Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals

Detalhes bibliográficos
Autor(a) principal: Özgönül, Sedef
Data de Publicação: 2022
Outros Autores: Öztürk, Betül
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais Brasileiros de Estudos Turísticos
Texto Completo: https://periodicos.ufjf.br/index.php/abet/article/view/36648
Resumo: This study explores environmental factors that influence the culinary creativity of Turkish cuisine. Although Turkish food culture is known for its richness and diversity in terms of ingredients and cooking techniques, the assumption is that environmental factors cause some recognition and representation issues internationally. For this reason, a quantitative questionnaire study was carried and aimed to understand perceptions of chefs (hotel and restaurant chefs) and academicians (instructor chefs and academicians) towards factors that influence culinary creativity in Turkey. The exploratory factor analysis revealed six environmental factors that impact the culinary creativity of Turkish cuisine. These are (1) politics and economics, (2) education, (3) culture, (4) media and globalization, (5) technology, science, and design, (6) tourism. According to the study results, while the highest scores were given to educational factors by the participants, the media and globalization's impact was found to be the least concerned factors. The results demonstrate the significant differences are between participants' job specifications, genders, and education degrees. Moreover, this study suggests that cuisine is a designed phenomenon since it includes unique ingredients, cooking techniques and skills, flavors principles, and particular stakeholders. Thus, the proper management of these elements will provide cuisine a competitive advantage in the culinary industry. Chefs are the primary actors representing a cuisine in the international culinary industry and differentiate it from its competitors with their creative approaches.
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spelling Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine ProfessionalsFactores Ambientales que Influyen en la Creatividad Culinaria Desde la Perspectiva de los Profesionales de la Cocina TurcaFatores Ambientais que Influenciam a Criatividade Culinária sob a Perspectiva de Profissionais da Cozinha TurcaCreativityCulinary CreativityCulinary ArtsGastronomyCreatividadCreatividad culinariaArtes culinariasGastronomíaCriatividadeCriatividade culináriaArtes culináriasGastronomiaThis study explores environmental factors that influence the culinary creativity of Turkish cuisine. Although Turkish food culture is known for its richness and diversity in terms of ingredients and cooking techniques, the assumption is that environmental factors cause some recognition and representation issues internationally. For this reason, a quantitative questionnaire study was carried and aimed to understand perceptions of chefs (hotel and restaurant chefs) and academicians (instructor chefs and academicians) towards factors that influence culinary creativity in Turkey. The exploratory factor analysis revealed six environmental factors that impact the culinary creativity of Turkish cuisine. These are (1) politics and economics, (2) education, (3) culture, (4) media and globalization, (5) technology, science, and design, (6) tourism. According to the study results, while the highest scores were given to educational factors by the participants, the media and globalization's impact was found to be the least concerned factors. The results demonstrate the significant differences are between participants' job specifications, genders, and education degrees. Moreover, this study suggests that cuisine is a designed phenomenon since it includes unique ingredients, cooking techniques and skills, flavors principles, and particular stakeholders. Thus, the proper management of these elements will provide cuisine a competitive advantage in the culinary industry. Chefs are the primary actors representing a cuisine in the international culinary industry and differentiate it from its competitors with their creative approaches.Este estudio explora los factores ambientales que influyen en la creatividad culinaria de la cocina turca. Aunque la cultura gastronómica turca es conocida por su riqueza y diversidad en cuanto a ingredientes y técnicas culinarias, se supone que los factores ambientales causan algunos problemas de reconocimiento y representación a nivel internacional. Por esta razón, se llevó a cabo un estudio cuantitativo mediante un cuestionario con el objetivo de conocer las percepciones de los chefs (cocineros de hoteles y restaurantes) y de los académicos (cocineros instructores y académicos) sobre los factores que influyen en la creatividad culinaria en Turquía. El análisis factorial exploratorio reveló seis factores ambientales que influyen en la creatividad culinaria de la cocina turca. Se trata de (1) la política y la economía, (2) la educación, (3) la cultura, (4) los medios de comunicación y la globalización, (5) la tecnología, la ciencia y el diseño, (6) el turismo. Según los resultados del estudio, mientras que las puntuaciones más altas fueron otorgadas a los factores educativos por los participantes, el impacto de los medios de comunicación y la globalización resultaron ser los factores menos preocupantes. Los resultados demuestran que hay diferencias significativas entre las especificaciones de los puestos de trabajo, los géneros y los grados de educación de los participantes. Además, este estudio sugiere que la cocina es un fenómeno diseñado ya que incluye ingredientes únicos, técnicas y habilidades culinarias, principios de sabores y actores particulares. Así, la gestión adecuada de estos elementos proporcionará a la cocina una ventaja competitiva en la industria culinaria. Los chefs son los principales actores que representan a una cocina en la industria culinaria internacional y la diferencian de sus competidores con sus enfoques creativos.Este estudo explora os fatores ambientais que influenciam a criatividade culinária da culinária turca. Embora a cultura alimentar turca seja conhecida por sua riqueza e diversidade em termos de ingredientes e técnicas de cozimento, o pressuposto é que fatores ambientais causam alguns problemas de reconhecimento e representação internacional. Por esse motivo, foi realizado um estudo de questionário quantitativo com o objetivo de compreender as percepções de chefs (chefs de hotéis e restaurantes) e acadêmicos (chefs instrutores e acadêmicos) sobre os fatores que influenciam a criatividade culinária na Turquia. A análise fatorial exploratória revelou seis fatores ambientais que impactam a criatividade culinária da cozinha Turca. São eles (1) política e economia, (2) educação, (3) cultura, (4) mídia e globalização, (5) tecnologia, ciência e design, (6) turismo. De acordo com os resultados do estudo, enquanto as pontuações mais altas foram atribuídas aos fatores educacionais pelos participantes, a mídia e o impacto da globalização foram considerados os fatores menos preocupados. Os resultados demonstram que as diferenças significativas estão entre as especificações de trabalho dos participantes, gêneros e graus de escolaridade. Além disso, este estudo sugere que a culinária é um fenômeno projetado, pois inclui ingredientes únicos, técnicas e habilidades culinárias, princípios de sabores e partes interessadas específicas. Assim, a gestão adequada destes elementos proporcionará à gastronomia um diferencial competitivo no setor culinário. Os chefs são os principais atores que representam uma culinária na indústria culinária internacional e a diferenciam de seus concorrentes com suas abordagens criativas.Universidade Federal de Juiz de Fora/UFJF2022-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufjf.br/index.php/abet/article/view/3664810.5281/zenodo.7492915Anais Brasileiros de Estudos Turísticos; ABET, Vol. 12, Single Issue (2022): Current Topics in Tourism and Thematic Section: “Tourism and Unesco heritage sites in Brazil” Anais Brasileiros de Estudos Turísticos; ABET, Vol. 12, Single Issue (2022): Current Topics in Tourism and Thematic Section: “Tourism and Unesco heritage sites in Brazil” Anais Brasileiros de Estudos Turísticos; ABET, Vol. 12, Single Issue (2022): Current Topics in Tourism and Thematic Section: “Tourism and Unesco heritage sites in Brazil” 2238-2925reponame:Anais Brasileiros de Estudos Turísticosinstname:Universidade Federal de Juiz de Fora (UFJF)instacron:UFJFenghttps://periodicos.ufjf.br/index.php/abet/article/view/36648/25559Copyright (c) 2022 Anais Brasileiros de Estudos Turísticoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessÖzgönül, SedefÖztürk, Betül2024-03-22T21:12:18Zoai:periodicos.ufjf.br:article/36648Revistahttps://periodicos.ufjf.br/index.php/abet/indexPUBhttps://periodicos.ufjf.br/index.php/abet/oairevista.abet@ufjf.edu.br || thiago.pimentel@ufjf.edu.br2238-29252238-2925opendoar:2024-03-22T21:12:18Anais Brasileiros de Estudos Turísticos - Universidade Federal de Juiz de Fora (UFJF)false
dc.title.none.fl_str_mv Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
Factores Ambientales que Influyen en la Creatividad Culinaria Desde la Perspectiva de los Profesionales de la Cocina Turca
Fatores Ambientais que Influenciam a Criatividade Culinária sob a Perspectiva de Profissionais da Cozinha Turca
title Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
spellingShingle Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
Özgönül, Sedef
Creativity
Culinary Creativity
Culinary Arts
Gastronomy
Creatividad
Creatividad culinaria
Artes culinarias
Gastronomía
Criatividade
Criatividade culinária
Artes culinárias
Gastronomia
title_short Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
title_full Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
title_fullStr Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
title_full_unstemmed Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
title_sort Environmental Factors that Influence Culinary Creativity from the Perspectives of Turkish Cuisine Professionals
author Özgönül, Sedef
author_facet Özgönül, Sedef
Öztürk, Betül
author_role author
author2 Öztürk, Betül
author2_role author
dc.contributor.author.fl_str_mv Özgönül, Sedef
Öztürk, Betül
dc.subject.por.fl_str_mv Creativity
Culinary Creativity
Culinary Arts
Gastronomy
Creatividad
Creatividad culinaria
Artes culinarias
Gastronomía
Criatividade
Criatividade culinária
Artes culinárias
Gastronomia
topic Creativity
Culinary Creativity
Culinary Arts
Gastronomy
Creatividad
Creatividad culinaria
Artes culinarias
Gastronomía
Criatividade
Criatividade culinária
Artes culinárias
Gastronomia
description This study explores environmental factors that influence the culinary creativity of Turkish cuisine. Although Turkish food culture is known for its richness and diversity in terms of ingredients and cooking techniques, the assumption is that environmental factors cause some recognition and representation issues internationally. For this reason, a quantitative questionnaire study was carried and aimed to understand perceptions of chefs (hotel and restaurant chefs) and academicians (instructor chefs and academicians) towards factors that influence culinary creativity in Turkey. The exploratory factor analysis revealed six environmental factors that impact the culinary creativity of Turkish cuisine. These are (1) politics and economics, (2) education, (3) culture, (4) media and globalization, (5) technology, science, and design, (6) tourism. According to the study results, while the highest scores were given to educational factors by the participants, the media and globalization's impact was found to be the least concerned factors. The results demonstrate the significant differences are between participants' job specifications, genders, and education degrees. Moreover, this study suggests that cuisine is a designed phenomenon since it includes unique ingredients, cooking techniques and skills, flavors principles, and particular stakeholders. Thus, the proper management of these elements will provide cuisine a competitive advantage in the culinary industry. Chefs are the primary actors representing a cuisine in the international culinary industry and differentiate it from its competitors with their creative approaches.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufjf.br/index.php/abet/article/view/36648
10.5281/zenodo.7492915
url https://periodicos.ufjf.br/index.php/abet/article/view/36648
identifier_str_mv 10.5281/zenodo.7492915
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufjf.br/index.php/abet/article/view/36648/25559
dc.rights.driver.fl_str_mv Copyright (c) 2022 Anais Brasileiros de Estudos Turísticos
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Anais Brasileiros de Estudos Turísticos
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Juiz de Fora/UFJF
publisher.none.fl_str_mv Universidade Federal de Juiz de Fora/UFJF
dc.source.none.fl_str_mv Anais Brasileiros de Estudos Turísticos; ABET, Vol. 12, Single Issue (2022): Current Topics in Tourism and Thematic Section: “Tourism and Unesco heritage sites in Brazil”
Anais Brasileiros de Estudos Turísticos; ABET, Vol. 12, Single Issue (2022): Current Topics in Tourism and Thematic Section: “Tourism and Unesco heritage sites in Brazil”
Anais Brasileiros de Estudos Turísticos; ABET, Vol. 12, Single Issue (2022): Current Topics in Tourism and Thematic Section: “Tourism and Unesco heritage sites in Brazil”
2238-2925
reponame:Anais Brasileiros de Estudos Turísticos
instname:Universidade Federal de Juiz de Fora (UFJF)
instacron:UFJF
instname_str Universidade Federal de Juiz de Fora (UFJF)
instacron_str UFJF
institution UFJF
reponame_str Anais Brasileiros de Estudos Turísticos
collection Anais Brasileiros de Estudos Turísticos
repository.name.fl_str_mv Anais Brasileiros de Estudos Turísticos - Universidade Federal de Juiz de Fora (UFJF)
repository.mail.fl_str_mv revista.abet@ufjf.edu.br || thiago.pimentel@ufjf.edu.br
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