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Geçmişten Günümüze Gastronomi Trendleri: Potansiyel Yerli Turistlerin Yenilebilir Böcekler Akımına Yönelik Algılarının Ölçülmesi

Year 2023, Volume: 3 Issue: 2, 123 - 154, 26.12.2023

Ramazan Karaman Düriye Bozok

Abstract

Hızlı kentleşme ve yükselen ekonomiler sebebiyle gelişmekte olan ülkelerde küresel gıda talebinin yönü, özellikle son on yıl içerisinde önemli bir değişim göstermektedir. Özellikle hayvancılıktan et üretiminin yetersiz hale gelmesi, insanların alternatif kaynaklara yönelmesine sebep olmaktadır. 2050 yılı itibariyle insan nüfusunun 9 milyarı aşacağı ve mevcut gıda talebinin %70 artacağı öngörülmektedir. Bu durum gelişmekte olan ülkelerde daha hissedilir hale gelmekle birlikte kişi başına düşen et miktarında da bir azalış öngörülmektedir. Buda insanların hayvansal protein ihtiyaçlarını karşılamak adına alternatif kaynaklara yönelmelerine sebep olmaktadır. Dünyada yaygın olarak tüketilen ve yüksek besin içeriklerine sahip olan yenilebilir böcekler, insanların bu ihtiyacını karşılayabilecek ve daha sürdürülebilir bir yetiştiricilik imkânı sağlayacak potansiyeldedirler. Bu çalışmada Türkiye’de yaşayan potansiyel yerli turistlerin böcek tüketimine yönelik algılarının belirlenmesi amaçlanmıştır.
Çalışma kapsamında İstanbul ilinde yaşayan potansiyel yerli turistlerden anket yolu ile veriler toplanmış olup 388 veri çalışma kapsamında değerlendirilmeye alınmıştır. Araştırma sonucunda katılımcıların böcek tüketimine yönelik algılarının sosyo-demografik özelliklerine göre anlamlı bir farklılık gösterdiği tespit edilmiştir. Ayrıca katılımcıların algılarının etnik gıda tüketim durumlarına, kişilik özelliklerine, gıda ürünü seçimlerinde etkili olan faktörlere göre de anlamlı bir farklılık gösterdiği tespit edilmiştir. Sonuç olarak erkek katılımcıların algılarının kadın katılımcılara göre daha pozitif yönde olduğu fakat genel anlamda katılımcıların böcek tüketimine yönelik algılarının negatif ya da kararsıza yakın olduğu saptanmıştır. Bu sonuçlardan hareketle, belirlenen hipotezlerin biri desteklenmeyip biri kısmen desteklenmiş olmakla birlikte diğer tüm hipotezler desteklenmiştir.

