Gastronomic tourism can be considered as an alternative in order to prevent temporal and spatial concentration, which is one of the important problems in Turkish tourism, to attract the tourist mass called 'quality tourist' to the country and to ensure sustainability...
Contribution of Fusion Cuisine Applications to the Development of Gastronomy Tourism...
Ayşe CAN
Res. See. Serdar SUNNETCIOGLU
Assoc. Dr. Fügen DURLU-ÖZKAYA
SUMMARY
In this theoretical study, in which gastronomic tourism and fusion cuisine applications are discussed, the effect of fusion cuisine applications on the development of gastronomic tourism has been examined. Gastronomy tourism is a movement whose main motivation is food and beverages. Gastronomic tourism mobility is very important in order to prevent temporal and spatial concentration, to attract the tourist mass called 'quality tourist' to the country and to ensure sustainability.
For gastronomy tourists, it is very important to experience the new, different and original tastes offered in the destination as well as to experience the food and beverages specific to the destination culture. For this reason,
fusion cuisine applications have started to gain importance in order to attract gastronomy tourists who are in search of new different and original tastes to the destination. The new and original cuisine that emerged as a result of conscious efforts to create a new, different and original cuisine from different national cuisines on a common plate is called fusion cuisine.
LOGIN
Due to the increasing negative effects of mass tourism on the natural environment, tourism practices that respect nature and cultural values and emphasize protection have begun to gain importance. When evaluated in this context, it is seen that
gastronomy tourism (Durlu-Özkaya and Can, 2012), agro tourism (Durlu-Özkaya et al. 2011; Küçükaltan, 2002), rural tourism (Erdoğan, 2003) tourism practices gain importance.
Food and beverages at the destination are considered as an important part of the touristic experience (McKrecher et al., 2008) and it is stated that one third of tourist expenditures is food expenditures (Mak et al., 2012: 172). Gonca (2009) states that the interest in 'good food' in Europe has turned into a trend in recent years, and that the "gourmet tours" or "gastronomy tours" attended by high-income intellectual tourists are one of the best-selling tourism products.
In a study, it was revealed that tourists pay $937 per tour to participate in wine tours, and a quarter of this amount is reserved for wine-oriented activities only. In the said study, it was stated that $1,194 was spent on food-related travels for each tour, and one-third of the expenditures were reserved for food-related activities only (Schmantowsky, 2008).
Countries that want to increase their share of the world tourism revenues give great importance to the development of gastronomy tourism within the scope of diversification of tourism.
Gastronomic tourism can be considered as an alternative in order to prevent temporal and spatial concentration, which is one of the important problems in Turkish tourism, to attract the tourist mass called 'quality tourist' to the country and to ensure sustainability. As İnceöz (2009) stated in his study, gastronomic tourism mobility does not occur depending on place and time, and it can occur in every season of the year and everywhere. In another study, Kınacı et al. (2011) state that people who are interested in gastronomy are called eco-tourists, and they state that this group is environmentally sensitive, in the 35-54 age group, highly educated, and has a higher than middle income.
Although it is stated that gastronomy tourists travel to experience local food and beverages (Yüncü,2009; Durlu-Özkaya and Can,2012; Surenkok et al. 2010:568), it is also important for gastronomy tourists to experience different and unique tastes. In this context, fusion cuisine applications can be considered as a step in order to spread gastronomy tourism. For this reason, in this study, fusion cuisine applications will be discussed as a supportive element in ensuring the development of gastronomic tourism.
GASTRONOMY AND GASTRONOMY TOURISM
The term gastronomy comes from the Greek words gaster (stomach) and nomas (law). Mil (2009), who stated that the term gastronomy was first established in the French language in 1801 by Joseph Berchoux's book “Gastronomy or Man From Farm to Table”, explains that the 'art of good eating' and 'culinary traditions and styles in a particular region' explain the meaning of the word gastronomy today. means that it is accepted in return. İnceöz (2009) calls gastronomy 'the art of food'.
Durlu-Özkaya and Can (2012) and Kivela and Crotts (2006), gastronomy; While evaluating the art of eating as a discipline examining the art, they also emphasized that gastronomy deals with the relationship between food and beverages and culture. Kivela and Crotts (2005) and İnceöz (2009) state that when gastronomy is mentioned, it is not only about food but also beverages.
