Araştırma Makalesi
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SÖĞÜT’ÜN GASTRONOMİK KİMLİĞİNİN İNCELENMESİ

Yıl 2023, Cilt: 7 Sayı: 2, 346 - 364, 31.10.2023
https://doi.org/10.32958/gastoria.1265112

Öz

Araştırmada Söğüt ve çevresindeki gastronomi kültürünün incelenmesi, sorunlarının tespiti ve bu doğrultuda gastronomik kimliğin ortaya konulması amaçlanmaktadır. Bu amaç doğrultusunda araştırmada nitel araştırma yöntemlerinden fenomenolojik araştırma türü kullanılmıştır. Araştırmanın katılımcılarını Söğüt ve çevresindeki köylerden mutfak kültürüne aşina olduğu saptanan yirmi kişi oluşturmaktadır. Katılımcıların belirlenmesinde olasılıklı olmayan örneklem yöntemlerinden benzeşik örneklem yöntemi kullanılmıştır. Veriler yarı yapılandırılmış görüşme formu aracılığı ile yüz yüze ve çevrim içi platformda elde edilmiştir. Elde edilen veriler içerik analizi ve betimsel yöntem ile analiz edilmiştir. Araştırma sonucunda yörenin gastronomik kimliğini etkileyen sorunlar çevresel etkenler, değişim/dönüşüm, yokluk/kıtlık, yöresellik, geleneksel gıda, dini inanışta gıda, zamanla değişim, sosyal yaşam, ekonomi etkisi ve yabancı mutfak tehdidi olmak üzere on tema altında toplanmıştır. Ayrıca araştırma sonuçları yörenin mutfak kültürünün büyük değişim ve dönüşüm göstermekte olduğunu ortaya koymaktadır.

