Investigation of Fear of Overcooking (Mageirophobia) Levels of Individuals Receiving Cookery Training

İhsan Kazkondu

Makale detayları

Investigation of Fear of Overcooking (Mageirophobia) Levels of Individuals Receiving Cookery Training

Yazarlar:

İhsan Kazkondu

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 1, pp.380-408

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001339790

pISSN:

1303-0094

Anahtar kelimeler:

Özet:

 The increasing gastronomic interest in recent years has brought along the demand for cookery education. The value that consumers place on eating and drinking experiences makes it obligatory for businesses to offer high standards of products and services. In this context, personnel with a good cookery education directly contribute to the profitability of businesses by increasing their competitiveness. However, individuals who choose the profession of cookery may experience some negativities in terms of occupational performance due to psychological factors, although they perform their profession fondly. The research aimed to determine the prevalence and severity of mageirocophobia in this population, identify related factors, and propose solutions. The study involved 400 individuals from a Culinary Arts program. Data collection was conducted online using a questionnaire assessing demographic information, fear of cooking, and personality traits. SPSS 22.0 was utilized for data analysis, examining scale validity and reliability, demographic characteristics, and research hypotheses. The relationship between personality traits and mageirocophobia was investigated, considering demographic factors. Additionally, the levels of mageirocophobia across different demographic groups were compared. Findings revealed a significant prevalence of mageirocophobia among culinary trainees, with heightened levels observed in women, current students, and individuals with introverted personality traits. Mageirocophobia was found to encompass various dimensions, including concerns about food safety and hygiene, gastronomic aesthetics, fear of losing control during cooking, and apprehension about following recipes. These dimensions were correlated with both demographic and psychological factors. The study underscores the psychological challenges culinary students may face and advocates for further research in this area.

 The increasing gastronomic interest in recent years has brought along the demand for cookery education. The value that consumers place on eating and drinking experiences makes it obligatory for businesses to offer high standards of products and services. In this context, personnel with a good cookery education directly contribute to the profitability of businesses by increasing their competitiveness. However, individuals who choose the profession of cookery may experience some negativities in terms of occupational performance due to psychological factors, although they perform their profession fondly. The research aimed to determine the prevalence and severity of mageirocophobia in this population, identify related factors, and propose solutions. The study involved 400 individuals from a Culinary Arts program. Data collection was conducted online using a questionnaire assessing demographic information, fear of cooking, and personality traits. SPSS 22.0 was utilized for data analysis, examining scale validity and reliability, demographic characteristics, and research hypotheses. The relationship between personality traits and mageirocophobia was investigated, considering demographic factors. Additionally, the levels of mageirocophobia across different demographic groups were compared. Findings revealed a significant prevalence of mageirocophobia among culinary trainees, with heightened levels observed in women, current students, and individuals with introverted personality traits. Mageirocophobia was found to encompass various dimensions, including concerns about food safety and hygiene, gastronomic aesthetics, fear of losing control during cooking, and apprehension about following recipes. These dimensions were correlated with both demographic and psychological factors. The study underscores the psychological challenges culinary students may face and advocates for further research in this area.

 The increasing gastronomic interest in recent years has brought along the demand for cookery education. The value that consumers place on eating and drinking experiences makes it obligatory for businesses to offer high standards of products and services. In this context, personnel with a good cookery education directly contribute to the profitability of businesses by increasing their competitiveness. However, individuals who choose the profession of cookery may experience some negativities in terms of occupational performance due to psychological factors, although they perform their profession fondly. The research aimed to determine the prevalence and severity of mageirocophobia in this population, identify related factors, and propose solutions. The study involved 400 individuals from a Culinary Arts program. Data collection was conducted online using a questionnaire assessing demographic information, fear of cooking, and personality traits. SPSS 22.0 was utilized for data analysis, examining scale validity and reliability, demographic characteristics, and research hypotheses. The relationship between personality traits and mageirocophobia was investigated, considering demographic factors. Additionally, the levels of mageirocophobia across different demographic groups were compared. Findings revealed a significant prevalence of mageirocophobia among culinary trainees, with heightened levels observed in women, current students, and individuals with introverted personality traits. Mageirocophobia was found to encompass various dimensions, including concerns about food safety and hygiene, gastronomic aesthetics, fear of losing control during cooking, and apprehension about following recipes. These dimensions were correlated with both demographic and psychological factors. The study underscores the psychological challenges culinary students may face and advocates for further research in this area.

