Modern Mutfak (Nouvelle Cuisine) Anlayışının Gabriel Tarde’nin Sosyal Taklit Teorisi ve İletişim Bağlamında Analizi

Bu çalışmanın temel amacı, gastronomi ve modern mutfak anlayışında önemli bir mihenk taşı olan “Yeni Mutfak (Nouvelle Cuisine)” akımının, ünlü Fransız Sosyolog “GabrielTarde”nin sosyal taklit teorisi ve iletişim perspektifinden incelenmesidir. Literatür taraması aracılığıyla gerçekleştirilen çalışmada çeşitli analizler yapılmıştır. Öncelikle “Yenimutfak” devriminin ortaya çıkış süreci, Gabriel Tarde’nin günümüzde hala geçerliliğinikoruyan “Sosyal taklit teorisi” bağlamında analiz edilmiştir. Tarde’nin perspektifinden,“Yeni mutfak” akımını destekleyen şeflerin gelenek taklitçiliğinden inovatif yaklaşımadoğru geçiş aşamaları da irdelenmiştir. “Yeni Mutfak” akımının doğuşunda eski gelenekleri taklit eden ve mutfak devrimine (Tarde’nin deyimiyle “buluş”) yol açan idealistşeflerin ne denli önemli rol oynadıkları da saptanmıştır. “Yenilikçi şeflerin” toplumdatutunma süreçleri, Tarde’nin çeşitli yaklaşımları ışığında açıklanmaya çalışılmıştır. Bunun yanında, Gabriel Tarde’nin görüşlerinin güncelliğini hala koruduğu ve sosyal bilimleralanında araştırma yapacak çoğu bilim insanı için önemli referans kaynağı oluşturacağıdeğerlendirilmektedir. Son olarak, Yeni mutfak akımının geleneksel medyaya yansımasıve çeşitli ülkeler üzerinde yarattığı etki irdelenen konular arasındadır.Anahtar Kelimeler: Gabriel Tarde, Sosyal Taklit Teorisi, Yeni Mutfak, Gastro

Anahtar Kelimeler:

Gabriel Tarde, Sosyal Taklit Teorisi, Yeni Mutfak, Gastronomi, Social Imitation Theory, Nouvelle Cuisine, Gastronomy

Analysis of Modern Cuisine (Nouvelle Cuisine) in the Context of Gabriel Tarde’s Social Imitation Theory and Communication

The main purpose of this study is to analyze the “New Cuisine” (Nouvelle Cuisine) movement, which is an important milestone in the understanding of gastronomy and modern cuisine, from the perspective of the famous French Sociologist “Gabriel Tarde”s social imitation theory and communication sciences. In this study, which was conductedthrough a literature review, various analyses were made. First of all, the process ofthe emergence of the “New Cuisine” revolution was analyzed in the context of GabrielTarde’s “Social imitation theory”, which is still valid today. The transition stages of thechefs who support the “New cuisine” movement from imitator to innovator approachwere also examined from Tarde’s point of view. It was also determined that the idealistchefs, who imitated the old traditions and led to the culinary revolution (“invention” inTarde’s words), played an important role in the birth of the “New Cuisine” movement. Inaddition, it is considered that Gabriel Tarde’s views are still up to date and will constitutean important reference source for most scientists who will conduct research in the fieldof social sciences. Finally, the reflection of the New Cuisine movement on traditionalmedia and its impact on various countries are among the topics discussed.

Keywords:

Gabriel Tarde, Sosyal Taklit Teorisi, Yeni Mutfak, Gastronomi, Social Imitation Theory, Nouvelle Cuisine, Gastronomy,

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