Kaynakça

  • Aksungur, N. ve Firidin, Ş. (2008). Su kaynaklarının kullanımı ve sürdürülebilirlik. Aquaculture Studies, 2, 9-11. Adams, C., & Manen, M. A. (2017). Teaching Phenomenological Research and Writing. Qualitative Health Research - Sage, 780-791.
  • Ader, H., & Mellenbergh, G. (1999). Research Medhodology in the Life, Behavioural and Social Sciences. London: Sage Publishing.
  • Akbulut, A., & Yazıcıoğlu, İ. (2020). Destinasyon Markası Oluşumunda Gastronomik Kimlik ve İmaj: Konya Örneği. Türk Turizm Araştırmaları Dergisi, 100-120.
  • Akyol, C. (2018). Destinasyonların Sahip Olduğu Gastronomi Kimliğine Bir Bakış; Manisa Örneği. Journal of Tourism and Gastronomy Studies, 240-249.
  • Albaba, K. (2011). Food Cultures of The World Encyclopedia. California: Greenwood.
  • Albala, K. (2012). A Cultural History of Food In The Renaissance. London: Bloomsbury Publishing.
  • Albala, K. (2013). Food: A Cultural Culinary History - Course Guidebook. Virginia: The Great Courses.
  • Anthelme, J., & Savarin, B. (2009). The Physiology of Taste or Meditations on Transcendental Gastronomy. New York: Everyman’s Library (Originally published by The Heritage Press, New York, in 1949).
  • Atkins, P., & Bowler, I. (2001). Food in Society: Economy, Culture, Geography. London: Arnold Publishing.
  • Clapp, J. (2013). The Political Economy of Food Aid in an Era of Agricultural Biotechnology. C. Counihan, & P. V. Esterik içinde, Food and Culture: A Reader (s. 531-545). New York: Routledge.
  • Coren, G. (2018). The Story of Food: An Illustrated History of Everything We Eat. London: Dorling Kindersley Limited.
  • Corvo, P. (2015). Food Culture, concumption and Society. Hampshire: Palgrave Macmillan.
  • Creswell, J., & Creswell, J. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. Los Angeles: Sage Publishings.
  • Cunha, S. (2018). Gastronomic Tourism, A Differential Factor. Millenium, 93-98.
  • Çalışkan, O. (2013). Destinasyon Rekabetçiliği ve Seyahat Motivasyonu Bakımından Gastronomik Kimlik. Journal of Tourism and Gastronomy Studies 1/2, 39-51.
  • Dore, M. (2019). Food and Translation in Montalbano. G. Balirano, & S. Guzzo içinde, Food Across Cultures: Linguistic Insights in Transcultural Tastes (s. 23-42). Cham-Switzerland: Palgrave Macmillan.
  • Edelstein, S. (2011). Food, Cuisine and Cultural Competency: For Culinary, Hospitality and Nutrition Professionals. Boston: Jones and Bartlett Publishers.
  • Edgson, V., & Palmer, A. (2015). GutGastronomy: Revolutionise Your Eating to Create Great Health. London: Jacqui Small.
  • Fieldhouse, P. (1995). Food and Nutrition: Customs and Culture. Derby: Chapman & Hall.
  • Fieldhouse, P. (2017). Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions. California: Abc - Clio Publishing.
  • Forson, P. W. (2013). More than Just the “Big Piece of Chicken”: The Power of Race, Class, and Food in American Consciousness. C. Counihan, & P. V. Esterik içinde, Food and Culture: a Reader (s. 107-118). New York: Routledge.
  • Fox, R. (2007). Reinventing the Gastronomic Identity of Croatian Tourist Destinations. International Journal of Hospitality Management, 546-559.
  • Frankfort-Nachmias, C., Nachmias, D., & DeWaard, J. (2015). Research Methods in the Social Sciences. New York: Worth Publishers A Macmillan Education Company.
  • Garner, M., Wagner, C., & Kawulich, B. (2009). Teaching Research Methods in the Social Sciences. Burlington: Ashgate Publishing Company.
  • Gillespie, C. (2001). European Gastronomy Into the 21st Century. Woburn: Oxford & Butterworth-Heinemann .
