THE FUTURE OF FOOD CULTURE FROM HOMO SAPIENS TO HOMO VIDENS: A STUDY ON QUICK RECIPE VIDEOS ON SOCIAL MEDIA

Yeliz Demir

Makale detayları

THE FUTURE OF FOOD CULTURE FROM HOMO SAPIENS TO HOMO VIDENS: A STUDY ON QUICK RECIPE VIDEOS ON SOCIAL MEDIA

Yazarlar:

Yeliz Demir

Yayıncı:

Pamukkale University

Ana Başlıklar:

Sosyal Medya Çalışmaları | Sosyal Medya Uygulamaları ve Analizi | Gastronomi

Dergi:

Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 64, pp.409-427

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001327626

pISSN:

1308-2922

Anahtar kelimeler:

Özet:

 Preparation of meals, presentation, table rules and special occasion meals are passed down from generation to generation by the family and the environment and passed on to the future. For this reason, food cultures differ from society to society. Food culture, which is a proof of the cultural richness of humanity, is an important resource for gastronomy tourism. Due to the increasing use of internet technology, mobile devices and social media tools by people today, it should be considered that social media tools have a significant impact on learning food culture and transferring it to future generations. Starting from this point, this research aims to examine the application behavior of the recipes in the quick videos shared on social media by the users within the scope of the theory of planned behavior. In this research, TikTok and Instagram were chosen as social media applications. As a result of the research, it was found that the behavioral control, attitude and subjective norm perceived by the participants regarding the quick recipe videos published in these applications had an impact on their intention to apply these recipes, and the intention affected their behavior in applying these recipes. Furthermore, it was understood that the feeling of trust towards the chefs had a partial mediating role between intention and behavior.

 Preparation of meals, presentation, table rules and special occasion meals are passed down from generation to generation by the family and the environment and passed on to the future. For this reason, food cultures differ from society to society. Food culture, which is a proof of the cultural richness of humanity, is an important resource for gastronomy tourism. Due to the increasing use of internet technology, mobile devices and social media tools by people today, it should be considered that social media tools have a significant impact on learning food culture and transferring it to future generations. Starting from this point, this research aims to examine the application behavior of the recipes in the quick videos shared on social media by the users within the scope of the theory of planned behavior. In this research, TikTok and Instagram were chosen as social media applications. As a result of the research, it was found that the behavioral control, attitude and subjective norm perceived by the participants regarding the quick recipe videos published in these applications had an impact on their intention to apply these recipes, and the intention affected their behavior in applying these recipes. Furthermore, it was understood that the feeling of trust towards the chefs had a partial mediating role between intention and behavior.

 Preparation of meals, presentation, table rules and special occasion meals are passed down from generation to generation by the family and the environment and passed on to the future. For this reason, food cultures differ from society to society. Food culture, which is a proof of the cultural richness of humanity, is an important resource for gastronomy tourism. Due to the increasing use of internet technology, mobile devices and social media tools by people today, it should be considered that social media tools have a significant impact on learning food culture and transferring it to future generations. Starting from this point, this research aims to examine the application behavior of the recipes in the quick videos shared on social media by the users within the scope of the theory of planned behavior. In this research, TikTok and Instagram were chosen as social media applications. As a result of the research, it was found that the behavioral control, attitude and subjective norm perceived by the participants regarding the quick recipe videos published in these applications had an impact on their intention to apply these recipes, and the intention affected their behavior in applying these recipes. Furthermore, it was understood that the feeling of trust towards the chefs had a partial mediating role between intention and behavior.

 Yemeklerin hazırlanması, sunumu, sofra kuralları ve özel gün yemekleri aile ve çevre tarafından nesilden nesile aktarılarak geleceğe iletilmektedir. Bu nedenle yemek kültürleri toplumdan topluma farklılık göstermektedir. İnsanlığın kültürel zenginliğinin bir kanıtı olan yemek kültürü gastronomi turizmi için önemli bir kaynaktır. Günümüzde insanlar tarafından internet teknolojisinin, mobil cihaz ve sosyal medya araçlarının kullanımının artmasına bağlı olarak yemek kültürünün öğrenilmesi ve gelecek kuşaklara aktarılmasında sosyal medya araçlarının önemli etkisi olduğu düşünülmelidir. Bu noktadan hareketle yapılan bu araştırmada planlı davranış teorisi kapsamında sosyal medyada paylaşılan hızlı videolardaki yemek tariflerinin kullanıcılar tarafından uygulanma davranışını incelemektir. Bu araştırmada sosyal medya uygulaması olarak TikTok ve Instagram seçilmiştir. Araştırma sonucunda katılımcılar tarafından bu uygulamalarda yayınlanan hızlı yemek tarifi videoları ile ilgili algıladıkları davranışsal kontrolün, tutumun ve öznel normun bu yemek tariflerini uygulama niyetleri üzerinde etkisi olduğu ve niyetin ise bu yemek tariflerini uygulama davranışlarını etkilediği bulunmuştur. Ayrıca şeflere karşı hissedilen güven duygusunun ise niyet ve davranış arasında kısmi aracılık rolü olduğu anlaşılmıştır.

Makale detayları

THE FUTURE OF FOOD CULTURE FROM HOMO SAPIENS TO HOMO VIDENS: A STUDY ON QUICK RECIPE VIDEOS ON SOCIAL MEDIA

Yazarlar:

Yeliz Demir

Yayıncı:

Pamukkale University

Ana Başlıklar:

Sosyal Medya Çalışmaları | Sosyal Medya Uygulamaları ve Analizi | Gastronomi

Dergi:

Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 64, pp.409-427

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001327626

pISSN:

1308-2922

Chefs

Food Culture

Homo Sapiens

Homo Videns

McCulture

Social Media

Quick Recipe VideosŞefler

Yemek Kültürü

Homo Sapiens

Homo Videns

Kültür

Sosyal Medya

Hızlı Tarif Videoları.

Sayı

Makale detayları

Yazarlar: Yeliz Demir

Yayıncı: Pamukkale University

Ana Başlıklar: Sosyal Medya Çalışmaları | Sosyal Medya Uygulamaları ve Analizi | Gastronomi

Dergi: Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 64, pp.409-427

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001327626

pISSN: 1308-2922

Sayı

Yazarlar:

Yeliz Demir

Yayıncı:

Pamukkale University

Ana Başlıklar:

Sosyal Medya Çalışmaları | Sosyal Medya Uygulamaları ve Analizi | Gastronomi

Dergi:

Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 64, pp.409-427

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001327626

pISSN:

1308-2922