Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma

Faruk Seyitoğlu; Osman Çalışkan

doi:10.24010/soid.417772

Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma

Öz

Bu araştırmada akademik disiplin olma ölçütlerinin yardımıyla gastronominin akademik disiplin olarak konumu incelenmiştir. Paradigma ve kuramsal alt yapı bakımından eksiklik, özgün bir araştırma sorusunun eksikliği ve doktora programlarının yaygın olmayışı gibi olumsuzluklar olsa da üniversitelerde gastronomi bölümlerinin sayıca artması, lisans ve lisansüstü eğitimlerin yaygınlaşması, akademik dergilerin çoğalması ve gastronomi alanında bir bilim camiasının oluşmaya başlaması gibi olumlu gelişmelerin akademik disiplin olma yolunda avantaj sağladığı düşünülmektedir. Literatürde, gastronomi alanının akademik bir disiplin olarak mevcut durumuyla ilgili disiplin olma ölçütlerine göre değerlendirildiği herhangi bir çalışmaya rastlanmaması sebebiyle bu çalışmanın hem ilgili literatüre fayda sağlayacağı hem de ileride yapılacak çalışmalara ışık tutacağı düşünülmektedir.

Anahtar Kelimeler

Gastronomi,Disiplin,Gastronomi Alanı,Akademik Disiplin

Kaynakça

Astley, W. G. (1985), ‘Administrative science as socially constructed truth’, Administrative Science Quarterly, 30(4), ss. 497–513.
Avison, E. D. (1997), The Search for the ‘Discipline’ of Information Systems, G. McKenzie, J. Powell ve R. Usher (Ed.), Understanding social research: Perspectives on methodology and practice, Falmer Press, London, s. 86–100.
Barca, M. (2005), ‘Stratejik Yönetim Düşüncesinin Evrimi: Bilimsel Bir Disiplinin Oluşum Hikayesi’, Journal of Management Research/Yonetim Arastirmalari Dergisi, 5(1), ss. 7-38.
Barthes, R. (1979), Toward a psychosociology of contemporary food consumption, R. Forster ve O. Ranum (Ed.), Food and Drink in History. Johns Hopkins University Press, Baltimore, s. 166-173.
Benbasat, I. ve Zmut, R. W. (2003), ‘The identity crisis within the IS discipline: Defining and communicating the discipline's core properties’, MIS Quarterly, 27(2), ss. 183-194.
Biglan, A. (1973), ‘The characteristics of subject matter in different academic areas’, Journal of Applied Psychology, 57(3), ss. 195-203.
Bird, B., Welsch, H., Astrachan, J. H. ve Pistrui, D. (2002), ‘Family business research: The evolution of an academic field’, Family Business Review, 15(4), ss. 337-350.
Bode, W. K. H. (1994), European Gastronomy: The Story of Man’s Food&Eating Customs, Hodder & Stoughton, London.
Boston University Metropolitan College, https://www.bu.edu/met/faculty/departments/gastronomy/, Erişim tarihi: 21 Ekim 2017. Brillat-Savarin, J. A. (1994), The Physiology of Taste, trans: A. Drayton, Penguin, Harmondsworth.
Cambridge Dictionary, http://dictionary.cambridge.org/dictionary/english/discipline, Erişim tarihi: 22 Mayıs 2017.