Küçükaslan and Baysal (2009) point out that gastronomy has two dimensions, production and consumption, as the consumption dimension of gastronomy, the fact that human beings have to eat, eat and drink to survive, and consider making various foodstuffs used as raw materials consumable as a production dimension. When we evaluate gastronomy within the scope of tourism, it is stated that gastronomy tourism is born as a result of the consumption dimension of gastronomy, and fusion cuisine applications are born as a result of the production dimension.
McKrecher et al. (2008) state that trying different foods is the main travel motivation for some tourists, while for some tourists it is a secondary travel motivation in a part of their travel. In the tourism literature, different concepts such as 'gastronomy tourism', 'culinary tourism', 'nutritional tourism', 'gourmet tourism', 'gastronomic tourism' and 'food tourism' in order to describe the travel activity made to taste different and unique foods as a primary or secondary purpose. Although it is used (Doğdubay & Giritoğlu, 2008; İnceöz, 2009; Kivela & Crotts, 2006; Lan et al., 2012; Lin et al., 2011; Mrkrecher et al., 2008; Surenkok et al, 2010; Yüncü, 2009), the underlying factor is It is stated that it is traveling to a destination in order to taste food and beverages from different cultures (Durlu-Özkaya and Can, 2012:
Kivela and Crotts (2005) and Horng et al. (2012) stated that the concept of 'gastronomy tourism' was first introduced in 1998 and is used to express that tourists learn about the cultures of other societies through their food. Lin et al. (2011) define gastronomic tourism as traveling with the aim of tasting food and beverages, or at least acting with the motivation of tasting food and beverages in a part of the trip.
It is stated that tasting a special dish, seeing the different production processes of the dishes and eating from the hands of a famous chef are also considered within the scope of gastronomy tourism (Yüncü, 2009: 29-30). According to Kivela and Crotts (2006), gastronomic tourism is discovering new foods and beverages in order to have an unforgettable and unique gastronomic experience. Surenkok et al. (2010) define 'food tourism' and 'gourmet tourism' as the activity resulting from visiting a special
Restaurant Trends, eating a special meal, visiting a food market or wine cellar.
In this context, gastronomic tourism is the purpose of experiencing local food and beverages specific to the destination, discovering new foods and beverages, tasting a special food and beverage, seeing the different production processes of the dishes and eating by a famous chef, visiting a special restaurant or wine cellars. It can be defined as visiting a destination with the aim of participating in activities related to food and beverages, or at least acting for this purpose in a part of the trip.
Tourists evaluate food and beverages from three perspectives. For some tourists, food and beverages are only seen as elements that meet their physiological needs, while for some tourists the main purpose is to participate in a different activity, food is secondary and supportive elements for travel, and for some tourists, food and beverages is the main motivation for travel, in other words, tourists travel to taste different foods and beverages and participate in activities related to food and beverages.
In this mobility, food and beverages are considered as one of the most important means of learning culture, entering a culture and recognizing the culture (Yüncü, 2009). It is evaluated as (Steinmetz,2010:4).
Canizares and Guzman (2011) emphasize that it is also important for tourists to choose a destination, where the food offered in the destination is close to the tastes they are used to. Lan et al. (2012) support this view by expressing that tourists are looking for new flavors and new concepts suitable for their palate in the destination they go to. Food and beverages are the main motivation for gastronomy tourists to travel (Kivela and Crotts, 2006; McKrecher, 2008; Surenkok et al, 2010; Yüncü, 2009; DurluÖzkaya and Can, 2012; Lin et al.,2011; Kivela and Crotts, 2006; Surenkok et al. , 2010; Horng et al., 2012; Tikkanen, 2007).
For gastronomy tourists, it is also important to experience the new, different and original tastes offered in the destination as well as to experience the food and beverages specific to the destination culture (Kivela and Crotts, 2006; McKrecher, 2008; Surenkok et al, 2010; Yüncü, 2009; Durlu-Özkaya and Can ,2012; Gonca, 2009). In this context, with fusion cuisine applications, it will be possible to ensure that the foods offered in the destination are close to the tastes that the tourists are used to, and it will also be possible to respond to the search for new, different and original tastes of gastronomy tourists.