Keywords

Alternatif Besin Kaynağı Gastronomi Trend Yenilebilir Böcekler

Supporting Institution

Balıkesir Üniversitesi, Bilimsel Araştırmalar Projeleri Koordinasyon Birimi

Project Number

2018/042

References

  • Anankware PJ, Fening KO, Osekre E, Obeng-Ofori D, 2015. Insects As Food and Feed: A Review. International Journal of Agricultural Research and Reviews 3(1), 143-1
  • Baker, M. A., Shin, J. T. ve Kim, Y. W. (2016). An Exploration And İnvestigation Of Edible İnsect Consumption: The İmpacts Of İmage and Description On Risk Perceptions And Purchase İntent. Psychology and Marketing, 33(2), 94-112.
  • Başçınar, N. S. (2007). Ülkemizdeki Kabuklu ve Yumuşakça Su Ürünleri Üretimi ve İhracatı. Yunus Araştırma Bülteni, 2, 13-17.
  • Bugs On The Menu (2018). Top 10 Bug-Eating Health Benefits. http://bugsonthemenu.com/top10HealthBenefits (Erişim Tarihi: 19.12.2018).
  • Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., ... ve Francis, F. (2014). Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. Journal of Sensory Studies, 29(1), 14-20.
  • Chang, R. C. Y., Kivela, J. ve Mak, A. H. N. (2010). Food Preferences of Chinese Tourists. Annals of Tourism Research, 37(4), 989–1011.
  • Chen, X. ve Feng, Y. (1999). The Edible İnsects of China. Beijing, China: Science and Technology Publishing House.
  • DeFoliart, G. R. (1992). Insects as Human Food: Gene Defoliart Discusses Some Nutritional and Economic Aspects. Crop protection, 11(5), 395-399.
  • Frank, R. A. ve Van der Klaauw, N. (1994). The Contribution of Chemosensory Factors to İndividual Differences in Reported Food Preferences. Appetite, 22, 101–123.
  • Finke, M. D. ve Oonincx, D. (2014). Insects as Food for İnsectivores. In Mass Production of Beneficial Organisms 583-616.
  • Gahukar, R. T. (2011). Entomophagy and Human Food Security. International Journal of Tropical Insect Science, 31(3), 129-144.
  • Goodland, R. ve Anhang, J. (2009). Livestock and Climate Change. What if the Key Actors in Climate Change Were Pigs, Chickens and Cows? Worldwatch Institute, Washington DC, 10–19
  • Jongema, Y. 2012. List of Edible İnsect Species of the World. Wageningen, Laboratory of Entomology, Wageningen University. https://www.wur.nl/en/Research-Results/Chair-groups/Plant Sciences/Laboratory-of-Entomology/Edible-insects/Worldwide-species list.htm (Erişim Tarihi: 28.12.2018).
  • Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çekirge: Nitel Bir Uygulama. Journal of Tourism and Gastronomy Studies, 7 (3), 1573-1587.
  • Katayama, N., Yamashita, M., Wada, H. ve Mitsuhashi, J. (2005). Entomophagy as Part of A Space Diet for Habitation on Mars. The Journal of Space Technology and Science, Special Issue on Space Agriculture, 21(2), 27-38.
  • Koivisto-Hursti, U. K. ve Sjo Den, P. (1997). Food and General Neophobia and Their Relationship With Self-Reported Food Choice: Familial Resemblance in Swedish Families With Children of Ages 7–17 Years. Appetite, 29, 89–103.
  • Kouřimská, L. ve Adámková, A. (2016). Nutritional and Sensory Quality of Edible İnsects. NFS Journal, 4, 22-26.
  • Kraig, B. (2004). Entomophagy. Hosking, R. (Ed.), Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004. Great Britain. Prospect Books.
  • Kurgun H. ve Bağıran Özşeker D. (2016). Gastronomi ve Turizm.(1. Baskı). Detay Yayıncılık, Ankara, (1- 360)
  • Kurgun O. (2016). Gastronomide Trendler. Kurgun H. ve Bağıran Özşeker D. (Ed.). Gastronomi ve Turizm. Ankara: Detay Yayıncılık.
  • Kurgun, H. (2017). Gastronomi Trendleri Milenyum ve Ötesi. (1. Baskı). Detay Yayıncılık. Ankara (1- 274).
