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Gastronomy Temmuz 2021

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Gastronomy Temmuz 2021 AYDIN GASTRONOMY İSTANBUL AYDIN ÜNİVERSİTESİ GÜZEL SANATLAR FAKÜLTESİ ISTANBUL AYDIN UNIVERSITY FINE ARTS FACULTY Yıl 5 Sayı 2- Temmuz 2021 Year 5 Issue 2 - July 2021 Genel DOI: 10.17932/IAU.GASTRONOMY.2017.016 Cilt 5 Sayı 2 DOI: 10.17932/IAU.GASTRONOMY.2017.016/2021.502 https://aydingastronomy.aydin.edu.tr/ İstanbul Aydın Üniversitesi Güzel Sanatlar Fakültesi ISSN 2528-9411 / E-ISSN 2687-1920 AYDIN GASTRONOMY Dergisi Sahibi/Proprietor Dil/Language Doç. Dr. Mustafa AYDIN (İstanbul Aydın Üniversitesi, İstanbul, Türkiye) Türkçe / Turkish - İngilizce / English Yazı İşleri Müdürü/Editor-in-Chief Yayın Periyodu/Publication Period Zeynep AKYAR (İstanbul Aydın Üniversitesi, İstanbul, Türkiye) Yılda iki kere yayınlanır / Published twice a year Ocak & Temmuz / January & July Editör/Editor Prof. Dr. Kamil BOSTAN (İstanbul Aydın Üniversitesi, İstanbul, Türkiye) https://aydingastronomy.aydin.edu.tr/?page_id=11 Editör Yardımcısı/Assoc. Editor Yazışma Adresi/Correspondence Address Öğr. Gör. Çiğdem MUŞTU (İstanbul Aydın Üniversitesi, İstanbul, Türkiye) Florya Yerleşkesi Beşyol Mah. İnönü Cad. No: 38 Sefaköy 34295 Küçükçekmece/İstanbul, Türkiye İdari Koordinatör/Administrative Coordinator Tel: 444 1 428 Tamer BAYRAK Faks: 0 212 425 57 97 Web: http://aydingastronomy.aydin.edu.tr Grafik Tasarım/Graphic Desing E-mail: [email protected] Gözde KILIÇ Baskı/Printed by Türkçe Redaksiyonu/Turkish Redaction Armoninuans Matbaa Süheyla AĞAN Adres: Tavukçuyolu Cd. Palas Sk. No:3 Y.Dudullu Ümraniye - İstanbul İngilizce Redaksiyonu/English Redaction Tel: 0216 540 36 11 Neslihan İSKENDER Faks: 0216 540 42 72 E-mail: [email protected] YAYIN KURULU/EDITORIAL BOARD Aktolkın ABUBAKIROVA • Ahmet Yesevi Üniversitesi, KIRGIZİSTAN Ali AYDIN • İstanbul Üniversitesi-Cerrahpaşa, İstanbul, Türkiye Artun YIBAR • Bursa Uludağ Üniversitesi, Bursa, Türkiye Ayla ÜNVER ALÇAY • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Beyza H. ULUSOY • Yakın Doğu Üniversitesi, Lefkoşe, KKTC Çiğdem MUŞTU • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Flora ALESKEROVA • Azerbaycan Turizm ve İşletme Üniversitesi, Azerbaycan İlkay YILMAZ • Başkent Üniversitesi, Ankara, Türkiye İsmail Hakkı TEKİNER • İstanbul Sabahattin Zaim Üniversitesi, İstanbul, Türkiye Kamil BOSTAN • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Murat AY • Doğuş Üniversitesi, İstanbul, Türkiye Aydın Gastronomy, gastronomi ve mutfak sanatları alanında derleme ve araştırma makalelerinin yayınlandığı bilimsel hakemli bir dergidir. Aydin Gastronomy is a peer-reviewed periodical journal which provides a platform for publication of reviews and research articles in the field of gastronomy and culinary arts. BİLİM KURULU - SCIENTIFIC BOARD Abdullah DİLER • Süleyman Demirel Üniversitesi, Isparta, Türkiye Aktolkın ABUBAKIROVA • Ahmet Yesevi Üniversitesi, KIRGIZİSTAN Ali AYDIN • İstanbul Üniversitesi-Cerrahpaşa, İstanbul, Türkiye Andriela VITIC CETKOVIC • University of Montenegro, Podgorica, Montenegro Artun YIBAR • Bursa Uludağ Üniversitesi, Bursa, Türkiye Aybuke CEYHUN SEZGİN • Ankara Hacı Bayram Veli Üniversitesi, Ankara, Türkiye Aydın VURAL • Dicle