FUSION KITCHEN
It is stated that food and beverage businesses should be considered as factories or workplaces that produce food and that the service offered should be able to appeal to people's tastes and preferences (Hacıoğlu et al., 2009). Doğdubay et al. (2007) state that product diversification and development practices have an important place in the marketing activities of businesses in the food and beverage industry and evaluate fusion kitchen applications in this context. Sandıkçı and Çelik (2005), on the other hand, consider fusion kitchen applications as a factor in creating customer satisfaction. Mil (2009) discussed fusion culinary practices within the scope of globalization of food.
Fusion cuisine, which is stated to have emerged as a combination of Western techniques and Far Eastern techniques and materials in the 1980s (Sandıkçı and Çelik 2005:42; Doğdubay et al., 2007:39), 'the cooking techniques and materials belonging to different nations and different regions are consciously used in the same way. It is defined as an original, creative and innovative technique formed by mixing and combining on the plate (Sandıkçı and Çelik, 2005; Gonca, 2009; Mil, 2009).
In fusion cuisine, a single nationality does not appear on the plate, but the culinary techniques and ingredients of more than one nationality are combined in a single plate (Kirim, 2005). Doğdubay et al. (2007) define fusion cuisine as the emergence of a different cuisine by mixing special dishes from various world cuisines. In another definition, fusion cuisine is defined as 'the synthesis of different food understandings of world cuisines and the creation of new cuisines, new dishes, new tastes' (www.gurmerehberi.com, 14.06.2012).
Although some of the researchers evaluate the combination of local cuisines within the scope of fusion cuisine applications (Sandıkçı and Çelik, 2005:42; Gonca, 2009), Doğdubay et al. (2007) also state that fusion cuisine applications should be evaluated within the scope of international cuisines.
Based on all these explanations, it is possible to define fusion cuisine as the combination of at least two different national cuisine cultures on the same plate as a result of a conscious effort, in a way that one cuisine culture does not dominate the other cuisine, in order to create new different and original tastes. Fusion cuisine practices are based on the principle of consciously combining the cuisines of two nations in order to create a new, different and original product. In fusion cuisine, it is fundamental that processes such as culinary materials, processing and cooking techniques belonging to different nations are synthesized and combined, and that the resulting dish is a very different product from the food in both cuisines.
Although Turkish cuisine is considered as a 'fusion cuisine' that occurs spontaneously in some sources (Mil, 2009; Kirim, 2005; http://yemek-tarifl eri.ascilik.net, 24.05.2102; www.gurmerehberi.com, 14.06.2012) ), it would not be the right approach to evaluate the deep-rooted Turkish Cuisine as fusion cuisine. Avcıkurt et al. (2007) stated that due to geographical, cultural and sociological reasons, Turks ethnologically both give and receive ethnicity with different societies with which they are in neighborhood relations and live together, and that this exchange undoubtedly has a word for food and beverage culture. means the subject.
Inceöz (2009) emphasizes that today's Turkish Cuisine has developed and enriched with the influence of civilizations that have lived in Turkey, Mil (2009) states that Turkish Cuisine includes many 'national cuisines' besides local cuisines. Durlu-Özkaya (2009) states that Turkish Cuisine was shaped as a result of the meeting of the simple food culture of Central Asia with the rich Seljuk and Ottoman Cuisine. Mil (2009) states that Turkish Cuisine has a wide culinary culture formed by the influences of ancient communities living in today's Anatolia and neighboring civilizations such as Sumer, Egypt and Ancient Greece.
However, this is a process for the emergence of cuisine, and in this process, it is not possible to talk about a conscious effort to combine different national cuisines. It is a fact that similar processes are experienced in many cuisines such as French Cuisine, Chinese Cuisine, Italian Cuisine, and are influenced by other nations and neighboring countries. In this case, all world cuisines should be qualified as fusion cuisine. However, fusion cuisine is a new trend, an innovation approach that emerges when different national cuisines are brought together on the same plate as a result of a conscious effort for a purpose.
It is stated that new dishes are created by combining the traditional flavors of Turkish cuisine with the flavors of the cuisines of France, Italy and the Far East (Gonca, 2009). The "Eggplant Begendi Souffle", which is the result of the combination of aubergine that has an important place in the Turkish Cuisine and the cheese sushi of the French Cuisine, is a fusion kitchen application that was born as a result of the synthesis of the Turkish Cuisine with the French Cuisine (Doğdubay et al., 2007) Denizer (2008), He states that fusion cuisine practices distance the Turkish Cuisine from its true identity and cause it to take on a new shape.