  • Kurgun, O. (2016). Gastronomide Trendler. Kurgun H. ve Bağıran Özşeker D. (Ed.). Gastronomi ve Turizm. Ankara: Detay Yayıncılık.
  • Kurgun, O. (2017). Yenilebilir Böcekler. Kurgun H. (Ed.). Gastronomi Trendleri Milenyum ve Ötesi. Ankara: Detay Yayıncılık.
  • Makkar, H. P., Tran, G., Heuzé, V. ve Ankers, P. (2014). State of the Art on Use of İnsects As Animal Feed. Animal Feed Science and Technology, 197, 1-33.
  • Mankan, E. (2017). Gastronomide Yeni Trendler-Yenilebilir Böcekler. International Periodical for the Languages, Literature and History of Turkish or Turkic, 12(3), 425- 440.
  • Mitsuhashi, J. (2016). Edible Insects of the World. CRC Press, Boca Raton, FL, USA, 1- 296.
  • Pal, P. ve Roy, S. (2014). Edible İnsects: Future Of Human Food A Review. International Letters of Natural Sciences, 21, 1- 11.
  • Paul, A., Frederich, M., Uyttenbroeck, R., Hatt, S., Malik, P., Lebecque, S., ... ve Deleu, M. (2016). Grasshoppers as a food source? A review. Biotechnologie, Agronomie, Société et Environnement. Biotechnology, Agronomy, Society and Environment, 20(1), 337-352
  • Payne, C. L. R., Scarborough, P., Rayner, M. ve Nonaka, K. (2016). Are Edible İnsects More or Less ‘Healthy’than Commonly Consumed Meats? A Comparison Using Two Nutrient Profiling Models Developed to Combat Over And Undernutrition. European journal of clinical nutrition, 70(3), 1- 285.
  • Premalatha, M., Abbasi, T., Abbasi, T. ve Abbasi, S. A. (2011). Energy Efficient Food Production to Reduce Global Warming and Ecodegradation: The Use of Edible İnsects. Renewable and Sustainable Energy Reviews, 15(9), 4357- 4360.
  • Ramaswamy, S. B. (2015). Setting the Table for A Hotter, Flatter, More Crowded Earth: İnsects on The Menu?. Journal of Insects as Food and Feed, 1(3), 171-178.
  • Ramos-Elorduy J. (1998). Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects. Park Street Press, Rochester, Paris.
  • Ramos-Elorduy, J. 2005. Insects: A Hopeful Food Source. M.G. Paoletti, (Ed.). Ecological İmplications of Minilivestock. Enfield NH, USA. Science Publications.
  • Rumpold, B. A. ve Schlüter, O. K. (2013). Nutritional Composition and Safety Aspects of Edible İnsects. Molecular nutrition & food research, 57(5), 802-823.
  • Sogari, G., Menozzi, D. ve Mora, C. (2015). Exploring Young Foodies Knowledge and Attitude Regarding Entomophagy: A Qualitative Study in Italy. International Journal of Gastronomy and Food Science, 7, 16-19.
  • Tuorila, H., Lahteenmaki, L., Pohjalainen, L. ve Lotti, L. (2001). Food Neophobia Among the Finns and Related Responses to Familiar and Unfamiliar Foods. Food Quality and Preference, 12, 29–37.
  • Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. ve Vantomme, P., (2013). Edible Insects Future Prospects for Food and Feed Security. FAO, 171, Forestry Paper
  • Van Huis, A. (2015). Edible İnsects Contributing to Food Security, Agric and Food Secur, 4(20), 1- 9.
  • Verkerk, M. C., Tramper, J., Van Trijp, J. C. M. ve Martens, D. E. (2007). Insect Cells for Human Food. Biotechnology advances, 25(2), 198-202.
  • Xiaoming, C. Ying, F. ve Hong, Z. (2010). Review of The Nutritive Value of Edible İnsects. Edible İnsects and Other İnvertebrates in Australia: Future Prospects, Proceedings of A Workshop On Asia-Pacific Resources and Their Potential For Development, 85- 92
  • Yen, A. L. (2009). Edible İnsects: Traditional Knowledge or Western Phobia?. Entomological research, 39(5), 289- 298.
  • Yen, A. L. (2012). Edible İnsects and Management of Country. Ecological Management & Restoration, 13(1), 97-99.
  • www.antalyaçekirge.com (Erişim Tarihi: 25.11.2018)
  • www.entomophagy.com (Erişim Tarihi: 18.10.2018)