  • Guzzo, S., & Gallo, A. (2019). Diasporic Identities in Social Practices: Language and Food in the Loughborough Italian Community. G. Balirano, & S. Guzzo içinde, Food Across Cultures: Linguistic Insights in Transcultural Tastes (s. 71-97). Cham-Switzerland: Palgrave Macmillan.
  • Harrington, R. (2005). Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food. Journal of Culinary Science & Technology, 129-152.
  • Harrington, R. J. (2015). Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food. Journal of Culinary Science & Technology, 129-152.
  • Ji-Song Ku, R. (2014). Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA. Honolulu: University of Hawai'i Press.
  • Lawless, K. (2018). Formerly Known as Food: How the Industrial Food System Is Changing Our Minds, Bodies and Culture. New York: St. Martin's Press.
  • Lodico, M., Spaulding, D., & Voegtle, K. (2006). Methods in Educational Research: From Theory to Practice. San Francisco: Published by Jossey Bass - John Wiley & Sons, Inc.
  • Medina, F. X., & Tresserras, J. (2018). Food, Gastronomy and Tourism: Social and Cultural Perspectives. Jalisco: Universidad de Guadalajara.
  • Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analyses. London: Sage Publishing.
  • Montanari, M. (1993). Avrupa'da Yemeğin Tarihi. Münih, Oxford, Barcelona, Paris, Roma: Afa Yayıncılık İstanbul.
  • Neuman, W. L. (2014). Social Research Methods: Qualitative and Quantitative Approaches. Harlow: Pearson Education Limited.
  • Otero, J. (2018). High-status food is changing: New gastronomic perspectives. International Journal of Gastronomy and Food Science, 35-40.
  • Pakshastra, N. (2016 - April/May/June). Secrets of Indian Gastronomy. Hinduism Today, 38-49.
  • Parasecoli, F. (2008). Bite Me: Food in Popular Culture. New York: Oxford.
  • Petrini, C. (2013). Slow Food Nation: Why Our Food Should Be Good, Clean and Fair. New York: Rizzoli Publishing.
  • Polat, S., & Aktaş Polat, S. (2020). Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi, 243-256.
  • Schifferstein, H. N. (2019). Changing food behaviors in a desirable direction. Current Opinion in Food Science - Elsevier, 30-37.
  • Scholliers, P. (2001). Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. New York: Oxford International Publishers Ltd.
  • Somekh, B., & Lewin, C. (2005). Research Methods in the Social Sciences. London: Sage Publishing.
  • Tanasa, L. (2014). Benefits of Short Food Supply Chains for the Development of Rural Tourism in Romania As Emergent Country During Crisis. Agricultural Economics and Rural Development, 181-193.
  • Teddlie, C., & Tashakkori, A. (2009). Foundations of Mixed Methods Research Integrating Quantitative and Qualitative Approaches in the Social and Behavioral Sciences. California: SAGE Publications.
  • Töre Başat, H., Sandıkçı, M., & Çelik, S. (2017). Gastronomik Kimlik Oluşturmada Yöresel Ürünlerin Rolü: Ürünlerin Satış ve Pazarlanmasına Yönelik Bir Örnek Olay İncelemesi. Journal of Tourism and Gastronomy Studies 5/Special issue2, 64-76.
  • Vernot, D. (2018). Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts. Journal of Ethnic Foods - Sciencedirect, 177-183.
  • Wilkins, J. M., & Hill, S. (2006). Food in the Ancient World. Victoria: Blackwell Publishing Ltd.
  • Yüksel, H. (2011). Turkey. S. Edelstein içinde, Food, Cuisine and Cultural Competency: For Culinary, Hospitality and Nutrition Professionals (s. 561-569). Boston: Jones and Bartlett Publishers. Sosyal Bilimler Dergisi, 26(7), 320-333.

