Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans
Sami Sonat Özdemir, Ceyhun UçukThis study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert is prepared and presented. Classical presentations have been created using tools found in Turkish cuisine. Modernist presentations are created in the style of Nouvelle cuisine. These courses are prepared and sent to the European consumers, a significant tourist group for Turkey’s touristic demand. The data is obtained from a total of 82 participants from 19 different European countries using comparative test techniques and hedonic scales. When the data is analyzed, it is seen that modernist presentations are preferred in all courses. The scores of appreciations in modernist presentations are higher than that of the traditional versions. Based on these findings, it is found that preparing modernist presentations in line with the target market habits have a positive impact on the acceptance of traditional foods. The findings may be important in terms of making sense of the food consumption preferences of European visitors and increasing the extra benefit.
PDF Görünüm
Referanslar
- Akan, L. S. (2005). Safranbolu mutfak kültürü üzerinde bir araştırma (Master thesis). Ankara Üniversitesi Sosyal Bilimler Enstitüsü, Ankara. google scholar
- Aktümsek, A. (2001). İnsan anatomi ve fizyolojisi. Ankara: Nobel. google scholar
- Alpargu, M. (2008). 12. yüzyıla kadar iç Asya’da Türk mutfak kültürü. In: Arif Bilgin and Özge Samancı (Eds.), Türk mutfağı (pp. 18-24). Ankara: T.C. Kültür ve Turizm Bakanlığı Yayınları. google scholar
- Arce-Lopera, C., Masuda, T., Kimura, A., Wada, Y., & Okajima, K. (2015). Model of vegetable freshness perception using luminance cues. Food Quality and Preference, 40(PB), 279-286. https://doi.org/10.1016/j.foodqual.2014.06.010 google scholar
- Barcellos, M. D. D., Aguiar, L. K., Ferreira, G. C., & Vieira, L. M. (2009). Willingness to try innovative food products: a comparison between British and Brazilian consumers. BAR-Brazilian Administration Review, 6(1), 50-61. google scholar
- Bertella, G. (2011). Knowledge in food tourism: the case of Lofoten and Maremma Toscana. Current Issues in Tourism, 14(4), 355-371. google scholar
- Bilgin, A. (2011). Osmanlı döneminde İstanbul mutfak kültürü. Akademik Araştırmalar Dergisi, 1(47-48), 229-245. google scholar
- Bilgin, A., & Samancı, Ö., (2008). Türk Mutfağı, Türkiye Cumhuriyeti Kültür ve Turizm Bakanlığı Yayınları, Ankara. google scholar
- Canan, S., & Dokuyucu, R. (2018). Duyu ve algının temelleri. Ankara: Nobel. google scholar
- Cardello, A. V. (1996). Food choice, acceptance and consumption. https://doi.org/10.1007/978-1-4613-1221-5 google scholar
- Chang, R. C., Kivela, J. & Mak, A. H. (2011). Attributes that influence the evaluation of travel dining experience: When east meets west. Tourism Management, 32(2), 1-38. google scholar
- Chen, Y. C., & Spence, C. (2017). Assessing the role of the “unity assumption” on multisensory integration: A review. Frontiers in Psychology, 8(MAR), 1-22. https://doi.org/10.3389/ fpsyg.2017.00445 google scholar
- Cornell, C. E., Rodin, J., & Weingarten, H. (1989). Stimulus-induced eating when satiated. Physiology and Behavior, 45(4), 695-704. https://doi.org/10.1016/0031-9384(89)90281-3 google scholar
- Costell, E., Tarrega, A., & Bayarri, S. (2010). Food acceptance: The role of consumer perception and attitudes. Chemosensory Perception, 3(1), 42-50. https://doi.org/10.1007/s12078-009-9057-1 google scholar
- Cüceloğlu, D. (2020). İnsan ve davranışı: Psikolojinin temel kavramları. İstanbul: Remzi Kitabevi. google scholar
- Freedman, P. (2008). Yemek, damak tadının tarihi. İstanbul: Oğlak Yayıncılık. google scholar
- Gault, H. (1995). Nouvelle cuisine. In: Cooks and other people (pp. 123-127). Proceedings of the Oxford Symposium on Food and Cookery. google scholar
- Güler, S. (2010), Türk mutfak kültürü ve yeme içme alışkanlıkları. Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 2(26), 24-30. google scholar
- Güler, S., & Olgaç, S. (2010). Lisans düzeyinde eğitim gören öğrencilerin türk mutfağının tanıtım ve pazarlanmasına ilişkin görüşleri: Anadolu Üniversitesi Turizm ve Otel İşletmeciliği Yüksekokulu örneği. Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 28. google scholar
- Gürsoy, D. (2011). Kuzeyden güneye doğudan batıya yöresel mutfağımız. İstanbul: Oğlak Yayınları. google scholar
- Halıcı, N. (2009). Türk mutfağı. İstanbul: Oğlak Yayıncılık. google scholar
