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Journals / Journal of Tourism and Gastronomy Studies / 2018 / Cilt: 6 - Sayı: 3

The Opinions of Hotel Cooks on Molecular Gastronomy: The Case of Nevşehir

Otel Aşçılarının Moleküler Gastronomi Üzerine Düşünceleri: Nevşehir Örneği

EMRAH ÖRGÜN
EMRAH KESKİN
GÜNAY EROL
Pages
215–227
DOI
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AI Summary & Key Takeaways

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

According to the results, it has been determined that the molecular gastronomy is partially known, the molecular gastronomy is not developed in the region, there are not enough materials and equipments, the molecular gastronomy is negatively evaluated for health and the traditional kitchen understanding should be maintained due to the properties for the destination.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the concept of molecular gastronomy and its development process are discussed and some molecular additives are mentioned.
📊
Key Findings & Data:The aim of the study is to determine the opinions of the hotel cooks about molecular gastronomy in Nevşehir, Cappadocia region.
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Conclusion & Impact:According to the results, it has been determined that the molecular gastronomy is partially known, the molecular gastronomy is not developed in the region, there are not enough materials and equipments, the molecular gastronomy is negatively evaluated for health and the traditional kitchen understanding should be maintained due to the properties for the destination.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, the concept of molecular gastronomy and its development process are discussed and some molecular additives are mentioned. The aim of the study is to determine the opinions of the hotel cooks about molecular gastronomy in Nevşehir, Cappadocia region. The data were obtained through semi-structured interview form. According to the results, it has been determined that the molecular gastronomy is partially known, the molecular gastronomy is not developed in the region, there are not enough materials and equipments, the molecular gastronomy is negatively evaluated for health and the traditional kitchen understanding should be maintained due to the properties for the destination.

Özet

Çalışmada moleküler gastronomi kavramı ve gelişim süreci ele alınmış, moleküler mutfaklarda kullanılan bazı katkı maddelerine değinilmiştir. Çalışmanın amacı Kapadokya bölgesinde yer alan Nevşehir’deki otel aşçılarının moleküler gastronomiye yönelik düşüncelerini belirlemektir. Veriler yarı yapılandırılmış görüşme formu aracılığıyla elde edilmiştir. Çalışmadan elde edilen sonuçlara göre; moleküler gastronominin kısmen bilindiği, bölgede moleküler gastronominin gelişmediği, yeterli malzeme ve ekipmanın olmadığı, moleküler gastronominin sağlık açısından olumsuz değerlendirildiği ve destinasyona yönelik özelliklerden dolayı geleneksel mutfak anlayışının devam ettirilmesi gerektiği tespit edilmiştir.

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Cite This Article

ÖRGÜN, E., KESKİN, E., EROL, G. (2018). The Opinions of Hotel Cooks on Molecular Gastronomy: The Case of Nevşehir. Journal of Tourism and Gastronomy Studies, Cilt: 6 - Sayı: 3, 215–227. https://ajindex.com/articles/270964

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