Is the Modern or Classical Presentation of Turkish Cuisine More Acceptable? A Study on the Visual Senses of Europeans

Sami Sonat Özdemir () and Ceyhun Uçuk ()
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Sami Sonat Özdemir: Balıkesir University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Balıkesir, Turkiye
Ceyhun Uçuk: Gaziantep University, Faculty of Tourism, Gastronomy and Culinary Arts, Gaziantep, Turkiye

Journal of Tourismology, 2022, vol. 8, issue 2, 239-254

Abstract: This study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert is prepared and presented. Classical presentations have been created using tools found in Turkish cuisine. Modernist presentations are created in the style of Nouvelle cuisine. These courses are prepared and sent to the European consumers, a significant tourist group for Turkey’s touristic demand. The data is obtained from a total of 82 participants from 19 different European countries using comparative test techniques and hedonic scales. When the data is analyzed, it is seen that modernist presentations are preferred in all courses. The scores of appreciations in modernist presentations are higher than that of the traditional versions. Based on these findings, it is found that preparing modernist presentations in line with the target market habits have a positive impact on the acceptance of traditional foods. The findings may be important in terms of making sense of the food consumption preferences of European visitors and increasing the extra benefit.

Keywords: Visual Sense; Food Acceptance; Food Presentation; Turkish Food; European Consumers (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:ist:iupjot:v:8:y:2022:i:2:p:239-254

DOI: 10.26650/jot.2022.8.2.1148129

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