Research Article


DOI :10.26650/jot.2022.8.2.1148129   IUP :10.26650/jot.2022.8.2.1148129    Full Text (PDF)

Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans

Sami Sonat ÖzdemirCeyhun Uçuk

This 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. 


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APA

Özdemir, S.S., & Uçuk, C. (2019). Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans. Journal of Tourismology, 0(0), -. 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. 2019;0(0):-. 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. 0, n. 0, p. -, 2019.


Chicago: Author-Date Style

Özdemir, Sami Sonat, and Ceyhun Uçuk. 2019. “Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans.” Journal of Tourismology 0, no. 0: -. 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 0, no. 0 (Dec. 2022): -. https://doi.org/10.26650/jot.2022.8.2.1148129


Harvard: Australian Style

Özdemir, SS & Uçuk, C 2019, 'Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans', Journal of Tourismology, vol. 0, no. 0, pp. -, viewed 3 Dec. 2022, https://doi.org/10.26650/jot.2022.8.2.1148129


Harvard: Author-Date Style

Özdemir, S.S. and Uçuk, C. (2019) ‘Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans’, Journal of Tourismology, 0(0), pp. -. https://doi.org/10.26650/jot.2022.8.2.1148129 (3 Dec. 2022).


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. 0, no. 0, 2019, pp. -. [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]. 3 Dec. 2022 [cited 3 Dec. 2022];0(0):-. 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 0/0 (Dec. 2022): -. https://doi.org/10.26650/jot.2022.8.2.1148129



TIMELINE


Submitted27.07.2022
Accepted08.10.2022
Published Online31.10.2022

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