Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi

Muhammed HAYKIR (Mehmet Akif Ersoy Üniversitesi, Gıda Tarım ve Hayvancılık Meslek Lisesi, Aşçılık Programı, Burdur, Türkiye)
Journal of Tourism and Gastronomy Studies
41 11
Yıl: 2021 Cilt: 9 Sayı: 2 Sayfa Aralığı: 1356 - 1378 Metin Dili: Türkçe DOI: 10.21325/jotags.2021.844 İndeks Tarihi: 03-12-2021

Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi

Öz:
İlk tadım ağızdan önce gözde başladığı için yiyeceklerin sahip olduğu estetik özellikler tüketicilerin yemekle ilgili algılamalarını doğrudan etkilemektedir. Bir yemek masaya geldiği an tadına bakmadan sadece görünüşüne dayanarak hem yemeğin lezzeti hem de beğenilme durumu hakkında tüketici zihninde bir fikir oluşmaktadır. Dahası, yiyecekle birlikte servis kapları, kullanılan yemek takımları, ortamın kişide yarattığı his gibi unsurlar da tüketicilerin yemekle ilgili davranışlarının nasıl şekilleneceği konusunda belirleyici bir rol üstlenmektedir. Peki bu durumu sadece dış görünüş üzerinden açıklamak yeterli midir? Algılanan bu görsel özellikler tüketicilerin yiyecekle ilgili algılamalarını ne şekilde etkilemektedir? İşte bu gibi sorulardan aldığı güçle filizlenen bu çalışma ortaya koyduğu modelle birlikte tüketicilerin yemek davranışlarının şekillenmesinde bir takım kuramsal yaklaşımların varlığını savunmaktadır. Bu anlamda, literatürde yer alan konu ile ilgili ampirik ve kavramsal çalışmalar incelendiğinde; (i) sanatsal esinlenme, (ii) duyuların transferi, (iii) çevresel psikoloji, (iv) yiyecek korkusu ve (v) kültür gibi bazı kuramsal yaklaşımlar ön plana çıkmaktadır. Literatürde ayrı olarak ele alınan bu arka plan, bu çalışmada bütüncül bir yaklaşım ile ele alınmaktadır. Sonuç olarak, görsel estetik ve tüketici yemek davranışı arasındaki heyecan verici ilişkinin kuramsal temelinin oluşturulması ve ilgili literatürün geliştirilmesi amaçlanmaktadır.
Anahtar Kelime:

The Relationship of Plating and Consumer Food Behavior: A Theoretical Model Proposal

Öz:
Since the first taste starts in the eye before the mouth, the aesthetic properties of food directly affect the consumers' food perceptions. The moment a meal comes to the table, an idea is formed in the mind of the consumer about both the taste and the liking of the food based on its appearance, without tasting it. Moreover, together with the food, elements such as the service containers, the tableware used, and the feeling of the environment on the person also play a determining role in how consumers' food behavior will be shaped. Is it enough to explain this situation only in terms of external appearance? How do these perceived visual properties affect consumers' food perceptions? This study, which sprouted with the power of such questions, advocates the existence of a number of theoretical approaches in shaping the consumer food behavior with the model it puts forward. In this sense, when the empirical and conceptual studies on the subject in the literature are examined, some theoretical approaches such as (i) artistic inspiration, (ii) transfer of senses, (iii) environmental psychology, (iv) neophobia and (v) culture come to the fore. This background, which is dealt with separately in the literature, is addressed with a holistic approach in this study. As a result, it is aimed to establish the theoretical basis of the exciting relationship between visual aesthetics and consumer food behavior and to develop the relevant literature.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Diğer Erişim Türü: Erişime Açık
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APA HAYKIR M (2021). Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. , 1356 - 1378. 10.21325/jotags.2021.844
Chicago HAYKIR MUHAMMED Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. (2021): 1356 - 1378. 10.21325/jotags.2021.844
MLA HAYKIR MUHAMMED Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. , 2021, ss.1356 - 1378. 10.21325/jotags.2021.844
AMA HAYKIR M Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. . 2021; 1356 - 1378. 10.21325/jotags.2021.844
Vancouver HAYKIR M Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. . 2021; 1356 - 1378. 10.21325/jotags.2021.844
IEEE HAYKIR M "Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi." , ss.1356 - 1378, 2021. 10.21325/jotags.2021.844
ISNAD HAYKIR, MUHAMMED. "Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi". (2021), 1356-1378. https://doi.org/10.21325/jotags.2021.844
APA HAYKIR M (2021). Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. Journal of Tourism and Gastronomy Studies, 9(2), 1356 - 1378. 10.21325/jotags.2021.844
Chicago HAYKIR MUHAMMED Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. Journal of Tourism and Gastronomy Studies 9, no.2 (2021): 1356 - 1378. 10.21325/jotags.2021.844
MLA HAYKIR MUHAMMED Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. Journal of Tourism and Gastronomy Studies, vol.9, no.2, 2021, ss.1356 - 1378. 10.21325/jotags.2021.844
AMA HAYKIR M Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. Journal of Tourism and Gastronomy Studies. 2021; 9(2): 1356 - 1378. 10.21325/jotags.2021.844
Vancouver HAYKIR M Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi. Journal of Tourism and Gastronomy Studies. 2021; 9(2): 1356 - 1378. 10.21325/jotags.2021.844
IEEE HAYKIR M "Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi." Journal of Tourism and Gastronomy Studies, 9, ss.1356 - 1378, 2021. 10.21325/jotags.2021.844
ISNAD HAYKIR, MUHAMMED. "Tabak Tasarımı ve Tüketici Yemek Davranışı İlişkisi: Kuramsal Bir Model Önerisi". Journal of Tourism and Gastronomy Studies 9/2 (2021), 1356-1378. https://doi.org/10.21325/jotags.2021.844
Sayfa Oluşturulma Tarihi
25-04-2024 4:4

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