The important thing here is to accept that a different product is prepared on the plate obtained in the fusion kitchen, that the dish does not directly reflect the Turkish cuisine, and it is necessary to know that its purpose is not to degenerate the cuisines, but to combine the features of two different cuisines in a single dish in a new structure.
CONCLUSION AND RECOMMENDATIONS
Countries that want to increase their share of the world tourism revenues give great importance to gastronomy tourism and in this context, they open their gastronomy values to other countries. Gastronomy tourism is very important in terms of preventing temporal and spatial concentration, attracting the tourist mass called quality tourists to the country and ensuring sustainability. In this context, for the development of gastronomy tourism in Turkey, it is very important to bring Turkish cuisine to gastronomy tourism. While doing this, it is necessary to take into account the tourists who want to try the traditional tastes of the countries they visit, as well as the tourists who cannot put their own taste habits aside. At this point, fusion kitchen applications gain importance.
Within the scope of Turkey promotion activities organized by various institutions and organizations in order to promote Turkish cuisine, Turkish cuisine can be given a wider place and our cuisine can be promoted more widely. In addition, world-famous gourmets can be hosted in Turkey and Turkish cuisine can reach the place it deserves through their interpretations reaching large masses. In addition to these, the knowledge level of tour operators about Turkish Cuisine is also extremely important during the promotion phase. The higher the knowledge level of tour operators, the more satisfying their promotions will be and they will be able to present Turkey as an alternative destination within the scope of gastronomy tourism.
For gastronomy tourists, new tastes and new concepts within the framework of their own habits are as important as experiencing the food and beverages specific to the destination culture. In this context, gastronomy tourism can be expanded by responding to the search of gastronomy tourists who are in search of new different and original tastes with fusion cuisine applications. Food and beverages are very important not only for catering tourists, but also for tourists traveling for different purposes. Because culinary culture has an important place in the choice of destination for tourists, and tourists pay attention to the fact that the food served in the destination they go to is close to the tastes they are used to.
In other words, tourists look for new tastes and new concepts suitable for their palate in the places they go. In this context, with fusion cuisine applications, it will be possible to expand gastronomy tourism by responding to the search for new, different and original tastes of gastronomy tourists, and it will be possible to ensure that the food and beverages offered in the destination are close to the tastes that tourists are accustomed to. In addition, it will be a step in attracting gastronomy tourists to the country and promoting Turkish Cuisine in the destination.
In this context, food and beverage businesses in touristic places have great duties. It is important for the vitality of gastronomic tourism that every business knows the common tourist population of that region, its nationality and culinary habits, and that it can offer fusion cuisine products as well as traditional Turkish cuisine.
The creation of a new fusion cuisine by combining the products in the Turkish Cuisine with other national cuisines, on the condition that the Turkish Cuisine, which is among the three big cuisines in the world, is promoted and brought to the fore, when it is evaluated within the scope of gastronomic tourism, it gains importance. Turkish Cuisine also holds the distinction of being the most nutritious cuisine in the world in terms of nutrient distribution. For this reason, it is necessary to promote Turkish cuisine much more accurately and to reveal all its richness. For this purpose, fusion cuisine can be considered as a step.
Fusion cuisine, which will be a great support in attracting tourists who do not know Turkish cuisine to our country in the concept of gastronomic tourism, will also be a horizon for tourists who know our cuisine as kebab cuisine. Fusion cuisine studies, which will be done with the right practices on Turkish Cuisine, will have a wide range thanks to the richness and diversity of Turkish Cuisine. This will help Turkey become an ideal tourist destination for gastronomy tourists traveling to try different and unique tastes.
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As Has Chef Ahmet Özdemir, I see the source:
Ms. Ayşe CAN, Res. See. Serdar SÜNNETÇİOĞLU, Assoc. Dr. I sincerely thank Fügen DURLU-ÖZKAYA for his academic studies titled "The Contribution of Fusion Cuisine Applications to the Development of Gastronomy Tourism" and wish him success in his professional life . It will definitely be considered as an example by those who need it in professional kitchens, gastronomy and the culinary community.