 Son yıllarda artan gastronomik ilgi, aşçılık eğitimine olan talebi de beraberinde getirmiştir. Tüketicilerin yeme-içme deneyimlerine verdikleri değer, işletmelerin yüksek standartlarda ürün ve hizmet sunmasını zorunlu kılmaktadır. Bu bağlamda, iyi bir aşçılık eğitimi almış personel, işletmelerin rekabet gücünü artırarak karlılıklarına doğrudan katkı sağlamaktadır. Ancak aşçılık mesleğini seçen bireylerde mesleğini severek icra etmesine rağmen psikolojik faktörlerden dolayı mesleki performans açısından bazı olumsuzluklar da yaşanabilmektedir. Bu çalışmanın amacı, aşçılık eğitimi alan bireylerde mageirofobi düzeyini belirlemek, ilişkili faktörleri tespit etmek ve çözüm önerileri sunmaktır. Araştırma aşçılık programında eğitimi alan ve almış 400 bireyle yürütülmüştür. Veri toplama aracı olarak, demografik bilgileri, aşırı yemek yapma korkusunu ve kişilik özelliklerini ölçen anket kullanılarak online yöntemle veri toplama süreci yürütülmüştür. Araştırma verileri, SPSS 22.0 istatistik paket programı ile ölçeklerin geçerlik ve güvenirliği, demografik özellikler ve araştırma hipotezleri bu program ile analiz edilmiştir. Katılımcıların demografik özelliklerine göre kişilik özellikleri ile aşırı yemek yapma korkuları arasındaki ilişki, farklı demografik gruplar arasındaki aşırı yemek yapma korkusu düzeyleri ve gruplar arasındaki farklılıklar analiz edilmiştir. Yapılan çalışmadan çıkan bulgulara göre aşçılık eğitimi alan bireylerde mageirofobinin yaygın olduğu, özellikle kadınlarda, öğrencilerde ve içe dönük kişilik özelliklerine sahip bireylerde daha yüksek mageirofobi düzeylerinin görüldüğü ortaya çıkmıştır. Mageirofobinin, gıda güvenliği ve hijyen, gastronomik estetik, pişirme sürecinde kontrol kaybı ve tarif takibi korkusu gibi farklı boyutları olduğu ve bu boyutların demografik ve psikolojik faktörlerle ilişkili olduğu tespit edilmiştir. Çalışma, aşçılık eğitimi sürecinde öğrencilerin karşılaşabileceği psikolojik zorluklara dikkat çekmekte ve bu alanda daha fazla araştırma yapılmasının önemini vurgulamaktadır.

Makale detayları

Investigation of Fear of Overcooking (Mageirophobia) Levels of Individuals Receiving Cookery Training

Yazarlar:

İhsan Kazkondu

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 1, pp.380-408

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001339790

pISSN:

1303-0094

Mageirofobia

Culinary education

Psychology

Personality traits

AnxietyMageirofobi

Aşçılık eğitimi

Psikoloji

Kişilik özellikleri

Kaygı

Sayı

Makale detayları

Yazarlar: İhsan Kazkondu

Yayıncı: Gaziantep University

Ana Başlıklar: Gastronomi

Dergi: Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 1, pp.380-408

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001339790

pISSN: 1303-0094

Sayı

Yazarlar:

İhsan Kazkondu

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 1, pp.380-408

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001339790

pISSN:

1303-0094