Year 2023, Volume: 3 Issue: 2, 123 - 154, 26.12.2023

Ramazan Karaman Düriye Bozok

Abstract

Project Number

2018/042

References

  • Anankware PJ, Fening KO, Osekre E, Obeng-Ofori D, 2015. Insects As Food and Feed: A Review. International Journal of Agricultural Research and Reviews 3(1), 143-1
  • Baker, M. A., Shin, J. T. ve Kim, Y. W. (2016). An Exploration And İnvestigation Of Edible İnsect Consumption: The İmpacts Of İmage and Description On Risk Perceptions And Purchase İntent. Psychology and Marketing, 33(2), 94-112.
  • Başçınar, N. S. (2007). Ülkemizdeki Kabuklu ve Yumuşakça Su Ürünleri Üretimi ve İhracatı. Yunus Araştırma Bülteni, 2, 13-17.
  • Bugs On The Menu (2018). Top 10 Bug-Eating Health Benefits. http://bugsonthemenu.com/top10HealthBenefits (Erişim Tarihi: 19.12.2018).
  • Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., ... ve Francis, F. (2014). Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development. Journal of Sensory Studies, 29(1), 14-20.
  • Chang, R. C. Y., Kivela, J. ve Mak, A. H. N. (2010). Food Preferences of Chinese Tourists. Annals of Tourism Research, 37(4), 989–1011.
  • Chen, X. ve Feng, Y. (1999). The Edible İnsects of China. Beijing, China: Science and Technology Publishing House.
  • DeFoliart, G. R. (1992). Insects as Human Food: Gene Defoliart Discusses Some Nutritional and Economic Aspects. Crop protection, 11(5), 395-399.
  • Frank, R. A. ve Van der Klaauw, N. (1994). The Contribution of Chemosensory Factors to İndividual Differences in Reported Food Preferences. Appetite, 22, 101–123.
  • Finke, M. D. ve Oonincx, D. (2014). Insects as Food for İnsectivores. In Mass Production of Beneficial Organisms 583-616.
  • Gahukar, R. T. (2011). Entomophagy and Human Food Security. International Journal of Tropical Insect Science, 31(3), 129-144.
  • Goodland, R. ve Anhang, J. (2009). Livestock and Climate Change. What if the Key Actors in Climate Change Were Pigs, Chickens and Cows? Worldwatch Institute, Washington DC, 10–19
  • Jongema, Y. 2012. List of Edible İnsect Species of the World. Wageningen, Laboratory of Entomology, Wageningen University. https://www.wur.nl/en/Research-Results/Chair-groups/Plant Sciences/Laboratory-of-Entomology/Edible-insects/Worldwide-species list.htm (Erişim Tarihi: 28.12.2018).
  • Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çekirge: Nitel Bir Uygulama. Journal of Tourism and Gastronomy Studies, 7 (3), 1573-1587.
  • Katayama, N., Yamashita, M., Wada, H. ve Mitsuhashi, J. (2005). Entomophagy as Part of A Space Diet for Habitation on Mars. The Journal of Space Technology and Science, Special Issue on Space Agriculture, 21(2), 27-38.
  • Koivisto-Hursti, U. K. ve Sjo Den, P. (1997). Food and General Neophobia and Their Relationship With Self-Reported Food Choice: Familial Resemblance in Swedish Families With Children of Ages 7–17 Years. Appetite, 29, 89–103.
  • Kouřimská, L. ve Adámková, A. (2016). Nutritional and Sensory Quality of Edible İnsects. NFS Journal, 4, 22-26.
  • Kraig, B. (2004). Entomophagy. Hosking, R. (Ed.), Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004. Great Britain. Prospect Books.
  • Kurgun H. ve Bağıran Özşeker D. (2016). Gastronomi ve Turizm.(1. Baskı). Detay Yayıncılık, Ankara, (1- 360)
  • Kurgun O. (2016). Gastronomide Trendler. Kurgun H. ve Bağıran Özşeker D. (Ed.). Gastronomi ve Turizm. Ankara: Detay Yayıncılık.
  • Kurgun, H. (2017). Gastronomi Trendleri Milenyum ve Ötesi. (1. Baskı). Detay Yayıncılık. Ankara (1- 274).
  • Kurgun, O. (2016). Gastronomide Trendler. Kurgun H. ve Bağıran Özşeker D. (Ed.). Gastronomi ve Turizm. Ankara: Detay Yayıncılık.
  • Kurgun, O. (2017). Yenilebilir Böcekler. Kurgun H. (Ed.). Gastronomi Trendleri Milenyum ve Ötesi. Ankara: Detay Yayıncılık.
  • Makkar, H. P., Tran, G., Heuzé, V. ve Ankers, P. (2014). State of the Art on Use of İnsects As Animal Feed. Animal Feed Science and Technology, 197, 1-33.
