The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-19 DOI:10.1016/j.ijgfs.2025.101111

Elanur Şahin , Menekşe Cömert

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引用次数: 0

Abstract

Cultural familiarity and food recognition of culture have an effect on the intention to experience the cuisine and visit the country. In this study, it is aimed to examine the effect of familiarity with Turkish culture and food products on experiencing Turkish cuisine and conative image towards Turkish cuisine on an international scale. The sample group, which was selected from the research population by convenience sampling method, consists of individuals over the age of eighteen who live in the USA, England and Germany and are interested in different cuisines. A questionnaire was used as a data collection tool. Structural equation modeling was preferred for data analysis. According to the findings of the study, cultural familiarity significantly and positively affects recognition (0.86; p ≤ 0.001) and intention to consume Turkish food (0.55; p ≤ 0.001). In addition, intention to consume Turkish cuisine products (0.34; p ≤ 0.001) and food recognition (0.59; p ≤ 0.001) have a significant and positive effect on individuals' conative images.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.