TY - JOUR T1 - Food Pairing ve Yapay Zeka İle Tadım Menüsü Tasarımı TT - Tasting Menu Design with Food Pairing and Artificial Intelligence AU - Güleç, Aslıhan AU - Yönet Eren, Firdevs PY - 2025 DA - October Y2 - 2025 DO - 10.51525/johti.1703228 JF - Journal of Hospitality and Tourism Issues JO - JOHTI PB - Sedat ÇELİK WT - DergiPark SN - 2687-5543 SP - 159 EP - 183 VL - 7 IS - 2 LA - tr AB - Bu çalışma, gastronomi alanında yenilikçi bir yaklaşım olarak kabul edilen food pairing (yiyecek eşleştirmesi) yönteminin, tadım menüsü oluşturma sürecinde yapay zekâ (YZ) destekli araçlarla nasıl bütünleştirilebileceğini ortaya koymayı amaçlamaktadır. Araştırmada, ana malzemeler Foodpairing® uygulamasının sunduğu bilimsel aromatik uyum skorları dikkate alınarak seçilmiş ve yedi kalemden oluşan dengeli bir menü tasarlanmıştır. Menüde iki başlangıç, bir ara sıcak, iki ana yemek, bir tatlı ve bir içecek yer almış; seçim sürecinde gastronomi literatürü, fine dining prensipleri ve araştırmacıların uzman değerlendirmeleri yol gösterici olmuştur. Tarifler, ChatGPT aracılığıyla kavramsallaştırılmış ve içerik bakımından zenginleştirilmiş; ardından Lexica.art platformu kullanılarak görselleştirilmiştir. Bulgular, Foodpairing® tabanlı aromatik uyum skorlarının menü tasarımında bilimsel bir temel sunduğunu, YZ araçlarının ise görsel temsili güçlendirerek menünün iletişim değerini artırdığını göstermektedir. Elde edilen bulgular ile food pairing yaklaşımının menü planlama süreçlerinin erken aşamalarında kullanılmasıyla daha dengeli, yaratıcı ve sürdürülebilir tarif tasarımlarının mümkün hale gelebileceğini göstermektedir. Çalışma, sezgiye dayalı geleneksel yöntemlerin ötesine geçerek, veri odaklı ve tekrarlanabilir bir menü tasarım süreci önermekte; böylece hem akademik literatüre hem de gastronomi sektöründeki uygulamalara katkı sağlamaktadır. KW - Gıda Eşleştirmesi KW - Tadım Menüsü KW - Food Pairing Uygulaması KW - Yapay Zeka N2 - This study aims to reveal how food pairing, an approach considered innovative in the field of gastronomy, can be integrated with AI-supported tools in the process of creating tasting menus. In the study, the main ingredients were selected based on the scientific aromatic compatibility scores provided by the Foodpairing® application, and a balanced menu consisting of seven items was designed. The menu included two starters, one appetizer, two main courses, one dessert, and one beverage; the selection process was guided by gastronomy literature, fine dining principles, and expert evaluations by researchers. 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