Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cultural structure of the countries, climatic conditions, animal diversity, and production techniques. Different types of cheese are produced in different ways in different geographical regions of Turkey. The Aegean Region, one of the geographical regions in Turkey, stands out with its unique cheese varieties. The current study aims to identify cheeses produced in the Aegean Region and to discuss them in the context of gastronomy tourism and cultural heritage. For this purpose, a document analysis was carried out in order to provide information about the identification and production methods of cheeses specific to the Aegean Region. As a result of the review of the documents, cheeses peculiar to the region were put forward.
Özİnsanların yiyeceğe karşı besledikleri psikolojik yaklaşım yiyecekleri tüketip tüketmemelerinde etkili olmaktadır. Neofobi ve neofili, insanların yemek deneyimi gerçekleştirmelerinde etkili olan önemli bir unsurdur. Yemek neofobisi veya neofilisi yemek deneyimi esnasında veya öncesinde oluşabilmektedir. Bu çalışmada Kapadokya bölgesindeki restoranları deneyimleyen misafirlerin neofobi (gıdaya karşı duyulan korku) ve neofili (gıdaya karşı duyulan heyecan-merak) düzeylerinin sahip olunan özellikler (cinsiyet, medeni durum, yaş, eğitim düzeyi, gelir düzeyi) açısından belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda nicel veri toplama yöntemi kullanılmıştır. Veriler Kapadokya bölgesini ziyaret eden ve restoranlarda yeme deneyimi yaşayan misafirlerden elde edilmiştir. Ankette "Gıda Neofobisi" ve "Gıda Neofili" ölçeği olmak üzere toplam 13 ifade kullanılmıştır. Ölçeklerin yanı sıra katılımcıların bireysel özelliklerini ölçen 5 ifade yer almaktadır. Bireylerin neofobi ve neofili düzeylerini belirlemek için bağımsız T-Testi ve ANOVA testleri kullanılmıştır. Yapılan analizlerden elde edilen sonuçlarda, Kapadokya bölgesindeki restoranları deneyimleyen misafirlerin cinsiyet ve medeni durumları ile neofobi ve neofili arasında anlamlı farklılığın olmadığı, yaş ve gelir seviyeleri ile neofobi ve neofilileri arasında anlamlı farklılık olduğu, eğitim durumu ile yalnızca neofili arasında anlamlı bir farklılığın olduğu sonucuna ulaşılmıştır. AbstractThe psychological attitudes people (sex, marital status, education, age, monetary income) embed towards food become effective in terms of whether they consume the food or not. Neophobia and neophilia are two significant elements with regard to people's experiences of eating, and they can be formed during the experience of eating or before that period. In this study, the neophobia and nephilia levels of the guests experiencing the restaurants in Cappadocia Region were aimed to be specified in terms of the features they exhibit. With respect to this purpose, quantitative data method was implemented. The data to be analyzed were collected from the guests in Cappadocia who experienced eating the food in the restaurants located in this region. In the questionnaire applied to the participants, 13 expressions comprised of the "Food Neophobia" and "Food Neophilia" scales took place were used. Besides the scales, there existed 5 expressions that measured the participants' individual features. In order to define the neophobia and neophilia levels of the individuals, independent T-test and ANOVA tests were made use of. As a result of the outcomes of the analyses carried out, it was found out that the gender and the marital status of the guests experiencing the Cappadocia Region restaurants and their levels of neophobia and neophilia were not significantly correlated. However, the results of these anaylses indicated that the age and income levels of the guests and their neophobia and neophilias exhibited meaningful differences, also showing the existence of a significant difference between the ...
Gastronomi turizmine yönelik seyahatlerin popüler olması bölge rehberlerinin de kendilerini gastronomi konusunda geliştirmelerini zorunlu kılmaktadır. Turist rehberlerinin gastronomiye yönelik bilgi ve algılarının artırılması, bölgenin yeme-içme kültürünün tavsiye edilmesine de katkı sağlar. Bölgelerin gastronomik değerlerinin tanıtımı açısından önemli bir fonksiyona sahip olan turist rehberlerinin gastronomi bilgisi ve gastronomiye yönelik algılarının, tavsiye niyeti ile olan ilişkisini ölçmeyi amaçlayan bu çalışma Nevşehir Rehberler Odası'na (Nero) kayıtlı olan rehberlerden elde edilen 211 anket verisinin analiziyle gerçekleştirilmiştir. Araştırmada analizler SPSS ve AMOS programları kullanılarak güvenirlik, faktör ve korelasyon analizleri yapılmıştır. Araştırma sonucunda, turist rehberlerinin gastronomi bilgisi ve gastronomi algısının tavsiye niyeti üzerinde etkili olduğu belirlenmiştir.
One of the significant service sectors, tourism sector has a prominent effect on the economic, social and cultural development of countries. Cappadocia region is one of the most important tourist attractions located in Turkey. Many a tourist visits the region each year, due to which the quality of service being good is regarded invaluable in terms of the advertisement of the region, making it known more widely, and its development economically. This conducted study has great importance with regard to gastronomic tourism, one of the alternative tourism types. The improvement of gastronomic tourism is closely related to the creation of quality products. Quality products are dependent upon the dedication of the cooks on their work, and their job performance being high. Because of this fact, the study tends to define the relationship among the self-efficacy of the cooks working in the hotels in the Cappadocia region, their work-resourcefulness; in other words, job resourcefulness, and their performances at their workplaces; in other words, their job performance. In the research carried out, the data related to it were collected making use of the quantitative research method, survey technique. During the collection of the data, the scales of self-sufficiency, job-resourcefulness and job-performance were implemented. The model developed by Baron and Kenny (1986) was benefitted from, and relationships were defined via regression analyses. The result of the study signifies a positive correlation among the pre-mentioned concepts.
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