An Examination of Articles Published on Gastronomy and Culinary Arts Education in Turkey

Ayşe Gülnihal Kahraman; Düriye Bozok

Makale detayları

An Examination of Articles Published on Gastronomy and Culinary Arts Education in Turkey

Yazarlar:

Ayşe Gülnihal Kahraman | Düriye Bozok

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Gastronomi (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.140-166

Belge Tipi:

Makale

Yayın Tarihi:

10/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001360186

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 This study aimed to evaluate both the quality and quantity of articles published on gastronomy education in Turkey and to examine the perspectives addressed within these articles. To this end, the relevant articles were analyzed through bibliometric and content analysis methods. The keywords Gastronomy Education, Gastronomy and Culinary Arts Education, and Culinary Education were used to search Google Scholar, DergiPark, and the Tr-Dizin database. Following an initial screening, 42 articles whose primary focus was gastronomy education were selected for the data set. Bibliometric analysis data were extracted from these articles, and analysis and graphing of the data were performed in Microsoft Excel suftware. The evaluation of the article data was conducted across a total of 12 parameters. In addition, content analysis was conducted based on the topics of the articles in the dataset to determine the main theme and subthemes. A word cloud of the keywords was prepared using MATLAB R2018b program. The study results revealed that publications on gastronomy education have rapidly increased over the past two years and that two-thirds of the articles were published in journals indexed in Tr-Dizin. Although 86 of the articles were research papers, the most frequently used research method was qualitative, accounting for 88. The most frequently used keywords were Gastronomy, Gastronomy Education, and Gastronomy and Culinary Arts. When the topics of the articles were examined, it was observed that studies on the overall evaluation of gastronomy education and on curriculum predominated. The research findings are believed to benefit researchers by providing an overview of the general profile, main outlines, and prevailing trends of articles written in the field.

 This study aimed to evaluate both the quality and quantity of articles published on gastronomy education in Turkey and to examine the perspectives addressed within these articles. To this end, the relevant articles were analyzed through bibliometric and content analysis methods. The keywords Gastronomy Education, Gastronomy and Culinary Arts Education, and Culinary Education were used to search Google Scholar, DergiPark, and the Tr-Dizin database. Following an initial screening, 42 articles whose primary focus was gastronomy education were selected for the data set. Bibliometric analysis data were extracted from these articles, and analysis and graphing of the data were performed in Microsoft Excel suftware. The evaluation of the article data was conducted across a total of 12 parameters. In addition, content analysis was conducted based on the topics of the articles in the dataset to determine the main theme and subthemes. A word cloud of the keywords was prepared using MATLAB R2018b program. The study results revealed that publications on gastronomy education have rapidly increased over the past two years and that two-thirds of the articles were published in journals indexed in Tr-Dizin. Although 86 of the articles were research papers, the most frequently used research method was qualitative, accounting for 88. The most frequently used keywords were Gastronomy, Gastronomy Education, and Gastronomy and Culinary Arts. When the topics of the articles were examined, it was observed that studies on the overall evaluation of gastronomy education and on curriculum predominated. The research findings are believed to benefit researchers by providing an overview of the general profile, main outlines, and prevailing trends of articles written in the field.

 This study aimed to evaluate both the quality and quantity of articles published on gastronomy education in Turkey and to examine the perspectives addressed within these articles. To this end, the relevant articles were analyzed through bibliometric and content analysis methods. The keywords Gastronomy Education, Gastronomy and Culinary Arts Education, and Culinary Education were used to search Google Scholar, DergiPark, and the Tr-Dizin database. Following an initial screening, 42 articles whose primary focus was gastronomy education were selected for the data set. Bibliometric analysis data were extracted from these articles, and analysis and graphing of the data were performed in Microsoft Excel suftware. The evaluation of the article data was conducted across a total of 12 parameters. In addition, content analysis was conducted based on the topics of the articles in the dataset to determine the main theme and subthemes. A word cloud of the keywords was prepared using MATLAB R2018b program. The study results revealed that publications on gastronomy education have rapidly increased over the past two years and that two-thirds of the articles were published in journals indexed in Tr-Dizin. Although 86 of the articles were research papers, the most frequently used research method was qualitative, accounting for 88. The most frequently used keywords were Gastronomy, Gastronomy Education, and Gastronomy and Culinary Arts. When the topics of the articles were examined, it was observed that studies on the overall evaluation of gastronomy education and on curriculum predominated. The research findings are believed to benefit researchers by providing an overview of the general profile, main outlines, and prevailing trends of articles written in the field.

