Yıl 2020, Cilt 28 , Sayı 43, Sayfalar 243 - 256 2020-01-25

Transformation of Local Culinary through Gastronomy Tourism
Gastronomi Turizmi Aracılığıyla Yerel Mutfağın Dönüşümü

Serkan Polat [1] , Semra AKTAŞ-POLAT [2]


Gastronomy comes from the combination of food with art, pleasure, taste, and science. In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes food an essential attraction for tourism. The purpose of this paper is to present the transformation process of local culinary through gastronomy tourism. The structuralism approach was employed and the culinary triangle interpreted by Lévi-Strauss in the dilemma of culture and nature was taken as an exemplary model to achieve the goal. The model was transformed into a new triangle named as the Culinary Triangle in Gastronomy Tourism and evaluated in the context of cultural and artistic transformation. This new triangle consists of local, hybrid, and ornamental culinary.
Gastronomi, yiyeceğin bilim, sanat, haz ve lezzetle birleşiminden doğmaktadır. Yiyeceğin yanı sıra yiyeceğin ait olduğu kültürün deneyimlenmesi de insanları kırsal alanlara, bölgelere ve ülkelere yöneltmekte ve mutfağı turizm için önemli bir çekim unsuru haline getirmektedir. Bu makalenin amacı gastronomi turizmi aracılığıyla yerel mutfağın dönüşüm sürecini göstermektir. Amaca ulaşmak için yapısalcılık yaklaşımından yararlanılarak Lévi-Strauss’un kültür ve doğa ikileminde yorumladığı mutfak üçgeni örnek model olarak alınmıştır. Lévi-Strauss, toplumun analizinde yiyecek ve pişirmeye özel bir önem vermiştir. Yiyeceğin üç hali olarak tanımladığı çiğ, pişmiş ve çürümüş hali üzerinden toplumsal yapıyı analiz etmiştir. Bu model, yerel, hibrit ve süs mutfağından oluşan ve Gastronomi Turizminde Mutfak Üçgeni olarak adlandırılan yeni bir üçgene dönüştürülerek kültürel ve sanatsal dönüşüm bağlamında değerlendirilmiştir.
  • Aktaş-Polat, S. & S. Polat (2016), “Turizm Perspektifinden Yabancılaşmanın Sosyo-Psikolojik Analizi: Günlük Yaşamdan Turistik Yaşama Yabancılaşma Döngüsü”, Sosyoekonomi, 24(28), 235-253.
  • Appadurai, A. (2000), “Grassroots Globalization and the Research Imagination”, Public Culture, 12(1), 1-19.
  • Barthes, R. (1961), “Pour une Psycho-Sociologie de L’alimentation Contemporaine”, Annales. Économies, Sociétés, Civilisations, 16(5), 977-986.
  • Beardsworth, A. & T. Keil (2002), Sociology on the Menu: An Invitation to the Study of Food and Society, London: Routledge.
  • Beaugé, B. (2012), “On the Idea of Novelty in Cuisine: A Brief Historical Insight”, International Journal of Gastronomy and Food Science, 1(1), 5-14.
  • Berghous, G. (2001), “The Futurist Banquet: Nouvelle Cuisine or Performance Art?”, New Theatre Quarterly, 17(1), 3-17.
  • Bessière, J. (1998), “Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas”, Sociologia Ruralis, 38(1), 21-34.
  • Bocock, R. (2009), Consumption, London and New York: Routledge.
  • Boniface, P. (2016), Tasting Tourism: Travelling for Food and Drink, Routledge.
  • Brillat-Savarin, J.A. (1854), The Physiology of Taste: or, Transcendental Gastronomy, (F. Robinson, trans.), Philadelphia: Lindsay & Blakiston.
  • Brownlie, D. & P. Hewer & S. Horne (2005), “Culinary Tourism: An Exploratory Reading of Contemporary Representations of Cooking”, Consumption, Markets and Culture, 8(1), 7-26.
  • Brzostek, D. (2017), “The Sonoristic Triangle, or, what Claude LéviStrauss would have Said about Sound Culture if He had not Talked about Cooking Instead”, AVANT, VIII(1), 93-100.
  • Clark, D. (2004), “The Raw and the Rotten: Punk Cuisine”, Ethnology, 43(1), 19-31.
  • Cook, I. & P. Crang (1996), “The World on a Plate Culinary Culture, Displacement and Geographical Knowledges”, Journal of Material Culture, 1(2), 131-153.
  • Corigliano, M.A. (2003), “The Route to Quality: Italian Gastronomy Networks in Operation”, in: A. Hjalager & G. Richards (eds.), Tourism and Gastronomy, London and New York: Taylor & Francis Group, 166-185.