Üniversitesi, Diyarbakır, Türkiye Aziz TEKİN • Ankara Üniversitesi, Ankara, Türkiye Bahattin ÖZDEMİR • Akdeniz Üniversitesi, Antalya, Türkiye Canan HECER • Esenyurt Üniversitesi, İstanbul, Türkiye Candan VARLIK • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Ebru DENİZ • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Ergün ÖMER GÖKSOY • Adnan Menderes Üniversitesi, Aydın, Türkiye Feramüs ÖZDEMİR • Akdeniz Üniversitesi, Antalya, Türkiye Flora ALESKEROVA • Azerbaijan Tourism and Management University, Azerbaijan Gürhan ÇİFTÇİOĞLU • Kültür Üniversitesi, İstanbul, Türkiye Harun AKSU • İstanbul Üniversitesi-Cerrahpaşa, İstanbul, Türkiye Hilal ÇOLAK • İstanbul Üniversitesi-Cerrahpaşa, İstanbul, Türkiye Kutay OKTAY • Kastamonu Üniversitesi, Kastamonu, Türkiye M. Reşat BAŞAR • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Maya IVANOVA • Varna University of Management, Dobrich, Bulgaria Mehmet ÇALICIOĞLU • Fırat Üniversitesi, Elazığ, Türkiye Mehmet ERGÜL • San Fransisco State University, USA Murat DOĞDUBAY • Balıkesir Üniversitesi, Balıkesir, Türkiye Mustafa NİZAMLIOĞLU • Gelişim Üniversitesi, İstanbul, Türkiye Mustafa TAYAR • Uludağ Üniversitesi, Bursa, Türkiye Osman ERKMEN • Gaziantep Üniversitesi, Gaziantep, Türkiye Ömer ÇETİN • İstanbul Üniversitesi-Cerrahpaşa, İstanbul, Türkiye Özer KANBUROĞLU • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Özge ÖZGEN ARUN • İstanbul Üniversitesi-Cerrahpaşa, İstanbul, Türkiye Özkan ÖZDEN • İstanbul Üniversitesi, İstanbul, Türkiye Recep ÇIBIK • Uludağ Üniversitesi, Bursa, Türkiye Semra AKAR ŞAHİNGÖZ • Ankara Hacı Bayram Veli Üniversitesi, Ankara, Türkiye Simona MARTINOSKA • University of St. Kliment Ohridski, Ohrid, Macedonia Skender KACIU • University of Prishtina, Prishtina, Prishtina, Kosovo Şerife CENGİZ • İstanbul Aydın Üniversitesi, İstanbul, Türkiye Şule AYDIN • Nevşehir Hacı Bektaş Veli Üniversitesi, Nevşehir, Türkiye Tarık Haluk ÇELİK • Ankara Üniversitesi, Ankara, Türkiye Yakup Can SANCAK • Yüzüncü Yıl Üniversitesi, Van, Türkiye Yusuf DOĞRUER • Selçuk Üniversitesi, Konya, Türkiye Zehra HAJRULAİ-MUSLİU • SS. Cyril and Methodius University, Skopje, Macedonia Zümrüt ÖĞEL • Konya Gıda ve Tarım Üniversitesi, Konya, Türkiye AYDIN GASTRONOMY Yıl 5 Sayı 2- Temmuz 2021 | Year 5 Issue 2 - July 2021 İçindekiler - Contents Araştırma/ Research Üniversite Öğrencilerinin Fermente Süt Ürünleri Tüketim Alışkanlıklarının İstatistiksel Analizi Statistical Analysis of the Fermented Dairy Products Consumption Habits of University Students Bayram ÜRKEK, Ahmet TAŞ.. ………………………………………………………………………………………91 Aşçılık Programında Okuyan Kadın Öğrencilerin Mesleğe Bakış Açılarının Değerlendirilmesi: Hatay Mustafa Kemal Üniversitesi Örneği Evaluating The Profession Perspectives of Female Students Studying in The Culinary Program: The Case of Hatay Mustafa Kemal University Hasibe Utku ÇELİK GENÇOĞLU, Ebru KEMER ..…………………………………………………………………………105 Characteristics of EU Registered Geographical Indications of Food and Agricultural Products and Investigation of Their Relationship with the Geographical Area Gıda ve Tarım Ürünlerinde AB Tescilli Coğrafi İşaretlerin Ayırt Edici Özellikleri ve Coğrafi Alan ile olan Bağının İncelenmesi Özden İLHAN …………………………………………………………………………………………………117 Derleme/Review Yeni Tip Koronavirüs (Covid 19) Salgınının Dünya Gıda Sistemi Üzerindeki Etkileri Effects of New Type Coronavirus (Covid-19) Outbreak on World Food System Yeliz DEMİR .