 Özet Bu çalışmada Türkiyede gastronomi eğitimi üzerine yayınlanmış makalelerin nicel durumunun yanı sıra niteliklerinin belirlenmesi ve makalelerde ele alınan bakış açılarının tespit edilmesi amaçlanmıştır. Bu doğrultuda ilgili makaleler, bibliyometrik analiz ve içerik analizi yöntemi kullanılarak incelenmiştir. Öncelikle Google Scholar, DergiPark ve Tr-Dizin Yayın arama motorları üzerinden Gastronomi Eğitimi, Gastronomi ve Mutfak Sanatları Eğitimi, Mutfak Eğitimi sözcükleri taratılmıştır. İncelemeler sonucunda ulaşılan çalışmalar okunarak ana konusu gastronomi eğitimi olan 42 adet makale veri setine eklenmiştir. İlgili makaleler incelenerek bibliyometrik analiz verileri oluşturulmuştur. Verilerin analiz ve grafikleme işlemleri Microsoft Excel programı kullanılarak gerçekleştirilmiştir. Makale verileri toplamda 12 parametrede değerlendirilmiştir. Ayrıca veri setinde yer alan makalelerin konularına göre içerik analizi yapılarak ana tema ve alt temaları belirlenmiştir. Kelime bulutu MATLAB R2018b programı kullanılarak hazırlanmıştır. Çalışma sonucunda gastronomi eğitimi hakkında yayımlanan makalelerin son iki yılda hızla arttığı ve makalelerin üçte ikisinin Tr-Dizinde taranan dergilerde yayınlandığı tespit edilmiştir. Makalelerin 86sı araştırma makalesi olmakla birlikte sık kullanılan araştırma yöntemi ise 88 oranla nitel araştırmadır. Makalelerde en çok kullanılan anahtar kelimeler Gastronomi, Gastronomi Eğitimi ve Gastronomi ve Mutfak Sanatları kelimeleridir. Makalelerin konuları incelendiğinde ise gastronomi eğitiminin genel değerlendirmesi ve müfredat üzerine gerçekleştirilen çalışmaların yoğunlukta olduğu görülmektedir. Araştırma sonuçları araştırmacılara alanda yazılmış makalelerin ilgili konuya dair genel profilinin, ana hatlarının ve yorumlamalara bağlı olarak genel eğilimlerin ne olduğu hakkında fayda sağlayacağı düşünülmektedir.

Makale detayları

An Examination of Articles Published on Gastronomy and Culinary Arts Education in Turkey

Yazarlar:

Ayşe Gülnihal Kahraman | Düriye Bozok

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Gastronomi (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.140-166

Belge Tipi:

Makale

Yayın Tarihi:

10/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001360186

pISSN:

2602-4144

Bibliometric analysis

Content analysis

Gastronomy

Gastronomy EducationBibliyometrik analiz

Gastronomi

Gastronomi Eğitimi

İçerik analizi

Sayı

Makale detayları

Yazarlar: Ayşe Gülnihal Kahraman | Düriye Bozok

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Gastronomi (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.140-166

Belge Tipi: Makale

Yayın Tarihi: 10/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001360186

pISSN: 2602-4144

Sayı

Yazarlar:

Ayşe Gülnihal Kahraman | Düriye Bozok

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Gastronomi (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 2, pp.140-166

Belge Tipi:

Makale

Yayın Tarihi:

10/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001360186

pISSN:

2602-4144