Exemination of The Gastronomic Identity of Söğüt

Yıl 2023, Cilt: 7 Sayı: 2, 346 - 364, 31.10.2023
https://doi.org/10.32958/gastoria.1265112

Öz

In the research, it is aimed to examine the gastronomic culture in Söğüt and its surroundings, to identify its problems and to reveal the gastronomic identity in this direction. For this purpose, phenomenological research type, one of the qualitative research methods, was used in the research. The participants of the research consist of twenty people from Söğüt and the surrounding villages who were found to be familiar with the culinary culture. The homogeneous sampling method, one of the nonprobability sampling methods, was used to determine the participants. The data were obtained face-to-face and online via a semi-structured interview form. The obtained data were analyzed by content analysis and descriptive method. As a result of the research, the problems affecting the gastronomic identity of the region are grouped under ten themes: environmental factors, change/transformation, lack/famine, locality, traditional food, food in religious belief, change over time, social life, economy effect and foreign cuisine threat. In addition, the results of the research reveal that the culinary culture of the region is undergoing great change and transformation.

Kaynakça

  • Aksungur, N. ve Firidin, Ş. (2008). Su kaynaklarının kullanımı ve sürdürülebilirlik. Aquaculture Studies, 2, 9-11. Adams, C., & Manen, M. A. (2017). Teaching Phenomenological Research and Writing. Qualitative Health Research - Sage, 780-791.
  • Ader, H., & Mellenbergh, G. (1999). Research Medhodology in the Life, Behavioural and Social Sciences. London: Sage Publishing.
  • Akbulut, A., & Yazıcıoğlu, İ. (2020). Destinasyon Markası Oluşumunda Gastronomik Kimlik ve İmaj: Konya Örneği. Türk Turizm Araştırmaları Dergisi, 100-120.
  • Akyol, C. (2018). Destinasyonların Sahip Olduğu Gastronomi Kimliğine Bir Bakış; Manisa Örneği. Journal of Tourism and Gastronomy Studies, 240-249.
  • Albaba, K. (2011). Food Cultures of The World Encyclopedia. California: Greenwood.
  • Albala, K. (2012). A Cultural History of Food In The Renaissance. London: Bloomsbury Publishing.
  • Albala, K. (2013). Food: A Cultural Culinary History - Course Guidebook. Virginia: The Great Courses.
  • Anthelme, J., & Savarin, B. (2009). The Physiology of Taste or Meditations on Transcendental Gastronomy. New York: Everyman’s Library (Originally published by The Heritage Press, New York, in 1949).
  • Atkins, P., & Bowler, I. (2001). Food in Society: Economy, Culture, Geography. London: Arnold Publishing.
  • Clapp, J. (2013). The Political Economy of Food Aid in an Era of Agricultural Biotechnology. C. Counihan, & P. V. Esterik içinde, Food and Culture: A Reader (s. 531-545). New York: Routledge.
  • Coren, G. (2018). The Story of Food: An Illustrated History of Everything We Eat. London: Dorling Kindersley Limited.
  • Corvo, P. (2015). Food Culture, concumption and Society. Hampshire: Palgrave Macmillan.
  • Creswell, J., & Creswell, J. (2018). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. Los Angeles: Sage Publishings.
  • Cunha, S. (2018). Gastronomic Tourism, A Differential Factor. Millenium, 93-98.
  • Çalışkan, O. (2013). Destinasyon Rekabetçiliği ve Seyahat Motivasyonu Bakımından Gastronomik Kimlik. Journal of Tourism and Gastronomy Studies 1/2, 39-51.
  • Dore, M. (2019). Food and Translation in Montalbano. G. Balirano, & S. Guzzo içinde, Food Across Cultures: Linguistic Insights in Transcultural Tastes (s. 23-42). Cham-Switzerland: Palgrave Macmillan.
  • Edelstein, S. (2011). Food, Cuisine and Cultural Competency: For Culinary, Hospitality and Nutrition Professionals. Boston: Jones and Bartlett Publishers.
  • Edgson, V., & Palmer, A. (2015). GutGastronomy: Revolutionise Your Eating to Create Great Health. London: Jacqui Small.
  • Fieldhouse, P. (1995). Food and Nutrition: Customs and Culture. Derby: Chapman & Hall.
  • Fieldhouse, P. (2017). Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions. California: Abc - Clio Publishing.
  • Forson, P. W. (2013). More than Just the “Big Piece of Chicken”: The Power of Race, Class, and Food in American Consciousness. C. Counihan, & P. V. Esterik içinde, Food and Culture: a Reader (s. 107-118). New York: Routledge.
  • Fox, R. (2007). Reinventing the Gastronomic Identity of Croatian Tourist Destinations. International Journal of Hospitality Management, 546-559.
