Investigation of the Effect of Spice on Gastronomy History and Culture-Reference-Cited by-同舟云学术

Investigation of the Effect of Spice on Gastronomy History and Culture

Published:2023-10-30 Issue:2 Volume:5 Page:27-41
ISSN:2667-4475
Container-title:İzlek Akademik Dergi
language:
Short-container-title:

Author:

DOĞAN Murat¹^ORCID,ÖZDEMİR Kadir²^ORCID

Affiliation:

1. İSTANBUL GELİŞİM ÜNİVERSİTESİ, GÜZEL SANATLAR FAKÜLTESİ

2. İSTANBUL GELİŞİM ÜNİVERSİTESİ

Abstract

The study aimed to determine the effect of spice on the history and culture of gastronomy. Qualitative research methods were used in the study, and a literature review was used to reveal the conceptual framework. An individual interview technique was used as a data collection tool. Content analysis was applied to the findings that emerged as a result of the interviews, and the results were categorized as themes. As a result of the content analysis applied to the findings, the effect of spice on gastronomy history and culture has three main factors: (1) the contribution of spices to the formation of gastronomy history and culture; (2) the unifying and dissociative roles of spices in terms of gastronomy history and culture; and (3) the contribution of spices to the development of gastronomy history and culture. Overall, the spice has influenced the formation and development of gastronomy history and culture with its unifying and dissociative roles.

Publisher

Sam Satinalmamotoru Bilgi Teknolojileri Ve Ticaret A.S.

Reference42 articles.

1. AKSOY, M., & ÜNER, E. H. (2016). Rafine mutfağın doğuşu ve rafine mutfağı şekillendiren yenilikçi mutfak akımlarının yiyecek içecek işletmelerine etkileri. Gazi Üniversitesi Sosyal Bilimler Dergisi, 3(6), 1-17.

2. AKSOY, M., İFLAZOĞLU, N., & CANBOLAT, C. (2016). Avrupa Aşçılık Tarihi: Antik Yunan'dan Sanayi Devrimine. Journal of Recreation and Torism Research, 3(2), 54-62.

3. ALBALA, K. (2013). Culinary history. In Routledge international handbook of food studies (pp. 114-121). Routledge.

4. ANDERSON, E. N. (2014). Everyone eats: understanding food and culture. NYU Press.

5. ASPERS, P., & CORTE, U. (2019). What is qualitative in qualitative research. Qualitative sociology, 42(2), 139-160.