Gastronomi Kavramının Kelime İlişkilendirme Testi Aracılığıyla Analizi (Analysis of Gastronomy Concept Throught the Word Association Test)

Örgün, Emrah; Akbulut, Burcu Ayşenur; Keskin, Emrah

doi:10.21325/jotags.2017.93

Cited by 14 publications

(4 citation statements)

References 2 publications

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“…While determining the study group of the research, "simple random sampling" method, one of the random sampling methods, was used. In the simple random sampling method, all individuals constituting the universe have the possibility of being selected equally and independently (Keskin & Örgün, 2015).…”

Section: Study Groupmentioning

confidence: 99%

Investigation of Secondary School Students' Mental Structures Regarding the Concept of Natural Disaster through Drawings

Konuk,

Uzel

2024

BES

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This study aims to reveal secondary school students' perceptions of natural disasters through drawing. The study was conducted in the second semester of the 2022-2023 academic year. A total of 100 students, 50 fifth and 50 eighth-grade students, participated in the study. The data of the study, carried out using the phenomenology design from the qualitative research approach, were collected through the "Natural Disaster Drawing Form". During the study, the students participating in the study were asked to draw a picture of natural disasters and then answer two open-ended questions in the last part of the form. When the data obtained from the study were analyzed, it was seen that the students included natural disasters such as earthquakes, wildfires, floods, landslides, tsunamis, and erosions in their drawings. In addition, it was determined that students in both grade levels made drawings mostly about earthquakes, and the natural disaster they found most important was earthquakes. It was understood that the current natural disasters experienced in Türkiye were very effective in shaping the mental structures of the students. In addition, it was determined that there was no difference in students' drawings according to gender.

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Section: Study Groupmentioning

confidence: 99%

Investigation of Secondary School Students' Mental Structures Regarding the Concept of Natural Disaster through Drawings

Konuk,

Uzel

2024

BES

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“…Sürdürülebilir turizm, mevcut kaynakların gelecek nesillerin kullanabileceği şekilde tahrip edilmeden, kirletilmeden ve yok edilmeden aktarılmasını hedefleyen bir turizm şeklidir. Bu kavram, ekoturizm, kültürel turizm, kırsal çiftlik turizmi ve sorumlu turizm gibi diğer turizm türleriyle iç içe geçmiştir ve birbirleriyle ilişkilendirilerek uygulanmaktadır (Keskin & Örgün, 2015). Sürdürülebilir turizm kavramı, çevre ile bütünleşmiş bir turizm gelişimi tartışmasında önemli bir anahtar kelime haline gelmiştir Turizm endüstrisinin hızla büyümesi, çevresel sonuçlarının daha fazla göz ardı edilemeyeceği gerçeğini ortaya koymuştur (Sezgin & Karaman, 2008).…”

Section: Turizmde Sürdürülebilirlikunclassified

Sapanca daki Bungalov İşletmecilerinin Sürdürülebilir Turizm ve Çevre Tutumları Üzerine Bir Araştırma (A Research on Sustainable Tourism and Environmental Attitudes of Bungalow Managers in Sapanca)

YILDIRGAN¹,

TAŞÇIOĞLU²

2023

jotags

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Bu araştırmanın temel amacı, Sapanca turizminde ağırlığı gittikçe artan bungalov işletmelerinin ilçede sürdürülebilir turizm ve çevre üzerindeki etkilerini bungalov işletmecileri açısından değerlendirmektir. Bu amaç doğrultusunda Sapanca genelinde faaliyet gösteren bungalov işletmecilerinden veriler toplanmıştır. Çalışma nitel araştırma olarak tasarlanmıştır. Çalışma grubu olarak Sapanca’da faaliyet gösteren bungalov işletmecileri arasından kartopu örnekleme yöntemi ile belirlenen 9 işletmeci seçilmiştir. Bu konuda SAVİBU (Sapanca Villa ve Bungalov İşletmecileri Derneği)’ dan destek alınmıştır. Toplanan veriler MAXQDA programı kullanılarak içerik analizine tabi tutulmuştur. Bulgular Tek Vaka Modeline göre kod haritaları eşliğinde yorumlanmıştır. Elde edilen sonuçlara göre, Sapanca’nın bungalov arzında aşırı bir büyüme olduğu, bu durumun ilçenin doğal çevresi için risk oluşturabileceği görülmüştür. Bununla birlikte bungalov işletmecilerinin sürdürülebilir turizm ve çevre konusunda belirli bir bilince sahip oldukları, atık yönetimi, enerji tasarrufu ve geri dönüşüm gibi konularda çeşitli yöntemleri uyguladıkları ortaya çıkmıştır.

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“…Gastronomy was popular in the 1800s and has been used to signify "good eating and drinking" [17]. The concept of gastronomy is associated with art, cuisine, food and culture [18]. Different names such as "gastro-tourism""" "food tourism," "gourmet tourism," "culinary tourism," and "gastronomy tourism" are used in the literature to describe food and beverage-based tourism activities [12,19].…”

Section: Literature Reviewmentioning

confidence: 99%

“…The borders of the region are quite clear: it is limited by the Gorce Mountains to the north, the Tatra to the south, the Białka River to the east and the European Watershed (dividing the basins of rivers that flow to the Baltic Sea and the Black Sea) to the west. In the scope of the study, literature on gastronomy tourism was searched for, and local and foreign articles, theses, and internet sites were examined [12,[15][16][17][18][19][20][21]24,25,37]. A questionnaire was conducted with 253 local people, comprising 102 people living in the Podhale region and 151 people living in the Trabzon region for data collection; 15 questions were asked to the local people with their demographic characteristics.…”

mentioning

confidence: 99%

Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)

et al. 2020

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Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of cities, are an important part of tourists' choice of destinations. According to many studies undertaken in recent years, tourists have seen an increase in the number of trips conducted to taste a cultural dish and to learn cooking techniques and cooking skills. In this study, the Trabzon (Turkey) and Podhale (Poland) regions were selected as a study area. These regions are characterised by unique, very interesting culture and art and, especially, folklore. The cuisines from Podhale and from the Trabzon region are equally attractive. The study was conducted on 151 people in Trabzon and 102 respondents in the Podhale region. The study revealed that only 15 out of 253 respondents had not heard about regional and traditional products. The authors analyzed whether people from different age groups had specific habits concerning the place of purchasing regional products in the analysed regions of Poland and Turkey. Regarding the question of whether the motivation to buy regional products was the same in households with a larger and smaller number of residents, it was found that only one correlation proved to be statistically significant: the correlation between household size and buying regional products because of their price.

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Gastronomi Kavramının Kelime İlişkilendirme Testi Aracılığıyla Analizi (Analysis of Gastronomy Concept Throught the Word Association Test)

Cited by 14 publications

References 2 publications

Investigation of Secondary School Students' Mental Structures Regarding the Concept of Natural Disaster through Drawings

Investigation of Secondary School Students' Mental Structures Regarding the Concept of Natural Disaster through Drawings

Sapanca daki Bungalov İşletmecilerinin Sürdürülebilir Turizm ve Çevre Tutumları Üzerine Bir Araştırma (A Research on Sustainable Tourism and Environmental Attitudes of Bungalow Managers in Sapanca)

Visitors’ Perceptions towards Traditional and Regional Products in Trabzon (Turkey) and Podhale (Poland)

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