Ev Dışı Et Tüketimi (Meat Consumption Away From Home)

Süren, Tufan; Küçükkömürler, Saime

doi:10.21325/jotags.2018.237

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…Factors such as income growth, rapid urbanization, development in technology, time constraints, development of social life and participation into the labor force increase the tendency of individuals to consume food outside the home (Mao et al, 2016;Suren and Kucukkomurler, 2018).…”

Section: Resultsmentioning

confidence: 99%

Determination of the factors affecting red meat consumption in türkiye with the two-stage Heckman model

Ayyıldız

Çiçek

2023

Emir J Food Agric

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Red meat consumption in the world is in a rapid upward trend and has reached a level that involves many sectors. Studies on red meatconsumption have become a guide not only for policies for the red meat sector, but also for health and environmental practices. Withits population size, structure and economy among emerging economies, Türkiye has an important place in red meat consumption. In thepresent study, red meat consumption in Türkiye and the factors affecting the amount of consumption were examined with the two-stageHeckman Model. According to the findings obtained, red meat consumption in Türkiye is mainly beef and lamb. It was found that factorssuch as income, religious belief, regionality, education and household size affect the amount of consumption. An important finding ofthe study was that only 29.1% of consumers had enough red meat consumption that meets the criteria for a balanced diet. This rate isa proof that people living in the country should reconsider their policies in terms of access to adequate and balanced food. On the otherhand, the per capita consumption of red meat determined for Turkey in the study was found to be considerably higher than the officialfigures. This difference between the values can be reduced by improving the control system for keeping records in enterprises and bymaking adjustments in the calculation criteria

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Section: Resultsmentioning

confidence: 99%

Determination of the factors affecting red meat consumption in türkiye with the two-stage Heckman model

Ayyıldız

Çiçek

2023

Emir J Food Agric

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“…Pourtant, sa consommation moyenne en Turquie reste faible puisqu' elle se situe pour l'année 2016, à 13kg/ an et par personne de viande rouge, 7kg de poisson, et 20,5kg de volailles (Süren et Küçükömürler 2018 : 40). De fait, les économistes conseillent d'augmenter la production et la consommation de viande (Özen, Tekindal et Çevrimli 2019), consommation qui fait par ailleurs partie des indices de modernité (Süren et Küçükkömürler 2018).…”

Section: La Distinction Par Le Goût : Manger Dehors Manger Dedans ? unclassified

L’estomac, le chemin du coeur et la transformation du monde

Sauner

2020

Anthropology of the Middle East

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Based on a survey carried out with middle-class, married, practicing and non-practicing Muslim women living in Istanbul, this work is focused on female relational networks, their link to cooking and gender relations. The article argues that the disruptions, modifications and accommodations put in place by women and men in their management of everyday life are reflected through daily food practices. The study emphasises the pivotal role of older women in the changes in male/female relationships. The disruptions do not seem to be based on one’s positional relation to religion, but rather on one’s belonging to age, class, or social status.Résumé : Fondé sur une enquête réalisée avec des femmes de la classe moyenne, mariées, musulmanes pratiquantes et non-pratiquantes et résidant à Istanbul, ce travail s’est intéressé aux réseaux relationnels féminins, à leur lien au culinaire et aux relations de genre. Par le biais des pratiques alimentaires sont ainsi abordés les ruptures, les évolutions et accommodements mis en place par les femmes et les hommes dans leur gestion du quotidien. L’article insiste sur le rôle pivot des aînées dans les changements des rapports homme / femme. Les fractures ne semblent pas fondées sur le positionnement vis-à-vis de la religion, mais bien plutôt sur l’appartenance à une classe d’âge, ou à une classe sociale.

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Yiyecek içecek işletmelerinde hizmet kalitesi ve tüketici doyumu: Kastamonu örneği

Aydoğdu¹,

Yaşarsoy

Dilsiz³

2019

Journal of Tourism Theory and Research

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Eating and drinking is one of the most basic requirements that people need to survive. Recent conditions sometimes do not allow people to cook at home. Intensive work pressure and stress cause people to eat out more. At this point, individuals prefer places where service quality and satisfaction are high. The aim of this study was to measure the satisfaction of the consumers as a result of the quality of service offered in the food and beverage establishments in Kastamonu. A correlational survey method was used in this study. Consumers who have visited food-beverage establishments in Kastamonu constituted the universe of the study. The research sample consisted of 400 customers-determined by multilevel sampling method-who visited the food and beverage establishments in Kastamonu and Daday District. Face to face and drop-collect questionnaire techniques were implemented in the research. The data were analysed by a statistical package program which is widely used for social sciences. Exploratory Factor Analysis was conducted with Principal Component Analysis. Findings have revealed that the respondents' views created 3 dimensions and named as Functional Quality, Technical Quality and Image Quality.

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Ev Dışı Et Tüketimi (Meat Consumption Away From Home)

Cited by 3 publications

References 6 publications

Determination of the factors affecting red meat consumption in türkiye with the two-stage Heckman model

Determination of the factors affecting red meat consumption in türkiye with the two-stage Heckman model

L’estomac, le chemin du coeur et la transformation du monde

Yiyecek içecek işletmelerinde hizmet kalitesi ve tüketici doyumu: Kastamonu örneği

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