  • Frankfort-Nachmias, C., Nachmias, D., & DeWaard, J. (2015). Research Methods in the Social Sciences. New York: Worth Publishers A Macmillan Education Company.
  • Garner, M., Wagner, C., & Kawulich, B. (2009). Teaching Research Methods in the Social Sciences. Burlington: Ashgate Publishing Company.
  • Gillespie, C. (2001). European Gastronomy Into the 21st Century. Woburn: Oxford & Butterworth-Heinemann .
  • Guzzo, S., & Gallo, A. (2019). Diasporic Identities in Social Practices: Language and Food in the Loughborough Italian Community. G. Balirano, & S. Guzzo içinde, Food Across Cultures: Linguistic Insights in Transcultural Tastes (s. 71-97). Cham-Switzerland: Palgrave Macmillan.
  • Harrington, R. (2005). Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food. Journal of Culinary Science & Technology, 129-152.
  • Harrington, R. J. (2015). Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food. Journal of Culinary Science & Technology, 129-152.
  • Ji-Song Ku, R. (2014). Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA. Honolulu: University of Hawai'i Press.
  • Lawless, K. (2018). Formerly Known as Food: How the Industrial Food System Is Changing Our Minds, Bodies and Culture. New York: St. Martin's Press.
  • Lodico, M., Spaulding, D., & Voegtle, K. (2006). Methods in Educational Research: From Theory to Practice. San Francisco: Published by Jossey Bass - John Wiley & Sons, Inc.
  • Medina, F. X., & Tresserras, J. (2018). Food, Gastronomy and Tourism: Social and Cultural Perspectives. Jalisco: Universidad de Guadalajara.
  • Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analyses. London: Sage Publishing.
  • Montanari, M. (1993). Avrupa'da Yemeğin Tarihi. Münih, Oxford, Barcelona, Paris, Roma: Afa Yayıncılık İstanbul.
  • Neuman, W. L. (2014). Social Research Methods: Qualitative and Quantitative Approaches. Harlow: Pearson Education Limited.
  • Otero, J. (2018). High-status food is changing: New gastronomic perspectives. International Journal of Gastronomy and Food Science, 35-40.
  • Pakshastra, N. (2016 - April/May/June). Secrets of Indian Gastronomy. Hinduism Today, 38-49.
  • Parasecoli, F. (2008). Bite Me: Food in Popular Culture. New York: Oxford.
  • Petrini, C. (2013). Slow Food Nation: Why Our Food Should Be Good, Clean and Fair. New York: Rizzoli Publishing.
  • Polat, S., & Aktaş Polat, S. (2020). Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi, 243-256.
  • Schifferstein, H. N. (2019). Changing food behaviors in a desirable direction. Current Opinion in Food Science - Elsevier, 30-37.
  • Scholliers, P. (2001). Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. New York: Oxford International Publishers Ltd.
  • Somekh, B., & Lewin, C. (2005). Research Methods in the Social Sciences. London: Sage Publishing.
  • Tanasa, L. (2014). Benefits of Short Food Supply Chains for the Development of Rural Tourism in Romania As Emergent Country During Crisis. Agricultural Economics and Rural Development, 181-193.
  • Teddlie, C., & Tashakkori, A. (2009). Foundations of Mixed Methods Research Integrating Quantitative and Qualitative Approaches in the Social and Behavioral Sciences. California: SAGE Publications.
  • Töre Başat, H., Sandıkçı, M., & Çelik, S. (2017). Gastronomik Kimlik Oluşturmada Yöresel Ürünlerin Rolü: Ürünlerin Satış ve Pazarlanmasına Yönelik Bir Örnek Olay İncelemesi. Journal of Tourism and Gastronomy Studies 5/Special issue2, 64-76.
  • Vernot, D. (2018). Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts. Journal of Ethnic Foods - Sciencedirect, 177-183.
  • Wilkins, J. M., & Hill, S. (2006). Food in the Ancient World. Victoria: Blackwell Publishing Ltd.
  • Yüksel, H. (2011). Turkey. S. Edelstein içinde, Food, Cuisine and Cultural Competency: For Culinary, Hospitality and Nutrition Professionals (s. 561-569). Boston: Jones and Bartlett Publishers. Sosyal Bilimler Dergisi, 26(7), 320-333.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Duran Cankül 0000-0001-5067-6904

Ahmet Ünver Bu kişi benim 0000-0003-3733-6547

Erken Görünüm Tarihi 30 Ekim 2023
Yayımlanma Tarihi 31 Ekim 2023
Gönderilme Tarihi 14 Mart 2023
Kabul Tarihi 3 Nisan 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 2

Kaynak Göster

APA Cankül, D., & Ünver, A. (2023). SÖĞÜT’ÜN GASTRONOMİK KİMLİĞİNİN İNCELENMESİ. Gastroia: Journal of Gastronomy And Travel Research, 7(2), 346-364. https://doi.org/10.32958/gastoria.1265112