Chang, R. C. Y., Kivela, J. ve Mak, A. H. N. (2011), ‘Attributes that influence the evaluation of travel dining experience: when East meets West’, Tourism Management, 32(2), ss. 307–316.
Clark, M. (2006), ‘A case study in the acceptance of a new discipline’, Studies in Higher Education, 57(2), ss. 133-148.
Cole, S. (1983), ‘The hierarchy of the sciences?’, American Journal of Sociology, 89(1), ss. 111–139.
Cox, M. Z., Daspit, J., McLaughlin, E. ve Jones III, R. J. (2012), ‘Strategic management: is it an academic discipline?’, Journal of Business Strategies, 29(1), ss. 25.
Curtin, D. W. (1992), Food/body/person, D. W. Curtin ve L. M. Heldke (Ed.). Cooking, eating, thinking, Indiana University Press, Bloomington, s. 3-22.
Czemiewicz, L. (2008), ‘Distinguishing the field of educational technology’, The Electronic Journal of e-Leaming, 6(3), ss. 171-178.
DiMaggio, P. J. ve Powell, W. W. (2000), The iron cage revisited institutional isomorphism and collective rationality in organizational fields, B.F. Dobbin (Ed.). Economics Meets Sociology in Strategic Management (Advances in Strategic Management, Volume 17), Emerald Group Publishing Limited, s.143 – 166.
Fordham, M. (2016), ‘Teachers and the academic disciplines’, Journal of Philosophy of Education, 50(3), ss. 419-431.
Getz, D. (2002), ‘Event studies and event management: On becoming an academic discipline’, Journal of Hospitability and Tourism Management, 9(1), ss. 12-23.
Görkem, O. ve Sevim, B. (2016), ‘Gastronomi Eğitiminde Geç mi Kalındı Acele mi Ediliyor?’, Elektronik Sosyal Bilimler Dergisi, 15(58), ss. 977-988.
Graduate Food Studies Programs: A List, https://emilycontois.com/2013/06/24/pursuing-a-graduate-degree-in-food-studies-a-growing-cornucopia-of-program-choices/, Erişim tarihi: 21 Ekim 2017.
Hegarty, J. (2009), ‘How might gastronomy be a suitable discipline for testing the validity of different modern and postmodern claims about what may be called avant-garde?’, Journal of Culinary Science & Technology, 7(1), ss. 1-18.
Hegarty, J. A. (2005), ‘Developing “subject fields” in culinary arts, science, and gastronomy’, Journal of Culinary Science & Technology, 4(1), ss. 5-13.
Hegarty, J. A. ve O’Mahony, G. B. (2001), ‘Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living’, International Journal of Hospitality Management, 20(1), ss. 3-13.
Hertzman, J. L. ve Stefanelli, J. M. (2008), ‘Developing quality indicators for associate degree culinary arts programs: A survey of educators and industry chefs’, Journal of Quality Assurance in Hospitality & Tourism, 9(2), ss. 135-158.
Hirst, P. H. (1993), Education, Knowledge and Practices, R. Barrow ve P. White (Ed.). Beyond Liberal Education, Routledge, London, 184-199.
Hjalager, A. M. (2004), ‘What do tourists eat and why? Towards a sociology of gastronomy in tourism’, Tourism (Zagreb), 52(2), ss. 195-201.
Hjalager, A. M. ve Richards, G. (2002), Still undigested: research issues in tourism and gastronomy, In A. M. Hjalager ve G. Richards (Ed.). Tourism and gastronomy, Routledge, London, 224-234.
Holmes, E. ve Desselle, S. (2004), ‘Is scientific paradigm important for pharmacy education?’, American Journal of Pharmaceutical Education, 68(5), ss. 1-10.
Johns, N. ve Clarke, V. (2001), ‘Mythology analysis of boating tourism’, Annals of Tourism Research, 28(2), ss. 334-359.
Johns, N. ve Kivela, J. (2001), ‘Perceptions of the first time restaurant customer’, Food Service Technology, 1(1), ss. 5-11.
Kivela, J. ve Crotts, J. C. (2006), ‘Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination’, Journal of Hospitality and Tourism Research, 30(3), ss. 354-377.
Kivela, J. J. ve Crotts, J. C. (2009), ‘Understanding travelers' experiences of gastronomy through etymology and narration’, Journal of Hospitality & Tourism Research, 33(2), ss. 161-192.
Krishnan, A. (2009), What are academic disciplines. Some observations on the disciplinarity vs interdisciplinarity debate [NCRM working paper series 03/09], Southampton: University of Southampton National Centre for Research Methods.
Kuchinke, K. P. (2001), ‘Why HRD is not an academic discipline’, Human Resource Development International, 4(3), ss. 291-294.
