Highlights
The findings from this data analysis reveal three main categories: general opinions after the COVID-19 outbreak, changes that could occur in the food and beverage sector after COVID-19, and thoughts for the future of the chef occupation after COVID-19.
First, most of chefs look to the future, after the COVID-19 outbreak, from a pessimistic perspective. As can be understood from the answers given by the chefs; the biggest change in their occupation is the loss of motivation.
Based on the answers given by the chefs it is clear that chefs would like to change the all-inclusive and open buffet system in Turkey after the COVID-19 outbreak.
Chefs emphasize that employees who do not have a certificate after COVID-19 should not work in the sector.
It is clear that from the statements of chefs the COVID-19 outbreak forced to chefs financially and morally. Therefore, chefs frequently stated that employees working in the tourism sector should have an occupation law.
Even if different languages and dialects are spoken in the society, there are some common values for public awareness. These values can be a common language characteristic for the society. National culinary culture also serves as a common language for societies. In this context, the preparation of any dish from the culinary culture can cause the national feelings to be triggered in people. The foundations of the concept of gastronationalism are also emerging at this point. The main goal of the concept of gastronationalism is try to arouse awareness in the society by keeping national feelings in the forefront of the preservation of national cuisine. It is called as gastrodiplomacy that the culinary culture values revealed by the concept of gastronationalism are bridges between other cultures and can be used as a means of interaction. Gastronationalism and gastrodiplomacy examples giving from world and Turkey and assessments have been made. In the conclusion part; by mentioning the importance of these two concepts, the answer to the question of how to use these two concepts more effectively in the introduction of Turkish cuisine.
One of the most important factors in the formation of the culinary culture of a society is its geographic location. In order to talk about maritime culture in a society's cuisine, a presence of sea-coast is required. In this context, the formation of marine culture in Turkish cuisine started after Ottomans became neighbours with Aegean, Mediterranean and Black sea. Today, sea products have a substantial place in Turkish cuisine. This contributes to richness of Turkish cuisine and also ensures it to have a higher place in international cuisine. Turkish cuisine came to the fore in terms of healthy nutrition with the introduction of marine culture to the Turkish cuisine. In this study, the influence of marine culture on Turkish cuisine and what it brought to Turkish cuisine are studied. The sea food in Turkish cuisine, where they are procured, how they are prepared, presented and serviced are emphasized in the study. The study was conducted in Çanakkale, a Bosphorus city where sea food can be found in abundance. Thus with this study, the importance of marine culture and its place in Turkish cuisine are explored.
Teknolojik gelişmelerin son yıllarda etki etmediği bir alan neredeyse bulunmamaktadır. Teknolojik gelişmelerin, etki etmiş olduğu alanlardan birisi de mutfaklardır. Özellikle mutfak teknolojilerinin, son yıllarda artan gelişimi dikkate alındığında, mutfak çalışanlarının bu teknolojileri nasıl algıladıkları da ayrıca önem kazanmaktadır. Bu çalışmanın amacı; İzmir merkezde yer alan beş yıldızlı otellerin mutfak çalışanlarının, mutfak teknolojilerini nasıl algıladıklarını kelime ilişkilendirme testi (KİT) ile belirleyebilmektir. Bu amaçla, 90 mutfak çalışanı ile yüz yüze görüşülerek derinlemesine bilgi edinmek amacıyla kelime ilişkilendirme testi uygulanmıştır. Gerçekleştirilen analizler sonucunca, katılımcıların mutfak teknolojileri hakkında ifade ettikleri kelimeler 39 grup altında toplanmıştır. En fazla tekrar edilen kelimelerden yola çıkarak katılımcılar mutfak teknolojilerini; işlerini kolaylaştıran robot ve bilgisayarlar olarak algılamaktadırlar.
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