REFLECTIONS OF FUSION ON THE KITCHEN AND FOOD AND BEVERAGE SECTOR

Esra Şirin; Kansu Gençer

Makale detayları

REFLECTIONS OF FUSION ON THE KITCHEN AND FOOD AND BEVERAGE SECTOR

Yazarlar:

Esra Şirin | Kansu Gençer

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.8 Issue 1, pp.1-14

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001314887

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 The need for food was first a necessity for the continuation of the vital function and then became a part of the cultural value. With the developmentof technology in the global world, industrialization has increased and urbanizations have been experienced. However, changes in social life have been reflected in eating habits and culinary culture. Human beings, who are a social being, have formed the culinary culture according to their own way of life. The culinary culture of each society also differs from each other. For this reason, various dishes and presentation techniques have emerged. Identity, culture, tradition and intangible heritage constitute the culinary culture of societies. Food, which is a physiological need, has led to the emergence of new and creative dishes by combining national and international flavors and the culinary culture that has emerget with the effect of globalization today. Fusion cuisine is the conscious combination of at least two culinary cultures in on this. The ingredients used in world cuisines differ due to geography, climate, cooking techniques, traditions, customs and cultural values. However, political, economic, social structure and artistic developments have affected culinary culture. In addition, the migrations and the development of technology have enabled the place of fucion cuisine to be effective in kitchens. The aim of this study is to examine the development process of fusion cuisine, which is a trend in the field of gastronomy, and how it is reflected in food and beverage enterprises. The study was carried out withthe idea that fusion will be useful to those who work in the field of cuisine, those who are interested in this field and academicians.

 The need for food was first a necessity for the continuation of the vital function and then became a part of the cultural value. With the developmentof technology in the global world, industrialization has increased and urbanizations have been experienced. However, changes in social life have been reflected in eating habits and culinary culture. Human beings, who are a social being, have formed the culinary culture according to their own way of life. The culinary culture of each society also differs from each other. For this reason, various dishes and presentation techniques have emerged. Identity, culture, tradition and intangible heritage constitute the culinary culture of societies. Food, which is a physiological need, has led to the emergence of new and creative dishes by combining national and international flavors and the culinary culture that has emerget with the effect of globalization today. Fusion cuisine is the conscious combination of at least two culinary cultures in on this. The ingredients used in world cuisines differ due to geography, climate, cooking techniques, traditions, customs and cultural values. However, political, economic, social structure and artistic developments have affected culinary culture. In addition, the migrations and the development of technology have enabled the place of fucion cuisine to be effective in kitchens. The aim of this study is to examine the development process of fusion cuisine, which is a trend in the field of gastronomy, and how it is reflected in food and beverage enterprises. The study was carried out withthe idea that fusion will be useful to those who work in the field of cuisine, those who are interested in this field and academicians.

 The need for food was first a necessity for the continuation of the vital function and then became a part of the cultural value. With the developmentof technology in the global world, industrialization has increased and urbanizations have been experienced. However, changes in social life have been reflected in eating habits and culinary culture. Human beings, who are a social being, have formed the culinary culture according to their own way of life. The culinary culture of each society also differs from each other. For this reason, various dishes and presentation techniques have emerged. Identity, culture, tradition and intangible heritage constitute the culinary culture of societies. Food, which is a physiological need, has led to the emergence of new and creative dishes by combining national and international flavors and the culinary culture that has emerget with the effect of globalization today. Fusion cuisine is the conscious combination of at least two culinary cultures in on this. The ingredients used in world cuisines differ due to geography, climate, cooking techniques, traditions, customs and cultural values. However, political, economic, social structure and artistic developments have affected culinary culture. In addition, the migrations and the development of technology have enabled the place of fucion cuisine to be effective in kitchens. The aim of this study is to examine the development process of fusion cuisine, which is a trend in the field of gastronomy, and how it is reflected in food and beverage enterprises. The study was carried out withthe idea that fusion will be useful to those who work in the field of cuisine, those who are interested in this field and academicians.

 Yemek ihtiyacı, yaşamsal fonksiyonun devam edebilmesi için önce gereklilik olmuş sonra ise kültürel değerin bir parçası haline gelmiştir. Küresel dünyada teknolojinin gelişmesi ile sanayileşme artmış, kentleşmeler yaşanmıştır. Bununla birlikte sosyal hayatta yaşanan değişimler beslenme alışkanlıklarına ve mutfak kültürüne yansımıştır. Toplumsal bir varlık olan insanoğlu kendi yaşam biçimlerine göre mutfak kültürünü oluşturmuştur. Her toplumun mutfak kültürü de birbirinden farklılık göstermektedir. Yemek yapımında kullanılan malzemeler ve teknikler toplumdan topluma farklılıklar göstermektedir. Bu nedenle çeşitli yemekler ve sunum teknikleri ortaya çıkmıştır. Kimlik, kültür, gelenek ve somut olmayan miras toplumların mutfak kültürünü oluşturmaktadır. Fizyolojik ihtiyaç olan yemek bugün küreselleşmenin etkisi ile birlikte oluşan mutfak kültürü, ulusal ve uluslararası lezzetlerin birleştirilerek yeni ve yaratıcı yemeklerin ortaya çıkmasını sağlamıştır. Füzyon mutfak en az iki mutfak kültürünün bilinçli bir şekilde tek tabakta birleştirilmesidir. Dünya mutfaklarında kullanılan malzemeler, coğrafya, iklim, pişirme teknikleri, gelenekler, görenekler ve kültürel değerler nedeniyle farklılık göstermektedir. Bununla birlikte siyasi, ekonomi, sosyal yapı ve sanatsal gelişmeler mutfak kültürünü etkilemiştir. Ayrıca yaşanan göçler ve teknolojinin gelişim göstermesi füzyon mutfağın yerinin, mutfaklarda etkin olmasını sağlamıştır. Bu çalışmanın amacı gastronomi alanında bir akım olan füzyon mutfağın gelişim süreci ve yiyecek içecek işletmelerine nasıl yansıdığı ile ilgili irdelenmiştir. Çalışma füzyon mutfakla ilgili alanda çalışmalar yapan, bu alanla ilgilenenlere ve akademisyenlere faydalı olacağı düşünülerek yapılmıştır.

Makale detayları

REFLECTIONS OF FUSION ON THE KITCHEN AND FOOD AND BEVERAGE SECTOR

Yazarlar:

Esra Şirin | Kansu Gençer

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.8 Issue 1, pp.1-14

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001314887

pISSN:

2602-4144

Fusion kitchen

culinary culture

eatFüzyon mutfak

mutfak kültürü

yemek

Sayı

Makale detayları

REFLECTIONS OF FUSION ON THE KITCHEN AND FOOD AND BEVERAGE SECTOR

Yazarlar: Esra Şirin | Kansu Gençer

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Turizm (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.8 Issue 1, pp.1-14

Belge Tipi: Makale

Yayın Tarihi: 3/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001314887

pISSN: 2602-4144

Fusion kitchen

culinary culture

eatFüzyon mutfak

mutfak kültürü

yemek

Sayı

Yazarlar:

Esra Şirin | Kansu Gençer

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.8 Issue 1, pp.1-14

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001314887

pISSN:

2602-4144