TWO APPROACHES TO GASTRO- CULTURE IN GAZIANTEP: EMİNE GÖĞÜŞ KITCHEN MUSEUM AND MSM (CULINARY ARTS CENTER)

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Makale detayları

TWO APPROACHES TO GASTRO- CULTURE IN GAZIANTEP: EMİNE GÖĞÜŞ KITCHEN MUSEUM AND MSM (CULINARY ARTS CENTER)

Yazarlar:

Cevdet Avcı

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

Türkiye Sahası Türk Halk Bilimi

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.270-286

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348548

pISSN:

2147-2610

Anahtar kelimeler:

Özet:

 Nutrition, one of the basic human needs, can be described as a multifaceted activity with historical, cultural, economic, architectural, social, and communicative dimensions. From prehistoric times to the modern era, the characteristics of nutrition have largely been determined by geography and climate conditions. With todays communication and transportation capabilities, nutrition is addressed in a wide range of areas, from cultural economics to gastronomic tourism. A review of the relevant literature on this field, which is studied by the science of gastronomy, reveals that it is examined from an interdisciplinary perspective. Today, the concept of gastro-culture, which concerns many disciplines, also encompasses museum activities from the perspective of applied folklore. The article discusses two examples of approaches to gastro-culture: the Gaziantep Emine Göğüş Kitchen Museum and MSM Kitchen Arts Center Gaziantep, in the context of the transmission of kitchen culture memory. Museum activities span a wide range, from ethnographic museology to the concept of living museums, which is evaluated within the scope of applied folklore. Gaziantep is a city listed in UNESCOs Creative Cities Network in the field of gastronomy. The city, home to numerous museums, features the Emine Göğüş Kitchen Museum and MSM Gaziantep, representing two distinct approaches to gastro-culture. The Emine Göğüş Kitchen Museum, with its conservation and transmission-focused approach to museology, is designed to showcase the citys culinary heritage. Originally planned as a gourmet restaurant, MSM Gaziantep represents the citys culinary memory by integrating concepts such as functionality, education, and sustainability. The Emine Göğüş Kitchen Museum, Turkeys first kitchen museum, was established to preserve and promote cultural heritage. MSM Gaziantep aims to fulfill various functions such as education and promotion, in addition to providing an experience of the local cuisine. The article aims to discuss the forms of transmission of culinary memory in the context of gastro-culture through two selected examples. MSMs contribution to Gazianteps gastronomic tourism and its contribution to the transmission of cultural heritage at the local, national, and international levels in a product and experience-oriented manner are discussed. The article concludes that both venues are important in terms of representing Gazianteps culinary cultural memory, but MSM Gaziantep has the character of a sustainable living museum in terms of products, experiences, and displays.

 Nutrition, one of the basic human needs, can be described as a multifaceted activity with historical, cultural, economic, architectural, social, and communicative dimensions. From prehistoric times to the modern era, the characteristics of nutrition have largely been determined by geography and climate conditions. With todays communication and transportation capabilities, nutrition is addressed in a wide range of areas, from cultural economics to gastronomic tourism. A review of the relevant literature on this field, which is studied by the science of gastronomy, reveals that it is examined from an interdisciplinary perspective. Today, the concept of gastro-culture, which concerns many disciplines, also encompasses museum activities from the perspective of applied folklore. The article discusses two examples of approaches to gastro-culture: the Gaziantep Emine Göğüş Kitchen Museum and MSM Kitchen Arts Center Gaziantep, in the context of the transmission of kitchen culture memory. Museum activities span a wide range, from ethnographic museology to the concept of living museums, which is evaluated within the scope of applied folklore. Gaziantep is a city listed in UNESCOs Creative Cities Network in the field of gastronomy. The city, home to numerous museums, features the Emine Göğüş Kitchen Museum and MSM Gaziantep, representing two distinct approaches to gastro-culture. The Emine Göğüş Kitchen Museum, with its conservation and transmission-focused approach to museology, is designed to showcase the citys culinary heritage. Originally planned as a gourmet restaurant, MSM Gaziantep represents the citys culinary memory by integrating concepts such as functionality, education, and sustainability. The Emine Göğüş Kitchen Museum, Turkeys first kitchen museum, was established to preserve and promote cultural heritage. MSM Gaziantep aims to fulfill various functions such as education and promotion, in addition to providing an experience of the local cuisine. The article aims to discuss the forms of transmission of culinary memory in the context of gastro-culture through two selected examples. MSMs contribution to Gazianteps gastronomic tourism and its contribution to the transmission of cultural heritage at the local, national, and international levels in a product and experience-oriented manner are discussed. The article concludes that both venues are important in terms of representing Gazianteps culinary cultural memory, but MSM Gaziantep has the character of a sustainable living museum in terms of products, experiences, and displays.