  • Mankan, E. (2017). Gastronomide Yeni Trendler-Yenilebilir Böcekler. International Periodical for the Languages, Literature and History of Turkish or Turkic, 12(3), 425- 440.
  • Mitsuhashi, J. (2016). Edible Insects of the World. CRC Press, Boca Raton, FL, USA, 1- 296.
  • Pal, P. ve Roy, S. (2014). Edible İnsects: Future Of Human Food A Review. International Letters of Natural Sciences, 21, 1- 11.
  • Paul, A., Frederich, M., Uyttenbroeck, R., Hatt, S., Malik, P., Lebecque, S., ... ve Deleu, M. (2016). Grasshoppers as a food source? A review. Biotechnologie, Agronomie, Société et Environnement. Biotechnology, Agronomy, Society and Environment, 20(1), 337-352
  • Payne, C. L. R., Scarborough, P., Rayner, M. ve Nonaka, K. (2016). Are Edible İnsects More or Less ‘Healthy’than Commonly Consumed Meats? A Comparison Using Two Nutrient Profiling Models Developed to Combat Over And Undernutrition. European journal of clinical nutrition, 70(3), 1- 285.
  • Premalatha, M., Abbasi, T., Abbasi, T. ve Abbasi, S. A. (2011). Energy Efficient Food Production to Reduce Global Warming and Ecodegradation: The Use of Edible İnsects. Renewable and Sustainable Energy Reviews, 15(9), 4357- 4360.
  • Ramaswamy, S. B. (2015). Setting the Table for A Hotter, Flatter, More Crowded Earth: İnsects on The Menu?. Journal of Insects as Food and Feed, 1(3), 171-178.
  • Ramos-Elorduy J. (1998). Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects. Park Street Press, Rochester, Paris.
  • Ramos-Elorduy, J. 2005. Insects: A Hopeful Food Source. M.G. Paoletti, (Ed.). Ecological İmplications of Minilivestock. Enfield NH, USA. Science Publications.
  • Rumpold, B. A. ve Schlüter, O. K. (2013). Nutritional Composition and Safety Aspects of Edible İnsects. Molecular nutrition & food research, 57(5), 802-823.
  • Sogari, G., Menozzi, D. ve Mora, C. (2015). Exploring Young Foodies Knowledge and Attitude Regarding Entomophagy: A Qualitative Study in Italy. International Journal of Gastronomy and Food Science, 7, 16-19.
  • Tuorila, H., Lahteenmaki, L., Pohjalainen, L. ve Lotti, L. (2001). Food Neophobia Among the Finns and Related Responses to Familiar and Unfamiliar Foods. Food Quality and Preference, 12, 29–37.
  • Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. ve Vantomme, P., (2013). Edible Insects Future Prospects for Food and Feed Security. FAO, 171, Forestry Paper
  • Van Huis, A. (2015). Edible İnsects Contributing to Food Security, Agric and Food Secur, 4(20), 1- 9.
  • Verkerk, M. C., Tramper, J., Van Trijp, J. C. M. ve Martens, D. E. (2007). Insect Cells for Human Food. Biotechnology advances, 25(2), 198-202.
  • Xiaoming, C. Ying, F. ve Hong, Z. (2010). Review of The Nutritive Value of Edible İnsects. Edible İnsects and Other İnvertebrates in Australia: Future Prospects, Proceedings of A Workshop On Asia-Pacific Resources and Their Potential For Development, 85- 92
  • Yen, A. L. (2009). Edible İnsects: Traditional Knowledge or Western Phobia?. Entomological research, 39(5), 289- 298.
  • Yen, A. L. (2012). Edible İnsects and Management of Country. Ecological Management & Restoration, 13(1), 97-99.
  • www.antalyaçekirge.com (Erişim Tarihi: 25.11.2018)
  • www.entomophagy.com (Erişim Tarihi: 18.10.2018)
There are 44 citations in total.

Details

Primary Language Turkish
Subjects Gastronomic Trends
Journal Section Araştırma Makalesi
Authors

Ramazan Karaman 0000-0002-3801-2651

Düriye Bozok 0000-0002-3703-6918

Project Number 2018/042
Early Pub Date December 26, 2023
Publication Date December 26, 2023
Submission Date December 3, 2023
Acceptance Date December 11, 2023
Published in Issue Year 2023 Volume: 3 Issue: 2

Cite

APA Karaman, R., & Bozok, D. (2023). Geçmişten Günümüze Gastronomi Trendleri: Potansiyel Yerli Turistlerin Yenilebilir Böcekler Akımına Yönelik Algılarının Ölçülmesi. Boyabat İktisadi Ve İdari Bilimler Fakültesi E-Dergisi, 3(2), 123-154.
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