  • Cracknell, H.L. & G. Nobis (1989), “Principles of Nouvelle Cuisine”, in: The New Catering Repertoire: Volume I Aide-Mémoire du chef, Van Nostrand Reinhold, 738-744.
  • de La Reynière, G. (1808), Manuel des Amphitryons, Paris: Capelle et Renand.
  • Defert, P. (1987), “Tourisme et Gastronomie”, The Tourist Review, 42(3), 7-8.
  • Drouard, A. (2015), “Food, Sociology of”, International Encyclopedia of the Social & Behavioral Sciences, 2nd Edition, 9, 311-315.
  • Eagleton, T. (2008), Literary Theory an Introduction, Minneapolis: Anniversary Edition, University of Minnesota Press.
  • Fields, K. (2003), “Demand for the Gastronomy Tourism Product: Motivational Factors”, in: A-M. Hjalager & G. Richards (eds.), Tourism and Gastronomy, London and New York: Taylor & Francis Group, 36-50.
  • Fine, G.A. (1996), Kitchens: The culture of Restaurant Work, Berkeley: University of California Press.
  • Fox, R. (2007), “Reinventing the gastronomic Identity of Croation Tourist Destinations”, Hospitality Management, 26, 546-559.
  • Gault, H. (1996), “Nouvelle Cuisine”, in: H. Walker (ed.), Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995, (H. Walker, trans.). England: Prospect Books, 123-127.
  • Gillespie, C.H. (1994), “Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction”, British Food Journal, 96(10), 19-23.
  • Glucksmann, M. (2015), Structuralist Analysis in Contemporary Social Thought, a Comparison of the Theories of Claude Lévi-Strauss and Louis Althusser, Routledge Library Editions: Social Theory.
  • Gregory, S. (1995), “Using Qualitative Research for the Sociology of Food”, British Food Journal, 97(7), 32-35.
  • Hage, P. (1979), “Symbolic Culinary Mediation: A Group Model”, Man, New Series, 14(1), 81-92.
  • Hall, C.M. & R.D. Mitchell (2001), “Wine and Food Tourism”, in: N. Douglas & N. Douglas & R. Derrett (eds.), Special Interest Tourism: Context and Cases, Australia: John Wiley & Sons, 307-329.
  • Hall, C.M. & R.D. Mitchell (2005), “Gastronomic Tourism-Comparing Food and Wine Tourism Experiences”, in: M. Novelli (ed.), Niche Tourism Contemporary Issues, Trends and Cases, Butterworth-Heineman: Elsevier, 73-88.
  • Hall, C.M. & L. Sharples (2003), “The Consumption of Experiences or the Experience of Consumption? An Introduction to Tourism of Taste”, in: C.M. Hall & L. Sharples & R. Mitchell & N. Macinos & B. Cambourne (eds.), Food Tourism Around the World, Development, Management and Markets, Butterworth-Heineman: Elsevier, 1-24.
  • Hammel, E.A. (1967), “Sexual Symbolism in Flatware”, Kroeber Anthropological Society Papers, 37, 23-30.
  • Henderson, J.C. (2004), “Food as a Tourism Resource: A View from Singapore”, Tourism Recreation Research, 29(3), 69-74.
  • Henderson, J.C. (2009), “Food Tourism Reviewed”, British Food Journal, 111(4), 317-326.
  • Hjalager, A-M. (2003), “A Typology of Gastronomy Tourism”, in: A-M. Hjlager & G. Richards (eds.), Tourism and Gastronomy, London and New York: Taylor & Francis Group, 21-35.
  • Hjalager, A-M. & G. Richards (2003), “Still Undigested: Reserach Issues”, in: A-M. Hjlager & G. Richards (eds.), Tourism and Gastronomy, London and New York: Taylor & Francis Group, 224-234.
  • Hwang, J. & C. Ok (2013), “The Antecedents and Consequence of Consumer attitudes Toward Restaurant Brands: A Comparative Study Between Casual and Fine Dining Restaurants”, International Journal of Hospitality Management, 32, 121-131.
  • Kivela, J. & J.C. Crotts (2006), “Tourism and Gastronomy: Gastronomy´s Influence on How Tourists Experience a Destination”, Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • Kurti, N. & H. This-Benckhard (1994), “Chemistry and Physics in the Kitchen”, Scientific American, 270(4), 66-71.
  • Leach, E. (1989), Claude Lévi-Strauss, Chicago: University of Chicago Press.
  • Lehrer, A. (1972), “Cooking Vocabularies and the Culinary Triangle of Levi-Strauss”, Anthropological Linguistics, 155-171.
  • Lévi-Strauss, C. (1966), “The Culinary Triangle”, Partisan Review, 33(4), 586-595.
  • Lévi-Strauss, C. (1977), “The Roast and the Boiled”, in: J. Kuper (ed.), The Anthropologists’ Cookbook, Universe Books, 221-230.