Kuhn, T. S. (1962), The structure of scientific revolutions, Chicago: University of Chicago Press.
Levin, D., Pitt, L. ve Love, M. (2004), ‘Biohydrogen production: Prospects and limitations to practical application’, International Journal of Hydrogen Energy, 29, ss. 173-185.
Maberly, C. ve Reid, D. (2014), ‘Gastronomy: an approach to studying food’, Nutrition & Food Science, 44(4), ss. 272-278.
Merriam-Webster Online Dictionary, http://learnersdictionary.com/definition/discipline, Erişim tarihi: 22 Mayıs 2017.
Minichiello, V., Alexander, L. ve Jones, D. (Ed.). (1992). Gerontology: A Multidisciplinary Approach. Prentice Hall, Sydney.
Myhrvold, N. (2011), ‘The art in gastronomy: a modernist perspective’, Gastronomica, 11(1), ss. 13-23.
Oxford Dictionaries, https://en.oxforddictionaries.com/definition/discipline, Erişim tarihi: 22 Mayıs 2017.
ÖSYM,http://dokuman.osym.gov.tr/pdfdokuman/2016/LYS/TERCIH/OSYSKONTKILAVUZU01082016.pdf, Erişim tarihi: 8 Eylül 2016.
ÖSYM,http://www.osym.gov.tr/TR,13263/2017-osys-yuksekogretim-programlari-ve kontenjanlari-kilavuzu.html, Erişim tarihi: 6 Ocak 2018.
Payne, S. (1997), Nursing Research: A Social Science?, G. McKenzie, J. Powell ve R. Usher (Ed.). Understanding social research: Perspectives on methodology and practice. Falmer Press, London, s. 101–118.
Pfeffer, J. (1993), ‘Barriers to the advance of organizational science: Paradigm development as a dependent variable’, Academy of Management Review, 18(4), ss. 599-620.
Riggio, R. E. (2003), ‘Advancing the discipline of leadership studies’, Journal of Leadership Education, 12(3), ss. 10-14.
Santich, B. (2007), ‘The study of Gastronomy: a catalyst cultural understanding’, The International Journal of the Humanities, 5(6), ss. 53-58.
Santich, B. (2004), ‘The study of gastronomy and its relevance to hospitality education and training’, International Journal of Hospitality Management, 23(1), ss. 15-24.
Santich, B. (1996b), Introduction to sustaining gastronomy, In B. Santich, J. Hillier and C. Kerry (ed.). Proceedings of the Eighth Symposium of Australian Gastronomy, self-published, Adelaide.
Scarpato, R. (2002a), Gastronomy as a tourist product, A.-M. Hjalager ve G. Richards (Ed.). Tourism and gastronomy, Routledge, London, 51-70.
Scarpato, R. (2002b), ‘Gastronomy studies in search of hospitality’, Journal of Hospitality & Tourism Management, 9, ss. 152-163. Scarpato, R. (2000), New Global Cuisine: The Perspective of Postmodern Gastronomy, Yayımlanmamış Yüksek Lisans Tezi. RMIT University, Melbourne.
Scott, W. R. (2001), Institutions and organizations, Thousand Oaks, CA: Sage.
Symons, M. (1998), The pudding that took a thousand cooks: The story of cooking in civilization and daily life, Viking, Melbourne.
The American University of Rome Graduate School, https://graduate.aur.edu/program/ma-food-studies, Erişim tarihi: 21 Ekim 2017. Tribe, J. (2001), ‘Research paradigms and the tourism curriculum’, Journal of travel Research, 39(4), ss. 442-448.
University of Gastronomic Sciences, http://www.unisg.it/en/administration/storia-e-missione/, Erişim tarihi: 25 Haziran 2017.
Usher, R. (1996), A Critique of the Neglected Epistemological Assumptions of Educational Research, İçinde D. Scott and R. Usher (ed.). Understanding Educational Research, edited by. London: Routledge: 9-32.
Queen Margaret University, https://www.qmu.ac.uk/study-here/postgraduate-study-at-qmu/2018-postgraduate-courses/msc-gastronomy/, Erişim tarihi: 21 Ekim 2017.
Van de Ven, A. ve Johnson, P. (2006), ‘Knowledge for theory and practice’, Academy of Management Review, 31(4), ss. 802-821.Weick, K. E. (1995), ‘What theory is not, theorizing is’, Administrative Science Quarterly, 40(3), ss. 385-390.
Whetten, D. A. (1989), ‘What constitutes a theoretical contribution?’, Academy of Management Review, 14(4), ss. 490-495.
Zahari, M. S. M., Jalis, M. H., Zulfifly, M. I., Radzi, S. M. ve Othman, Z. (2009), ‘Gastronomy: an opportunity for Malaysian culinary educators’, International Education Studies, 2(2), ss. 66-71.
7. Akademik Turizm Eğitimi Arama Konferansı (2015), http://www.anatoliajournal.com/Depo/arama/arama7/kitap.pdf, Erişim tarihi: 5 Şubat 2017.

Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

Olgu Sunumu

Yazarlar

Faruk Seyitoğlu ^*
0000-0002-7859-6006
Türkiye

Osman Çalışkan
0000-0002-7802-0816
Türkiye

Yayımlanma Tarihi

10 Aralık 2018

Gönderilme Tarihi

22 Nisan 2018

Kabul Tarihi

3 Temmuz 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 15 Sayı: 3

DOI

https://doi.org/10.24010/soid.417772

IZ

https://izlik.org/JA73BT68FD

APA

Seyitoğlu, F., & Çalışkan, O. (2018). Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma. Seyahat ve Otel İşletmeciliği Dergisi, 15(3), 523-537. https://doi.org/10.24010/soid.417772

AMA

1.Seyitoğlu F, Çalışkan O. Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma. SOİD. 2018;15(3):523-537. doi:10.24010/soid.417772

Chicago

Seyitoğlu, Faruk, ve Osman Çalışkan. 2018. “Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma”. Seyahat ve Otel İşletmeciliği Dergisi 15 (3): 523-37. https://doi.org/10.24010/soid.417772.

EndNote

Seyitoğlu F, Çalışkan O (01 Aralık 2018) Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma. Seyahat ve Otel İşletmeciliği Dergisi 15 3 523–537.

IEEE

[1]F. Seyitoğlu ve O. Çalışkan, “Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma”, SOİD, c. 15, sy 3, ss. 523–537, Ara. 2018, doi: 10.24010/soid.417772.

ISNAD

Seyitoğlu, Faruk - Çalışkan, Osman. “Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma”. Seyahat ve Otel İşletmeciliği Dergisi 15/3 (01 Aralık 2018): 523-537. https://doi.org/10.24010/soid.417772.

JAMA

1.Seyitoğlu F, Çalışkan O. Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma. SOİD. 2018;15:523–537.

MLA

Seyitoğlu, Faruk, ve Osman Çalışkan. “Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma”. Seyahat ve Otel İşletmeciliği Dergisi, c. 15, sy 3, Aralık 2018, ss. 523-37, doi:10.24010/soid.417772.

Vancouver

1.Faruk Seyitoğlu, Osman Çalışkan. Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma. SOİD. 01 Aralık 2018;15(3):523-37. doi:10.24010/soid.417772

Seyahat ve Otel İşletmeciliği (Journal of Travel and Hotel Business) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

Dergimiz EBSCOhost, Index Copernicus, Ulakbim, DRJI, Research Bible, SOBİAD ve ASOS tarafından indekslenmektedir.

Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma

Akademik Disiplin Olarak Gastronomi: Kavramsal Bir Çalışma

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Filoloji Çalışmalarında Gastronominin İzleri: Ermeni Harfli Kıpçak Türkçesi Metinlerinde Yeme İçme

Gastronomi Evreninde Codex Seraphinianus: Semiyotik Bir İnceleme

Yerel Kalkınmada Bilim Merkezlerinin Rolü ve Bolu’da Gastronomi Temalı Bir Bilim Merkezi Tasarımı

Gastronomi Turizmi Potansiyelinin Tespiti ve Geliştirilmesi Kapsamında Balıkesir’in Değerlendirilmesi

IĞDIR’IN COĞRAFİ İŞARETLİ ÜRÜNLERİNİN GASTRONOMİ TURİZMİ AÇISINDAN İNCELENMESİ