Online Journal of Music Sciences

Abstract

This study
aims to analyze the use of a significant sound generated through the
instrumental use of the objects which are located in the service areas of
gastronomic settings, and which, in time, came to achieve universal
recognition, during events where groups had been catered with food and
beverages throughout the history of civilizations, and which served a variety
of purposes such as celebration, commemoration, plain old fun, official or
religious ceremonies and so on. The goal is to come up with an explanation as
to why these sounds are preferred to verbal communication in those settings.

“A
multidisciplinary approach to conservation and analysis serves better in the
process of choosing and assessing professional sounds.” (Yiğit, N., 2012) Even
though the professional sounds concept frequently mentioned in that
study referred to individuals who sang and who had trained their voices, the
present study was rather inspired by that earlier work, and instead focused on
identifying the sounds of gastronomic tools and equipment used in a
professional manner for expression purposes.

In the
culture prevailing in the land of Turkey, certain combinations are now
considered universal preferences. For instance halva is combined with hymns,
çiğ köfte is considered a match with unmetered folk songs, and raki is often
consumed along the tunes of Turkish classical music. Alongside these examples
of music and gastronomy, the use of tools and equipment which played a part in
the development of gastronomy as a science also entails certain references
particularly when combined with sounds which serve as the building blocks of
music. The analysis of these references can go a long way in terms of
developing and understanding the future of the behavioral culture in
gastronomy.