TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/20.500.14365/4
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Article Culinary Students’ Awareness, Perceptions and Attitudes Towards Farmed Versus Wild Fish(2025-10-23) Öztürk, BetülThe issue of seafood sustainability has come to the fore as a critical concern within the domain of food systems. This issue is of pertinence to culinary professionals, who wield a significant influence on consumer habits and the composition of menus. However, there is a paucity of research that has examined how future chefs, as gastronomy students, perceive farmed versus wild fish in terms of health, ethics, and sustainability. The present study investigates the attitudes of gastronomy and culinary arts students (N=399) toward fish sourcing practices for the purpose of identifying perception structures and preference patterns. A structured questionnaire was administered, and the resulting data were analyzed using exploratory factor analysis (EFA) and Wilcoxon signed-rank tests. The EFA identified three primary components: sustainability and ethics, subjective knowledge, and students' involvement, with 71.5% of the total explained variance. The factors exhibited substantial internal consistency, as evidenced by Cronbach's alpha (>0.83), composite reliability (>0.88), and its average variance extracted (AVE) (>0.65). While students demonstrated a high level of concern for environmental practices and fish welfare, their subjective knowledge regarding the evaluation and purchase of fish remained limited. Paired comparison using the Wilcoxon signed-rank test revealed statistically significant preferences for wild fish across multiple attributes, including healthiness, nutritional value, ethical production, availability, and safety (p <0.001), with effect sizes ranging from moderate to large (r = 0.254–0.534). These findings suggest the presence of a value–knowledge gap, wherein students are ethically engaged yet informationally underprepared to evaluate aquaculture products. These findings underscore the necessity for targeted educational innovations within culinary programs to enhance students' aquaculture literacy, critical evaluation skills, and sustainable sourcing competence. As future professionals who influence consumer preferences and industry practices, culinary students require a more balanced understanding of seafood systems.Article Evaluation of the Interview with ChatGPT on İzmir Breakfast Culture: Content Quality and Reliability Analysis(2025) Öztürk, BetülA notable component of Turkish cuisine, the “serpme kahvaltı (Turkish breakfast assorted small dishes or ritual)” has been recognized by TasteAtlas as the world’s premier breakfast in 2025. In light of intensely competitive nature of the tourism sector, this announcement is of significant importance in influencing tourists’ selection of destinations for culinary experiences centered around Turkish cuisine. The rapid development of artificial intelligence technology has led to the integration of conversational interaction capabilities through the implementation of user prompts. This integration has been achieved by incorporating Chat Generative Pre-Trained transformer (ChatGPT) technology in various fields, including medicine, tourism, law and business operations. The objective of this study is to assess ChatGPT's capacity in the domain of gastronomy tourism. To this end, an interview was designed with ChatGPT to ascertain its responses regarding Izmir breakfast culture. The interview questions were developed to assess the reliability, quality, and proficiency of the ChatGPT responses concerning Izmir breakfast dishes. The thematic framework of the inquiry was delineated as follows: the conceptualization of the Izmir breakfast, the representation of disparate Izmir sub-geographies, geographical indications, traditions transmitted from the past to the present, and the differentiation of Izmir breakfast from other Turkish breakfast culture. The responses provided by ChatGPT were compiled and assessed by secondary documentary analysis to evaluate the reliability and efficiency of ChatGPT. The findings indicated that ChatGPT is a valuable resource with moderate reliability. This conclusion is substantiated by the identification of false or fabricated references utilized by ChatGPT during the information generation process. However, it is imperative to acknowledge that the information generated by ChatGPT is principally designed for the preliminary acquisition of knowledge.Article İzmı̇r Mutfak Kültüründe Göç ve Dini Pratiklerle Bağlantılı Gastronomi Turizmi Ürünü Gıdaların Gastronomi Turizmi Ürün Yolculuğu(2017) Öztürk, BetülYemek ve göç arasındaki ilişki, tarih boyunca mutfak kültürünün şekillenmesinde önemli bir rol oynamıştır. Hem ev sahipleri hem de göçmenler için bir bölgenin tarihi ve