- Hisano, A. (2019). 2. Food and modern visual culture. In Visualizing taste (pp. 18-40). Harvard University Press. google scholar
- Hoppu, U., Puputti, S., & Sandell, M. (2020). Factors related to sensory properties and consumer acceptance of vegetables. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2020.1767034 google scholar
- Hsu, F. C. (2014). Food tourism: Consumer behavior in relation to traditional food (Doctoral dissertation). University of Queensland, Queensland. google scholar
- Imram, N. (1999). The role of visual cues in consumer perception and acceptance of a food product. Nutrition & Food Science, 99(5), 224-230. https://doi.org/10.1108/00346659910277650 google scholar
- Işın, P. M. (2017). Avcılıktan gurmeliğe yemeğin kültürel tarihi. İstanbul: Yapı Kredi Yayınları. google scholar
- Jang, S. C. S., & Kim, D. H. (2015). Enhancing ethnic food acceptance and reducing perceived risk: The effects of personality traits, cultural familiarity, and menu framing. International Journal of Hospitality Management, 47, 85-95. https://doi.org/10.1016/j.ijhm.2015.03.011 google scholar
- Kızıldemir, Ö., Öztürk, E., & Sarıışık, M. (2014). Türk mutfak kültürünün tarihsel gelişiminde yaşanan değişimler. AİBÜ Sosyal Bilimler Enstitüsü Dergisi, 3(4), 191-210. google scholar
- Kulalı, G. (2020). Göçmen girişimcilerin kuruluş aşaması finansmanı: İsveç/Göteborg’daki Türk restoran sahipleri örneklemi. Manisa Celal Bayar Üniversitesi Sosyal Bilimler Dergisi, 18(Armağan Sayısı), 359-376. google scholar
- Lane, C. (2011). Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants. The British Journal of Sociology, 62(4), 696-717. google scholar
- Mather, G. (2016). Foundations of sensation and perception. Psychology Press. google scholar
- Melovic, B., Cirovic, D., Dudic, B., Vulic, T. B., & Gregus, M. (2020). The analysis of marketing factors influencing consumers’ preferences and acceptance of organic food products— recommendations for the optimization of the offer in a developing market. Foods, 9(3), 1-25. https://doi.org/10.3390/foods9030259 google scholar
- Merriman, J. (1996). A history of modern Europe. New York: WW. google scholar
- Motoki, K., Ishikawa, S. Ichi, Spence, C., & Velasco, C. (2020). Contextual acceptance of insect-based foods. Food Quality and Preference, 85(January), https://doi.org/10.1016/j. foodqual.2020.103982 google scholar
- Okumuş, B., & Çetin, G. (2015). Using local food in Istanbul’s marketing as a tourist destination. In International Interdisciplinary Business-Economics Advancement Conference (p. 73). google scholar
- Okumuş, B., Okumuş, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253-261. google scholar
- Onoğur Altuğ, T., & Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. İzmir: Sidas Medya. google scholar
- Özata, E. (2019). Modernite bağlamında Türk mutfağına özgü yenilikçi ürün geliştirme (Doctoral dissertation). Gazi Üniversitesi Sosyal Bilimler Enstitüsü, Ankara. google scholar
- Pekar, E. (2017). Duyusal markalama ve tüketicilerin marka algısında duyusal markalamanın (beş duyunun) rolü (Master thesis). Uludağ Üniversitesi Sosyal Bilimler Enstitüsü, Bursa. google scholar
- Pinkard, S. (2009). A revolution in taste: the rise of French cuisine, 1650-1800. Cambridge: Cambridge University Press. google scholar
- Pliner, P., & Salvy, S. (2006). Food neophobia in humans. Frontiers in Nutritional Science, 3, 75. google scholar
- Rioux, C. (2019). Handbook of eating and drinking: Interdisciplinary perspectives. In H. L. Meiselman (Ed.), Handbook of eating and drinking (pp. 413-432). Springer. https://doi. org/10.1007/978-3-319-75388-1_164-1 google scholar
- Ritchie, C. (1981). Food in civilization: How history has been affected by human tastes. New York: Beaufort Books. google scholar
- Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (2018). Plating influences diner perception of culinary creativity. International Journal of Gastronomy and Food Science, 11, 55-62. google scholar
- Samancı, Ö., & Croxford, S. (2006). XIX. yüzyıl İstanbul mutfağı. İstanbul: PMP Basım Yayın. google scholar
- Sanalan, A., Sülün, A., & Çoban, A. (2007). Görsel okuryazarlık. Erzincan Eğitim Fakültesi Dergisi, 9(2), 33-47. google scholar
- Spence C., Okajima K., Cheok AD., Petit O., & Michel C. (2016). Eating with our eyes: From visual hunger to digital satiation. Brain Cognition, 110: 53-63, doi: 10.1016/j.bandc.2015.08.006 google scholar
- Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215225. https://doi.org/10.1016/S0950-3293(01)00039-8 google scholar
- Şahin, G. G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak gastronomi turizmi: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 3(2), 63-73. google scholar
- Şahin, H. (2008), Türkiye Selçuklu ve Beylikler dönemi mutfağı, Türk Mutfağı. Ankara: T.C. Kültür ve Turizm Bakanlığı Yayınları. google scholar
- Taneri, A. (1978), Türkiye Selçukluları kültür hayatı, Konya: Bilge Yayınları. google scholar
- Ueda, J., Spence, C., & Okajima, K. (2020). Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception. Scientific Reports, 10(1), 1-12. https://doi.org/10.1038/s41598-020-73189-8 google scholar
- Verbeke, W., & Lopez, G. P. (2005). Ethnic food attitudes and behavior among Belgians and Hispanics living in Belgium. British Food Journal, 107(11), 823-840. google scholar
- Wadhera, D., & Capaldi-Phillips, E. D. (2014). A review of visual cues associated with food-on-food acceptance and consumption. Eating Behaviors, 15(1), 132-143. https://doi.org/10.1016/j. eatbeh.2013.11.003 google scholar
- Warde, A., & Martens, L. (2000). Eating out: Social differentiation, consumption, and pleasure. Cambridge University Press. google scholar
- White, T. L., Thomas-Danguin, T., Olofsson, J. K., Zucco, G. M., & Prescott, J. (2020). Thought for food: Cognitive influences on chemosensory perceptions and preferences. Food Quality and Preference, 79 (August 2019). https://doi.org/10.1016/j.foodqual.2019.103776 google scholar
- Yerasimos, S. (2005). L’Europe vue de la Turquie. Herodote, (3), 68-81. google scholar
- Yolaçan, İ. (2020). Türk mutfağına özgü menü örnekleri. In (Şahin Perçin, N., & Uçuk, C. (Eds.), Uygulamalı Türk mutfağı (pp. 318-323). Ankara: Nobel. google scholar
- Zampini M., & Spence C. (2012). Assessing the role of visual and auditory cues in multisensory perception of flavor. In: Murray M. M., Wallace M. T. (Eds.), The Neural bases of multisensory processes. Boca Raton, FL: CRC Press/Taylor & Francis doi: 10.1201/9781439812174-47 google scholar
- Zellner, D. A., Loss, C. R., Zearfoss, J., & Remolina, S. (2014). It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77, 31-35. google scholar
Atıflar
Biçimlendirilmiş bir atıfı kopyalayıp yapıştırın veya seçtiğiniz biçimde dışa aktarmak için seçeneklerden birini kullanın
DIŞA AKTAR
APA
Özdemir, S.S., & Uçuk, C. (2022). Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans. Journal of Tourismology, 8(2), 239-254. https://doi.org/10.26650/jot.2022.8.2.1148129
AMA
Özdemir S S, Uçuk C. Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans. Journal of Tourismology. 2022;8(2):239-254. https://doi.org/10.26650/jot.2022.8.2.1148129
ABNT
Özdemir, S.S.; Uçuk, C. Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans. Journal of Tourismology, [Publisher Location], v. 8, n. 2, p. 239-254, 2022.
Chicago: Author-Date Style
Özdemir, Sami Sonat, and Ceyhun Uçuk. 2022. “Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans.” Journal of Tourismology 8, no. 2: 239-254. https://doi.org/10.26650/jot.2022.8.2.1148129
Chicago: Humanities Style
Özdemir, Sami Sonat, and Ceyhun Uçuk. “Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans.” Journal of Tourismology 8, no. 2 (Mar. 2025): 239-254. https://doi.org/10.26650/jot.2022.8.2.1148129
Harvard: Australian Style
Özdemir, SS & Uçuk, C 2022, 'Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans', Journal of Tourismology, vol. 8, no. 2, pp. 239-254, viewed 10 Mar. 2025, https://doi.org/10.26650/jot.2022.8.2.1148129
Harvard: Author-Date Style
Özdemir, S.S. and Uçuk, C. (2022) ‘Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans’, Journal of Tourismology, 8(2), pp. 239-254. https://doi.org/10.26650/jot.2022.8.2.1148129 (10 Mar. 2025).
MLA
Özdemir, Sami Sonat, and Ceyhun Uçuk. “Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans.” Journal of Tourismology, vol. 8, no. 2, 2022, pp. 239-254. [Database Container], https://doi.org/10.26650/jot.2022.8.2.1148129
Vancouver
Özdemir SS, Uçuk C. Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans. Journal of Tourismology [Internet]. 10 Mar. 2025 [cited 10 Mar. 2025];8(2):239-254. Available from: https://doi.org/10.26650/jot.2022.8.2.1148129 doi: 10.26650/jot.2022.8.2.1148129
ISNAD
Özdemir, SamiSonat - Uçuk, Ceyhun. “Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans”. Journal of Tourismology 8/2 (Mar. 2025): 239-254. https://doi.org/10.26650/jot.2022.8.2.1148129