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Tarih
2021-08-27
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Batman Üniversitesi Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Attribution-ShareAlike 3.0 United States
Attribution-ShareAlike 3.0 United States
Özet
Bu araştırmanın amacı, Türkiye'deki yeme içme eğilimlerinin gastronomik akımlar çerçevesinde araştırılması ve elde edilen sonuçlar doğrultusunda moleküler mutfak, füzyon mutfağı ve yerel mutfak alanında hizmet veren yiyecek içecek işletmelerine bilgi vermektir. Ayrıca bu çalışma ile Ar-Ge faaliyetlerinde ve ürün tanıtım stratejilerinin belirlenmesinde karar vericilere yol gösterilmesi amaçlanmaktadır.
Türkiye'nin her bölgesinden farklı yeme-içme alışkanlıklarına sahip katılımcılara ulaşmak ve gastronomik akımlar çerçevesinde en homojen şekilde incelemek için 1.000.000'den fazla evrene sahip araştırmalarda 384 anket yeterli olurken, 300'ü fiziksel ve 587'si dijital, toplam 887 anket uygulanmıştır. Ancak 772 anket değerlendirildi.
Bu çalışma nicel araştırma yöntemiyle yürütülmüştür. Katılımcılardan toplanan verilerin normal dağılım gösterdiği tespit edilmiştir. Analiz sonuçlarına göre katılımcıların cinsiyetleri ile gastronomik akımlar çerçevesinde yeme içme eğilimleri arasında anlamlı farklılıklar olmadığı tespit edilmiştir. Yaş, eğitim durumu ve aylık gelirleri ile gastronomik akımlar çerçevesinde yeme içme eğilimleri arasında ise bazı boyutlarda anlamlı farklılıklar tespit edilmiştir. Elde edilen bilgiler sonucunda çeşitli öneriler sunulmuştur.
The aim of this research is investigation of the eating and drinking tendencies in Turkey within the framework of gastronomic trends and to provide information to food and beverage businesses serving in the field of molecular cuisine, fusion cuisine and local cuisine in line with the results obtained. In addition, with this study, it is aimed to guide decision makers in Research and Development activities and determining product promotion strategies. While 384 questionnaires were sufficient in studies with more than 1,000,000 universes in order to reach participants with different eating and drinking habits from every region of Turkey and to examine them in the most homogeneous way within the framework of gastronomic trends, 300 of physical and 587 digital, totally 887 questionnaires were applied. But 772 questionaries were evaluated. This study was carried out with the quantitative research method. It was determined that the data collected from the participants showed a normal distribution. According to the results of the analysis, it was determined that there were no significant differences between the genders of the participants and their eating and drinking tendencies within the framework of gastronomic trends. There were significant differences in some dimensions between age, education status, monthly income, and eating and drinking tendencies within the framework of gastronomic trends. As a result of the information obtained, various suggestions were presented.
The aim of this research is investigation of the eating and drinking tendencies in Turkey within the framework of gastronomic trends and to provide information to food and beverage businesses serving in the field of molecular cuisine, fusion cuisine and local cuisine in line with the results obtained. In addition, with this study, it is aimed to guide decision makers in Research and Development activities and determining product promotion strategies. While 384 questionnaires were sufficient in studies with more than 1,000,000 universes in order to reach participants with different eating and drinking habits from every region of Turkey and to examine them in the most homogeneous way within the framework of gastronomic trends, 300 of physical and 587 digital, totally 887 questionnaires were applied. But 772 questionaries were evaluated. This study was carried out with the quantitative research method. It was determined that the data collected from the participants showed a normal distribution. According to the results of the analysis, it was determined that there were no significant differences between the genders of the participants and their eating and drinking tendencies within the framework of gastronomic trends. There were significant differences in some dimensions between age, education status, monthly income, and eating and drinking tendencies within the framework of gastronomic trends. As a result of the information obtained, various suggestions were presented.
Açıklama
Anahtar Kelimeler
Füzyon Mutfak, Gastronomik Akımlar, Gıda Tüketimi, Moleküler Mutfak, Yerel Mutfak, Food Consumption, Fusion Cuisine, Gastronomic Trends, Local Cuisine, Molecular Cuisine
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Genç, M. (2021). Yeme içme eğilimlerinin gastronomik akımlar çerçevesinde incelenmesi: Türkiye örneği. (Yayınlanmamış Yüksek Lisans Tezi). Batman Üniversitesi Lisansüstü Eğitim Enstitüsü, Batman.