  • Lévi-Strauss, C. (1983), Mythologiques the Raw and the Cooked (Volume One), Chicago: University of Chicago Press.
  • Lévi-Strauss, C. (2008), “The Culinary Triangle”, in: C. Counihan & P. van Esterik (eds.), Food and Culture a Reader, (3rd Ed.), New York and London: Routledge, Taylor & Francis Group, 40-47.
  • Long, L. (2013), “Culinary Tourism”, in: P.B. Thompson & D.M. Kaplan (eds.), Encyclopedia of Food and Agricultural Ethics, Netherlands: Springer, 452-458.
  • Long, L.M. (1998), “Culinary Tourism: A Folkloristic Perspective on Eating and Otherness”, Southern Folklore; Lexington, Ky. 55(3), 181-204.
  • Mäkelä, J. & T. Arppe (2005), “Lévi-Strauss Culinary Triangle and the Living Foods Diet”, The 7th Conference of European Sociological Association. Rethinking, Inequalities, Torun, 9-12 September 2005.
  • Mennell, S. (1985), All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, B. Blackwell.
  • Mitchell, R. & C. Hall (2003), “Consuming Tourists: Food Tourism Consumer Behavior”, in: C.M. Hall et al., (eds.), Food Tourism around the World, Development, Management and Markets, Butterworth-Heineman: Elsevier, 60-80.
  • Montanari, A. & B. Staniscia (2009), “Culinary Tourism as a Tool for Regional Re-Equilibrium”, European Planning Studies, 17(10), 1463-1483.
  • Murcott, A. (1988), “Sociological and Social Anthropological Approaches to Food and Eating”, World Review Nutrition and Dietetics, 55, 1-40 (Basel Kargel).
  • Naramski, M. & K. Herman & A.R. Szromek (2014), “Instrumenty Promocji Produktu Turystycznego i ich Rola w Promowaniu Aktywności Turystycznej”, Rozprawy Naukowe Akademii Wychowania Fizycznego we Wrocławiu, 45, 119-129.
  • National Restaurant Association (2018), What’s hot culinary forecast, <https://www.restaurant.org/News-Research/Research/What-s-Hot>, 23.01.2019.
  • O’Cass, A. & H. McEven (2004), “Exploring Consumer Status and Conspicuous Consumption”, Journal of Consumer Behavior, 4(1), 25-39.
  • Piaget, J. (2015), Structuralism, (C. Maschler, trans. and ed.), Psychology Press.
  • Reynolds, P.C. (1993), “Food and Tourism: Towards an Understanding of Sustainable Culture”, Journal of Sustainable Tourism, 1(1), 48-54.
  • Riley, R.W. (1995), “Prestige-Worthy Tourism Behavior”, Annals of Tourism Research, 22(3), 630-649.
  • Ryu, K. & H. Han (2011), “New or Repeat Customers: How does Physical Environment Influence Their Restaurant Experience?”, International Journal of Hospitality Management, 30(3), 599-611.
  • Scarpato, R. (2003a), “Gastronomy as a Tourist Product: The Perspective of Gastronomy Studies”, in: A-M. Hjalager & G. Richards (eds.), Tourism and Gastronomy, London and New York: Taylor & Francis Group, 51-70.
  • Scarpato, R. (2003b), “Sustainable Gastronomy as a Tourist Product”, in: A-M. Hjalager & G. Richards (eds.), Tourism and Gastronomy, London and New York: Taylor & Francis Group, 132-152.
  • Scarpato, R. & R. Daniele (2003), “New Global Cuisine: Tourism, Authenticity and Sense of Place in Postmodern Gastronomy”, in: C.M. Hall et al., (eds.), Food Tourism Around the World, Development, Management and Markets, Butterworth-Heinemann: Elsevier, 296-313.
  • Shankman, P. (1969), “Le roti et le Bouilli: Lévi-Strauss’ Theory of Cannibalism”, American Anthopologist, 71(1), 54-69.
  • Stringfellow, L. & A. MacLaren & M. Maclean & K. O’Gorman (2013), “Conceptualizing Taste: Food, Culture and Celebrities”, Tourism Management, 37, 77-85.
  • Svejenova, S. & C. Mazza & M. Planellas (2007), “Cooking up Change in Haute Cuisine: Ferran Adrià as an Institutional Entrepreneur”, Journal of Organizational Behavior, 28(5), 539-561.
  • Symons, M. (1994), “Simmel’s Gastronomic Sociology: An Overlooked Essay”, Food and Foodways: Explorations in the History and Culture of Human Nourishment, 5(4), 333-351.
  • This, H. (2013a), “Celebrate Chemistry. Recent Results of Molecular Gastronomy”, European Review, 21(2), 158-174.
