Mustafa AKSOY, Emir Hilmi ÜNER

Rafine Mutfağın Doğuşu ve Rafine Mutfağı Şekillendiren Yenilikçi Mutfak Akımlarının Yiyecek İçecek İşletmelerine Etkileri

16. Yüzyıldan 21. Yüzyıla kadar geçen sürede dünyada önemli ve köklü değişimler yaşanmıştır. Bu dönemde yaşanan sosyal, ekonomik, teknolojik, kültürel, felsefi ve sanatsal değişimler mutfağı da etkilemiş, rafine mutfağın Avrupa’da doğuşuna ve ticari olarak uygulamaya konulmasına, gelişmesine, ortaya çıkan çeşitli akımları etkilemesine ya da etkilenmesine sahne olmuştur. Bu çalışmada “rafine mutfağın” (haute cuisine) Avrupa’da ortaya çıkışı, zaman içerisinde geçirdiği değişim süreçleri, bu süreçlerde ortaya çıkan önemli mutfak akımları ve aşçılık sanatının ortaçağdan 21. yüzyıla uzanan tarihsel gelişimi incelenmiştir. Çalışmada rafine mutfağın yanında Yenilikçi/Yeni Mutfak, Avangart Akım, Yeni Küresel Mutfak, Moleküler Gastronomi ve Moleküler Mutfak, Not by Not Mutfak ve Dijital Gastronomi akımlarına yer verilmiştir.

Anahtar Kelimeler:

Rafine Mutfak, Mutfak Akımları, Mutfak Tarihi

Evolving of Haute Cousine and Affects of Innovative Cousine Trends Shaping Haute Cousine Food And Beverage Enterprises

Within the time period between 16th and 21st century, there have been significant and fundamental changes throughout the world. Social, economic, technological, philosophical and artistic changes have been affected the kitchen, during this period. All of these alterings have resulted of the emerge of haute cousine in Europe; and commercially appliance of it, its development and effects of the other emerging trends. In this study, evolve of haute cousine in Europe, its change processes over the period of time, cousin trends and currents within this time period and the historical development of culinary art from Middle Ages to 21st century are examined. Besides Haute Cousine, Innovative Cousine, Avant-garde Movement, New Global Cuisine, Moleculer Gastronomy and Molecular Cuisine, Not-by-Not Cuisine and Digital Gastronomy trends are also invesitgated wintin the context of this study.

Keywords:

Haute Cuisine, Cuisine Trends, Cuisine History,

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