…………………………………………………………….….…………………………………131 Nörogastronomi Neurogastronomy İlkay YILMAZ, Ecem AKAY, Arda ER …………………………………………………………………………………143 Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi Molecular Gastronomy Applications: Sous Vide Technique Huri İLYASOĞLU ..………………………………………………………………………………………………157 Traditional Anatolian Ceremonial Dishes Geleneksel Anadolu Tören Yemekleri Nuray GÜZELER, Çağla ÖZBEK. ……………………………………………………………………………………167 Gıda Endüstrisinde Ultrason Uygulamaları Ultrasound Applications in Food Industry Çiğdem TÜRKSÖNMEZ, Abdullah DİLER ...……………………………………………………………………………177 AYDIN GASTRONOMY Yıl 5 Sayı 2 - Temmuz 2021 | Year 5 Issue 2 - July 2021 DOI Numaraları – DOI Numbers Genel DOI: 10.17932/IAU.GASTRONOMY.2017.016 Gastronomy Cilt 5 Sayı 1 DOI: 10.17932/IAU.GASTRONOMY.2017.016/2021.502 Üniversite Öğrencilerinin Fermente Süt Ürünleri Tüketim Alışkanlıklarının İstatistiksel Analizi Statistical Analysis of the Fermented Dairy Products Consumption Habits of University Students Bayram ÜRKEK, Ahmet TAŞ 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2001 Aşçılık Bölümünde Okuyan Kadın Öğrencilerin Mesleğe Bakış Açılarının Değerlendirilmesi: Hatay Mustafa Kemal Üniversitesi Örneği Evaluating The Profession Perspectives of Female Students Studying in The Culinary Program: The Case of Hatay Mustafa Kemal University Hasibe Utku ÇELİK GENÇOĞLU, Ebru KEMER 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2002 Characteristics of EU Registered Geographical Indications of Food and Agricultural Products and Investigation of Their Relationship with the Geographical Area Gıda ve Tarım Ürünlerinde AB Tescilli Coğrafi İşaretlerin Ayırt Edici Özellikleri ve Coğrafi Alan ile olan Bağının İncelenmesi Özden İLHAN 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2003 Derleme/Review Yeni Tip Koronavirüs (Covid 19) Salgınının Dünya Gıda Sistemi Üzerindeki Etkileri Effects of New Type Coronavirus (Covid-19) Outbreak on World Food System Yeliz DEMİR 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2004 Nörogastronomi Neurogastronomy İlkay YILMAZ, Ecem AKAY, Arda ER 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2005 Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi Molecular Gastronomy Applications: Sous Vide Technique Huri İLYASOĞLU 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2006 Traditional Anatolian Ceremonial Dishes Geleneksel Anadolu Tören Yemekleri Nuray GÜZELER, Çağla ÖZBEK 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2007 Gıda Endüstrisinde Ultrason Uygulamaları Ultrasound Applications in Food Industry Çiğdem TÜRKSÖNMEZ, Abdullah DİLER 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 Editörden Gastronomi, bütün dünyada olduğu gibi ülkemizde de artan bir şekilde ilgi görmeye devam etmektedir. Ancak çoğu kişi tarafından gastronomi, yemek yapmaktan ve sunmaktan ibaret bir meslek dalı olarak algılanmaktadır. Bu algı kırılmakla birlikte gastronominin ülkemizde hak ettiği yeri bulabilmesi için bir bilim ve sanat dalı olduğunun topluma tanıtılması gerekmektedir. Günümüzde ülkemizde devlet ve vakıf
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