消费者对民族美食的评价:Konya民族Mevlevi厨房菜的样本分析

Q1 Social Sciences
Ümit Sormaz, Kadir Dursun, Neslihan Onur
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引用次数: 0

摘要

梅夫列维菜(Mevlevi cuisine)是土耳其科尼亚(Konya)的一种民族菜系,它承载着该地区的历史痕迹。据了解,随着更多以民族美食为理念的餐厅开业,该地区在美食旅游方面将会产生积极的互动。研究目的:利用菜单分析法,对偏爱民族餐厅的客人对民族美食的餐食和饮品进行评价。本研究采用了定性研究模式之一的个案研究。研究样本包括somatfihi Ma Fih餐厅,该餐厅试图通过土耳其科尼亚省的Mevlevi美食概念来保持民族饮食文化的活力,并自愿参与研究。研究的数据收集阶段是根据与这家餐厅的经理和厨师的访谈,文件审查和信息进行的,这构成了研究的样本。根据研究结果,从菜单中选取了14个菜单项进行菜单工程分析。经过分析,共有6个产品被纳入明星组,4个产品被纳入问题组,3个产品被纳入马组,1个产品被纳入谜题组。研究结果表明,喜欢民族菜的客人不喜欢的Mevlevi菜应该从菜单中删除,取而代之的是味道更浓郁的菜。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’
Abstract Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.
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来源期刊
Journal of Ethnic Foods
Journal of Ethnic Foods Social Sciences-Anthropology
CiteScore
4.00
自引率
0.00%
发文量
43
审稿时长
16 weeks
期刊介绍: The Journal of Ethnic Foods provides comprehensive coverage about people’s consumption of food and aims to illuminate the benefits of traditional understanding and knowledge of foods developed over a long time. Food and eating are studied by several disciplines because food has always been more than just nutrients. Food studies have provided better insights into important societal processes involving economics, health, politics, history, and the environment. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. Articles in scope with the journal should cover these areas. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.
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