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Journals / Sosyoekonomi / 2020 / Cilt: 28 - Sayı: 43

Transformation of Local Culinary through Gastronomy Tourism

Gastronomi Turizmi Aracılığıyla Yerel Mutfağın Dönüşümü

Serkan Polat
Semra AKTAŞ-POLAT
Pages
243–256
Publication Date
2020-01-25
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This new triangle consists of local, hybrid, and ornamental culinary.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Gastronomy comes from the combination of food with art, pleasure, taste, and science.
📊
Key Findings & Data:In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes food an essential attraction for tourism.
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Conclusion & Impact:This new triangle consists of local, hybrid, and ornamental culinary.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Yerel Mutfak · Lévi-Strauss · Mutfak Üçgeni

Abstract

Gastronomy comes from the combination of food with art, pleasure, taste, and science. In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes food an essential attraction for tourism. The purpose of this paper is to present the transformation process of local culinary through gastronomy tourism. The structuralism approach was employed and the culinary triangle interpreted by Lévi-Strauss in the dilemma of culture and nature was taken as an exemplary model to achieve the goal. The model was transformed into a new triangle named as the Culinary Triangle in Gastronomy Tourism and evaluated in the context of cultural and artistic transformation. This new triangle consists of local, hybrid, and ornamental culinary.

Özet

Gastronomi, yiyeceğin bilim, sanat, haz ve lezzetle birleşiminden doğmaktadır. Yiyeceğin yanı sıra yiyeceğin ait olduğu kültürün deneyimlenmesi de insanları kırsal alanlara, bölgelere ve ülkelere yöneltmekte ve mutfağı turizm için önemli bir çekim unsuru haline getirmektedir. Bu makalenin amacı gastronomi turizmi aracılığıyla yerel mutfağın dönüşüm sürecini göstermektir. Amaca ulaşmak için yapısalcılık yaklaşımından yararlanılarak Lévi-Strauss’un kültür ve doğa ikileminde yorumladığı mutfak üçgeni örnek model olarak alınmıştır. Lévi-Strauss, toplumun analizinde yiyecek ve pişirmeye özel bir önem vermiştir. Yiyeceğin üç hali olarak tanımladığı çiğ, pişmiş ve çürümüş hali üzerinden toplumsal yapıyı analiz etmiştir. Bu model, yerel, hibrit ve süs mutfağından oluşan ve Gastronomi Turizminde Mutfak Üçgeni olarak adlandırılan yeni bir üçgene dönüştürülerek kültürel ve sanatsal dönüşüm bağlamında değerlendirilmiştir.

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Cite This Article

Polat, S., AKTAŞ-POLAT, S. (2020). Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi, Cilt: 28 - Sayı: 43, 243–256. https://ajindex.com/articles/139365

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