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DETERMINING THE PERCEPTIONS OF THE COOKERY PROGRAM STUDENTS REGARDING THE CONCEPT OF SLOW FOOD BY METHOD OF METAPHORS

DETERMINING THE PERCEPTIONS OF THE COOKERY PROGRAM STUDENTS REGARDING THE CONCEPT OF SLOW FOOD BY METHOD OF METAPHORS

soner Beşcanlar

  •  Year : 2024
  •  Vol : 3
  •  No : 1
  •  Page : 62-74
Today, practices such as eco-tourism, eco-labelling, cittaslow, slowfood have started to be adopted by tourism stakeholders to ensure the sustainability of tourism. These practices are among the factors affecting the demand for sustainable tourism as a new trend. Therefore, all stakeholders providing services, especially tourism enterprises, benefit from practices that support sustainable tourism in order to attract domestic and foreign tourists. One of the practices that support sustainable tourism is the slow food approach. Slow Food has emerged as a movement that encourages the preservation of local food, eating habits and the characteristics and biodiversity of local ecosystems and local ecosystems to be transferred to future generations. The concept of metaphor was first used in the 1980s by Lakoff and Johnson in the study titled "Metaphors We Live By". Metaphor is the explanation of a concept, phenomenon or event by analogy with another concept, phenomenon or event. Metaphors are considered as a tool that people use to explain how they see life, environment, events and objects by using different analogies. Within the framework of this literature, the aim of the research is to determine the perceptions of cookery programme students about the concept of "slow food" by using metaphors. The research was carried out with 106 students studying at Yozgat Bozok University, Department of Hotel, Restaurant and Catering Services. A semi-structured questionnaire form was prepared in the research. The collected data were analysed by thematic content analysis method. As a result of the research, 7 different metaphors were obtained. The metaphors obtained were grouped as seasonality, local product, different taste and flavour diversity, sustainability, alternative, geographical sign and source of income. As a result, all of the metaphors developed by the students are positive. This shows that the students adopt new approaches in the food and beverage sector and that they are open to change and development. In this direction, suggestions were presented for the expansion of the study.
Cite this Article As : Beşcanlar, S. (2024). Aşçılık programı öğrencilerinin “Slow Food” kavramına ilişkin algılarının metaforlar yöntemi ile belirlenmesi. NEUGastro, 3(1), 62-74. https://doi.org/10.54497/neugastro.2024.5

Description : Yazarların hiçbiri, bu makalede bahsedilen herhangi bir ürün, aygıt veya ilaç ile ilgili maddi çıkar ilişkisine sahip değildir. Araştırma, herhangi bir dış organizasyon tarafından desteklenmedi.Yazarlar çalışmanın birincil verilerine tam erişim izni vermek ve derginin talep ettiği takdirde verileri incelemesine izin vermeyi kabul etmektedirler. None of the authors, any product mentioned in this article, does not have a material interest in the device or drug. Research, not supported by any external organization. grant full access to the primary data and, if requested by the magazine they agree to allow the examination of data.
DETERMINING THE PERCEPTIONS OF THE COOKERY PROGRAM STUDENTS REGARDING THE CONCEPT OF SLOW FOOD BY METHOD OF METAPHORS, Research Article,
, Vol. 3 (1)
Received : 17.05.2024, Accepted : 02.06.2024 , Published Online : 30.06.2024
NeuGastro
ISSN: ;
E-ISSN: 3023-5693 ;
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