 Nutrition, one of the basic human needs, can be described as a multifaceted activity with historical, cultural, economic, architectural, social, and communicative dimensions. From prehistoric times to the modern era, the characteristics of nutrition have largely been determined by geography and climate conditions. With todays communication and transportation capabilities, nutrition is addressed in a wide range of areas, from cultural economics to gastronomic tourism. A review of the relevant literature on this field, which is studied by the science of gastronomy, reveals that it is examined from an interdisciplinary perspective. Today, the concept of gastro-culture, which concerns many disciplines, also encompasses museum activities from the perspective of applied folklore. The article discusses two examples of approaches to gastro-culture: the Gaziantep Emine Göğüş Kitchen Museum and MSM Kitchen Arts Center Gaziantep, in the context of the transmission of kitchen culture memory. Museum activities span a wide range, from ethnographic museology to the concept of living museums, which is evaluated within the scope of applied folklore. Gaziantep is a city listed in UNESCOs Creative Cities Network in the field of gastronomy. The city, home to numerous museums, features the Emine Göğüş Kitchen Museum and MSM Gaziantep, representing two distinct approaches to gastro-culture. The Emine Göğüş Kitchen Museum, with its conservation and transmission-focused approach to museology, is designed to showcase the citys culinary heritage. Originally planned as a gourmet restaurant, MSM Gaziantep represents the citys culinary memory by integrating concepts such as functionality, education, and sustainability. The Emine Göğüş Kitchen Museum, Turkeys first kitchen museum, was established to preserve and promote cultural heritage. MSM Gaziantep aims to fulfill various functions such as education and promotion, in addition to providing an experience of the local cuisine. The article aims to discuss the forms of transmission of culinary memory in the context of gastro-culture through two selected examples. MSMs contribution to Gazianteps gastronomic tourism and its contribution to the transmission of cultural heritage at the local, national, and international levels in a product and experience-oriented manner are discussed. The article concludes that both venues are important in terms of representing Gazianteps culinary cultural memory, but MSM Gaziantep has the character of a sustainable living museum in terms of products, experiences, and displays.

 Temel insan ihtiyaçları arasında yer alan beslenme tarihsel, kültürel, ekonomik, mimari, sosyal ve iletişim boyutları olan çok yönlü bir etkinlik olarak nitelenebilir. Tarih öncesinden modern döneme dek beslenmenin özelliklerini çoğunlukla coğrafya ve iklim şartları belirlemiştir. Beslenme, bugünün iletişim ve ulaşım olanaklarıyla kültür ekonomisinden gastronomi turizmine varan geniş bir alanda ele alınır. Gastronomi biliminin incelediği bu alanın ilgili literatüre bakıldığında disiplinler arası bakış açısıyla incelendiği görülür. Bugün için birçok disiplini ilgilendiren gastro-kültür kavramı uygulamalı halk bilimi açısından müzecilik faaliyetlerini de kapsar. Makalede gastro-kültüre iki yaklaşım örneği olarak Gaziantep Emine Göğüş Mutfak Müzesi ve MSM Mutfak Sanatları Merkezi Gaziantep, mutfak kültürü belleğinin aktarımı bağlamında ele alınmıştır. Müzecilik faaliyetleri etnografya müzeciliğinden uygulamalı halk bilimi kapsamında değerlendirilen yaşayan müze anlayışına uzanan geniş bir alana yayılır. Gaziantep UNESCOnun yaratıcı şehirler ağı listesinde gastronomi dalında bulunan bir kenttir. Çok sayıda müzeye ev sahipliği yapan kentte Emine Göğüş Mutfak Müzesi ve MSM Gaziantep gastro-kültüre iki farklı yaklaşımı temsil eder. Müzecilik anlayışı olarak korumacılık ve aktarım odaklı olan Emine Göğüş Mutfak Müzesi kentin mutfak belleğini sergilemeye yönelik tasarlanmıştır. Başlangıçta gurme restoran olarak planlanan MSM Gaziantep ise kentin mutfak belleğini işlevsellik, eğitim ve sürdürülebilirlik gibi kavramlarla örtüştürerek temsil eder. Türkiyenin ilk mutfak müzesi olma özelliğini taşıyan Emine Göğüş Mutfak Müzesi kültürel mirası koruma ve tanıtma amacıyla yapılmıştır. MSM Gaziantep ise yöre mutfağını deneyimlemenin yanı sıra eğitim ve tanıtım gibi çeşitli işlevleri yerine getirmeyi hedefler. Makalede, gastro-kültür bağlamında mutfak belleği aktarım biçimlerini seçilen iki örnek üzerinden tartışmak amaçlanmıştır. MSMnin Gaziantep gastronomi turizmine katkısı, kültürel mirasın yerel, ulusal ve uluslararası boyutta ürün ve deneyim odaklı olarak aktarımındaki katkısı konulmuştur. Makalede her iki mekânın da Gaziantepin mutfak kültürü belleğini temsil bakımından önemli olduğu ancak MSM Gaziantepin ürün, deneyim ve gösterim açısından sürdürülebilir bir canlı müze hüviyeti taşıdığı sonucuna varılmıştır.

Makale detayları

TWO APPROACHES TO GASTRO- CULTURE IN GAZIANTEP: EMİNE GÖĞÜŞ KITCHEN MUSEUM AND MSM (CULINARY ARTS CENTER)

Yazarlar:

Cevdet Avcı

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

Türkiye Sahası Türk Halk Bilimi

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.270-286

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348548

pISSN:

2147-2610

culinary culture

Gastro-culture

gastro-museum

Gaziantep

cultural heritageGastro-kültür

gastro-müze

Gaziantep

kültürel miras

mutfak kültürü

Sayı

Makale detayları

Yazarlar: Cevdet Avcı

Yayıncı: Ayla KAŞOĞLU

Ana Başlıklar: Türkiye Sahası Türk Halk Bilimi

Dergi: Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.270-286

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001348548

pISSN: 2147-2610

Sayı

Yazarlar:

Cevdet Avcı

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

Türkiye Sahası Türk Halk Bilimi

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.270-286

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348548

pISSN:

2147-2610