  • This, H. (2013b), “Molecular Gastronomy is a Scientific Discipline, and Note by Note Cuisine is the Next Culinary Trend”, Flavour, 2(1), 1-8.
  • Tikkanen, I. (2007), “Maslow’s Hierarchy and Food Tourism in Finland: Five Cases”, British Food Journal, 109(9), 721-734.
  • Tremlett, P-F. (2014), Lévi-Strauss on Religion: The Structuring Mind, New York, USA: Routledge.
  • Trubek, A.B. (2000), Haute Cuisine: How the French Invented the Culinary Profession, Philadelphia: University of Pennsylvania Press.
  • van der Linden, E. & D.J. McClements & J. Ubbink (2008), “Molecular Gastronomy: A Food Fad or an Interface for Science-Based Cooking?”, Food Biophysics, 3, 246-254.
  • Veblen, T. (1918), The Theory of the Leisure Class. An Economic Study of Institutions, New York: B.W. Huebsch.
  • Velissariou, E. & E. Vasilaki (2014), “Local Gastronomy and Tourist Behavior: Research on Domestic Tourism in Greece”, Journal of Tourism Research, 9, 120-143.
  • Warde, A. (1997), Consumption, Food and Taste, London: Sage Publications.
  • Wrangham, R. (2010), Catching Fire: How Cooking Made Us Human, Great Britain: Profile Books.
  • Zelinsky, W. (1985), “The Roving Palate: North America’s Ethnic Restaurant Cuisines”, Geoforum, 16(1), 51-72.
Birincil Dil en
Konular Sosyal
Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-9128-7443
Yazar: Serkan Polat (Sorumlu Yazar)
Kurum: ISTANBUL MEDENIYET UNIVERSITY, FACULTY OF TOURISM
Ülke: Turkey


Orcid: 0000-0002-2324-2200
Yazar: Semra AKTAŞ-POLAT
Kurum: ISTANBUL MEDENIYET UNIVERSITY, FACULTY OF TOURISM
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 25 Ocak 2020

Bibtex @araştırma makalesi { sosyoekonomi608945, journal = {Sosyoekonomi}, issn = {1305-5577}, address = {}, publisher = {Sosyoekonomi Derneği}, year = {2020}, volume = {28}, pages = {243 - 256}, doi = {10.17233/sosyoekonomi.2020.01.14}, title = {Transformation of Local Culinary through Gastronomy Tourism}, key = {cite}, author = {Polat, Serkan and AKTAŞ-POLAT, Semra} }
APA Polat, S , AKTAŞ-POLAT, S . (2020). Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi , 28 (43) , 243-256 . DOI: 10.17233/sosyoekonomi.2020.01.14
MLA Polat, S , AKTAŞ-POLAT, S . "Transformation of Local Culinary through Gastronomy Tourism". Sosyoekonomi 28 (2020 ): 243-256 <https://dergipark.org.tr/tr/pub/sosyoekonomi/issue/52077/608945>
Chicago Polat, S , AKTAŞ-POLAT, S . "Transformation of Local Culinary through Gastronomy Tourism". Sosyoekonomi 28 (2020 ): 243-256
RIS TY - JOUR T1 - Transformation of Local Culinary through Gastronomy Tourism AU - Serkan Polat , Semra AKTAŞ-POLAT Y1 - 2020 PY - 2020 N1 - doi: 10.17233/sosyoekonomi.2020.01.14 DO - 10.17233/sosyoekonomi.2020.01.14 T2 - Sosyoekonomi JF - Journal JO - JOR SP - 243 EP - 256 VL - 28 IS - 43 SN - 1305-5577- M3 - doi: 10.17233/sosyoekonomi.2020.01.14 UR - https://doi.org/10.17233/sosyoekonomi.2020.01.14 Y2 - 2020 ER -
EndNote %0 Sosyoekonomi Transformation of Local Culinary through Gastronomy Tourism %A Serkan Polat , Semra AKTAŞ-POLAT %T Transformation of Local Culinary through Gastronomy Tourism %D 2020 %J Sosyoekonomi %P 1305-5577- %V 28 %N 43 %R doi: 10.17233/sosyoekonomi.2020.01.14 %U 10.17233/sosyoekonomi.2020.01.14
ISNAD Polat, Serkan , AKTAŞ-POLAT, Semra . "Transformation of Local Culinary through Gastronomy Tourism". Sosyoekonomi 28 / 43 (Ocak 2020): 243-256 . https://doi.org/10.17233/sosyoekonomi.2020.01.14
AMA Polat S , AKTAŞ-POLAT S . Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi. 2020; 28(43): 243-256.
Vancouver Polat S , AKTAŞ-POLAT S . Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi. 2020; 28(43): 256-243.