Modern Mutfak (Nouvelle Cuisine) Anlayışının Gabriel Tarde’nin Sosyal Taklit Teorisi ve İletişim Bağlamında Analizi

Yıl 2022, Cilt: 2 Sayı: 2, 31 - 51, 30.12.2022

Uğur Kaçan

Öz

Bu çalışmanın temel amacı, gastronomi ve modern mutfak anlayışında önemli bir mihenk taşı olan “Yeni Mutfak (Nouvelle Cuisine)” akımının, ünlü Fransız Sosyolog “Gabriel
Tarde”nin sosyal taklit teorisi ve iletişim perspektifinden incelenmesidir. Literatür taraması aracılığıyla gerçekleştirilen çalışmada çeşitli analizler yapılmıştır. Öncelikle “Yeni
mutfak” devriminin ortaya çıkış süreci, Gabriel Tarde’nin günümüzde hala geçerliliğini
koruyan “Sosyal taklit teorisi” bağlamında analiz edilmiştir. Tarde’nin perspektifinden,
“Yeni mutfak” akımını destekleyen şeflerin gelenek taklitçiliğinden inovatif yaklaşıma
doğru geçiş aşamaları da irdelenmiştir. “Yeni Mutfak” akımının doğuşunda eski gelenekleri taklit eden ve mutfak devrimine (Tarde’nin deyimiyle “buluş”) yol açan idealist
şeflerin ne denli önemli rol oynadıkları da saptanmıştır. “Yenilikçi şeflerin” toplumda
tutunma süreçleri, Tarde’nin çeşitli yaklaşımları ışığında açıklanmaya çalışılmıştır. Bunun yanında, Gabriel Tarde’nin görüşlerinin güncelliğini hala koruduğu ve sosyal bilimler
alanında araştırma yapacak çoğu bilim insanı için önemli referans kaynağı oluşturacağı
değerlendirilmektedir. Son olarak, Yeni mutfak akımının geleneksel medyaya yansıması
ve çeşitli ülkeler üzerinde yarattığı etki irdelenen konular arasındadır.
Anahtar Kelimeler: Gabriel Tarde, Sosyal Taklit Teorisi, Yeni Mutfak, Gastro

Anahtar Kelimeler

Gabriel Tarde, Sosyal Taklit Teorisi, Yeni Mutfak, Gastronomi, Social Imitation Theory, Nouvelle Cuisine, Gastronomy

Analysis of Modern Cuisine (Nouvelle Cuisine) in the Context of Gabriel Tarde’s Social Imitation Theory and Communication

Öz

The main purpose of this study is to analyze the “New Cuisine” (Nouvelle Cuisine) movement, which is an important milestone in the understanding of gastronomy and modern cuisine, from the perspective of the famous French Sociologist “Gabriel Tarde”s social imitation theory and communication sciences. In this study, which was conducted
through a literature review, various analyses were made. First of all, the process of
the emergence of the “New Cuisine” revolution was analyzed in the context of Gabriel
Tarde’s “Social imitation theory”, which is still valid today. The transition stages of the
chefs who support the “New cuisine” movement from imitator to innovator approach
were also examined from Tarde’s point of view. It was also determined that the idealist
chefs, who imitated the old traditions and led to the culinary revolution (“invention” in
Tarde’s words), played an important role in the birth of the “New Cuisine” movement. In
addition, it is considered that Gabriel Tarde’s views are still up to date and will constitute
an important reference source for most scientists who will conduct research in the field
of social sciences. Finally, the reflection of the New Cuisine movement on traditional
media and its impact on various countries are among the topics discussed.

Anahtar Kelimeler

Gabriel Tarde, Sosyal Taklit Teorisi, Yeni Mutfak, Gastronomi, Social Imitation Theory, Nouvelle Cuisine, Gastronomy

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