Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans
This study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert is prepared and presented. Classical presentati...
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| Format: | Article |
| Language: | English |
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Istanbul University Press
2022-12-01
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| Series: | Journal of Tourismology |
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| Online Access: | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/B6CEBB96358D482780216DE8F96462A2 |
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| author | Sami Sonat Özdemir Ceyhun Uçuk |
| author_facet | Sami Sonat Özdemir Ceyhun Uçuk |
| author_sort | Sami Sonat Özdemir |
| collection | DOAJ |
| description | This study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert is prepared and presented. Classical presentations have been created using tools found in Turkish cuisine. Modernist presentations are created in the style of Nouvelle cuisine. These courses are prepared and sent to the European consumers, a significant tourist group for Turkey’s touristic demand. The data is obtained from a total of 82 participants from 19 different European countries using comparative test techniques and hedonic scales. When the data is analyzed, it is seen that modernist presentations are preferred in all courses. The scores of appreciations in modernist presentations are higher than that of the traditional versions. Based on these findings, it is found that preparing modernist presentations in line with the target market habits have a positive impact on the acceptance of traditional foods. The findings may be important in terms of making sense of the food consumption preferences of European visitors and increasing the extra benefit. |
| format | Article |
| id | doaj-art-e347575656324dbba736d8770ea39b4d |
| institution | DOAJ |
| issn | 2459-1939 |
| language | English |
| publishDate | 2022-12-01 |
| publisher | Istanbul University Press |
| record_format | Article |
| series | Journal of Tourismology |
| spelling | doaj-art-e347575656324dbba736d8770ea39b4d2025-08-20T02:57:22ZengIstanbul University PressJournal of Tourismology2459-19392022-12-018223925410.26650/jot.2022.8.2.1148129123456Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of EuropeansSami Sonat Özdemir0https://orcid.org/0000-0003-4796-6083Ceyhun Uçuk1https://orcid.org/0000-0003-2809-6430Balıkesir Üniversitesi, Balikesir, TurkiyeGaziantep Üniversitesi, Gaziantep, TurkiyeThis study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert is prepared and presented. Classical presentations have been created using tools found in Turkish cuisine. Modernist presentations are created in the style of Nouvelle cuisine. These courses are prepared and sent to the European consumers, a significant tourist group for Turkey’s touristic demand. The data is obtained from a total of 82 participants from 19 different European countries using comparative test techniques and hedonic scales. When the data is analyzed, it is seen that modernist presentations are preferred in all courses. The scores of appreciations in modernist presentations are higher than that of the traditional versions. Based on these findings, it is found that preparing modernist presentations in line with the target market habits have a positive impact on the acceptance of traditional foods. The findings may be important in terms of making sense of the food consumption preferences of European visitors and increasing the extra benefit.https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/B6CEBB96358D482780216DE8F96462A2visual sensefood acceptancefood presentationturkish foodeuropean consumers |
| spellingShingle | Sami Sonat Özdemir Ceyhun Uçuk Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans Journal of Tourismology visual sense food acceptance food presentation turkish food european consumers |
| title | Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans |
| title_full | Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans |
| title_fullStr | Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans |
| title_full_unstemmed | Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans |
| title_short | Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans |
| title_sort | is the modern or classical presentation of turkish cuisine more acceptable a study on the visual senses of europeans |
| topic | visual sense food acceptance food presentation turkish food european consumers |
| url | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/B6CEBB96358D482780216DE8F96462A2 |
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