coğrafyası, belirli bir mutfak kültüründeki mevcut gıdalarını etkilemektedir. Bu çalışma, üç farklı mutfak öğesinin evrimini kapsamlı bir şekilde incelemektedir: boyoz, sübye ve midye dolma. Bu gıdalar, İzmir mutfağının gelişimine katkıda bulunan ayrılmaz bir bileşeni ve zengin bir mirası temsil etmektedir. Çalışma, bu yiyeceklerin evriminde dinin ve etnik kültürlerin etkisini ve İzmir'in mutfak mirasını nasıl sembolize ettiklerini araştırmaktadır. Bu üç sembolik yiyeceğin tarihsel seyrini izlemek için titiz bir belge analizi yapılmış, göçmenlerin ve diasporalarının ev sahibi mutfak kültürünün evrimi üzerindeki etkisi incelenmiştir. Bu çalışmanın bulguları, coğrafi ve tarihsel değişimlerin bu üç sembolik yiyeceğin mutfak geleneklerini etkilediğini ve göçmenler ile ev sahibi nüfus arasındaki etkileşimlerden etkilenen tariflerin uyarlanmasıyla sonuçlandığını göstermiştir. Sonuç olarak, turizm endüstrisinin gastronomi sektörüne de katkıda bulunan benzersiz mutfak ürünleri ortaya çıkmıştır.Article Culinary Medicine: A New Era of Health Through the Kitchen(2025-03-25) Ozdogan, Osman Nuri; Öztürk, BetülCulinary medicine is a recently established field of study that employs an innovative approach to food and cooking with the objective of promoting healthy ageing, mitigating the effects of chronic diseases, and addressing lifestyle diseases. Over the past decade, the discipline of culinary medicine has been incorporated into several different academic fields, including medicine, nutrition and dietetics, nursing, physician training, clinical practice, and gastronomy and culinary arts. The objective of this study is to examine the researchers published in Scopus in terms of descriptive, performance and research themes through the implementation of bibliometric analysis. The findings indicated that the field of culinary medicine originated in the USA, with the majority of studies conducted by US-based institutions. In the preceding five years, there has been a notable increase in research activity in this area, with a significant rise in the number of studies published in comparison to previous years.Article Culinary Application of Artisan Chocolate Enriched With Spirulina and Sensorial Evaluation(2025-03-30) Öztürk, Betül; Ozgun, Oyku LeylaCreativity in culinary practices goes beyond the methods used to include the use of new alternative food sources to improve the sustainability of the global food system. In this study, spirulina was used to develop artisanal chocolate products to be served in restaurants. Four different recipes were developed using dark, milk, and white chocolate drops in two different shapes: chocolate bars and hemispheres. The recipes were developed in two different ways: directly into the chocolate and as a filler. To achieve an optimal flavor profile, lemon and raspberry were chosen as pairings to mitigate any off-flavors associated with blue-green algae. The developed chocolate products were evaluated by a tasting panel of 15 semi-trained panelists. The chocolate samples were analyzed on a hedonic scale based on sensory attributes such as appearance, taste, smell, color, and texture, and the collected data was evaluated using rank analysis. The overall acceptance results showed that the dark chocolate filled with lemon ganache was perceived as acceptable compared to the other chocolates developed. The study also aimed to explore the potential of alternative food sources as a way to enhance culinary creativity in the restaurant environment.Article THE EFFECT OF FOOD INFLUENCERS ON CONSUMERS’ INTENTION TO PURCHASE FOOD PRODUCTS/SERVICES(2020-12-28) Satı, Aypar; Kazançoğlu, İpekInformation related to food products/services conveyed by food influencers has the potential to affect consumers’ food purchasing behavior through mechanism of social influence. This study aimed to examine the effect of perceived usefulness of food influencers’ recommendation on the intention to purchase food products/services. The study also tested the effect of perceived usefulness of food influencers’ recommendation on consumers’ attitudes, and the mediating role of consumers' attitudes between perceived usefulness of food influencers’ recommendation and intention to purchase food products/services. The questionnaire was designed from previous studies consisting of perceived usefulness, consumers’ attitudes and purchase intention. Data were collected from 394 participants, responding the questionnaire Instagram influencers posted. Hypotheses were tested by explanatory factor and regression analysis. All hypotheses were supported. The study results provide important inferences to food brands/businesses in terms of brand collaborations with influencers. The results are also expected to contribute to the relevant literature investigating the effects of food influencers on consumers' purchase intention.