A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends)

Sarıoğlan, Mehmet; Avcıkurt, Cevdet; Deveci, Bilal

doi:10.31681/jetol.1015981

Cited by 2 publications

(3 citation statements)

References 28 publications

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“…Vegans do not consume all kinds of foods. Therefore, kitchen staff must be educated and conscious and prepare according to vegans' needs (18). Individuals' religious beliefs in some countries also influence the culture of vegan cuisine, making it more popular in these countries.…”

Section: Vegan Culinary Culturementioning

confidence: 99%

Investigation of the effect and relationship of vegan cuisine on gastronomic culture

Doğan,

Yalçın

2023

Toros University JFNG

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Nutrition, which is a physiological need, is directly related to gastronomy and is affected by many factors, including geographical, cultural, environmental, climatic, and socio-economic factors. Today, there are many popular diets and veganism, which has become a lifestyle and philosophy by spreading all over the world, is one of the best examples of these diets. With the spread of veganism, vegan cuisine has started to emerge it is not possible to use animal products in this kitchen. For this reason, food groups shall be well positioned in the menus or recipes created. The purpose of this research was to ascertain the role and significance of veganism and vegan cuisine in gastronomy, as well as their effects and relationship to it. The descriptive analysis method, one of the qualitative research designs, was used in the study, and the results were categorized and interpreted based on their themes. As a result of the descriptive analysis applied to the findings, the importance, role, and effect of veganism in gastronomy were divided into two main themes: (1) vegan cuisine; (2) vegan culture. In addition, four sub-themes were identified: (1) the vegan restaurant; (2) the relationship of vegan cuisine with health; (3) the relationship of veganism with art; and (4) the relationship and effect of veganism on gastronomy. Although veganism is a concept derived from vegetarianism, it has taken a long way in a very short time and started to create new cuisines with vegan culture.

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Section: Vegan Culinary Culturementioning

confidence: 99%

Investigation of the effect and relationship of vegan cuisine on gastronomic culture

Doğan,

Yalçın

2023

Toros University JFNG

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“…La Varenne ile saray mutfağı olarak başlayan Haute Cuisine, Careme ile sadeleşmenin başladığı Grande Cuisine, en taze ve kaliteli malzemelerin kullanıldığı ve sağlıklı yemekleri sunmanın esas olduğu Nouvelle Cuisine bu akımların başlıcalarıdır. (Aksoy ve Üner, 2016;Saroğlan, Avcıkurt, & Deveci, 2021). Temelinin 1730 yılında atıldığı düşünülen Nouvelle Cuisine'in ardından füzyon mutfağa zemin hazırlayan son mutfak ise 1960'ların sonunda adından bahsettiren Avangart mutfak olmuştur.…”

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“…Fusion cuisine became popular towards the end of the 20th century, but before its rise, various culinary movements prevailed worldwide, laying the groundwork for fusion cuisine. Influenced by movements such as Haute cuisine, Grande cuisine, Nouvelle Cuisine, and avant-garde cuisine, fusion cuisine(Saroğlan, Avcıkurt, & Deveci, 2021) has subsequently influenced new global cuisine, local cuisine, molecular cuisine, Note By Note Cuisine, slow food movement, fast food movement, and sustainable cuisine. Although fusion cuisine gained popularity in the early 1980s, its roots can be traced back to the period when globalization began to emerge worldwide.…”

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confidence: 99%

Füzyon Mutfak Yeme Eğiliminin Demografik Özellikler Üzerinden İncelenmesi (Analyzing Fusion Cuisine Eating Tendency Based on Demographic Characteristics)

DİKME,

AKAR ŞAHİNGÖZ

2023

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1600’lerde seçkin mutfakla başlayan mutfak akımları, Fransız İhtilali, Sanayi Devrimi ve sonrasında yaşanan dünya savaşları ile farklılaşarak gelişmiştir. Bu gelişimlerle birlikte mutfak akımlarının 20. yy.’daki temsilcisi olan, iki farklı kültürün, malzemenin ve tekniğin birleşimi olarak adlandırılabilecek füzyon mutfak akımı ortaya çıkmıştır. Akım, modernizasyon ve küreselleşmenin etkileri ile Türkiye’de de kendine yer bulmuştur. Bu çalışmada binlerce yıllık mutfak kültürü olan bir coğrafyada yaşayan Türk halkının hangi demografik özelliklere sahip bireylerinin füzyon mutfak akımını daha çok içselleştirdiği araştırılmıştır. Çalışma füzyon mutfak özelinde Türkiye’nin farklı şehirlerinden geniş örneklem grubu ile çalışılması açısından özgünlük taşımaktadır. Araştırmada “Demografik özelliklerle füzyon mutfak yeme eğilimi arasında anlamlı bir farklılık var mıdır?” sorusuna yanıt aranmıştır. Bu doğrultuda 412 katılımcıya 17 soru yöneltilmiştir. Elde edilen bulgular; kadınların erkeklerden, 18-24 yaş aralığındaki kişilerin diğer yaş gruplarından, bekârların evlilerden, yükseköğrenim mezunlarının diğer eğitim seviyesinde olanlardan, çalışmayan kesimin farklı meslek gruplarından ve 50.001+ TL üzeri toplam hane geliri olanların daha düşük gelir gruplarından daha fazla füzyon mutfak yeme eğilime sahip olduklarını göstermiştir.

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A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends)

Abstract: A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends).

Cited by 2 publications

References 28 publications

Investigation of the effect and relationship of vegan cuisine on gastronomic culture

Investigation of the effect and relationship of vegan cuisine on gastronomic culture

Füzyon Mutfak Yeme Eğiliminin Demografik Özellikler Üzerinden İncelenmesi (Analyzing Fusion Cuisine Eating Tendency Based on Demographic Characteristics)

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