Restoranları Deneyimleyen Misafirlerin Neofobi ve Neofili Düzeylerinin Belirlenmesi: Kapadokya Örneği

İnsanların yiyeceğe karşı besledikleri psikolojik yaklaşım yiyecekleri tüketip tüketmemelerinde etkili olmaktadır. Neofobi ve neofili, insanların yemek deneyimi gerçekleştirmelerinde etkili olan önemli bir unsurdur. Yemek neofobisi veya neofilisi yemek deneyimi esnasında veya öncesinde oluşabilmektedir. Bu çalışmada Kapadokya bölgesindeki restoranları deneyimleyen misafirlerin neofobi (gıdaya karşı duyulan korku) ve neofili (gıdaya karşı duyulan heyecan-merak) düzeylerinin sahip olunan özellikler (cinsiyet, medeni durum, yaş, eğitim düzeyi, gelir düzeyi) açısından belirlenmesi amaçlanmıştır. Bu amaç doğrultusunda nicel veri toplama yöntemi kullanılmıştır. Veriler Kapadokya bölgesini ziyaret eden ve restoranlarda yeme deneyimi yaşayan misafirlerden elde edilmiştir. Ankette “Gıda Neofobisi” ve “Gıda Neofili” ölçeği olmak üzere toplam 13 ifade kullanılmıştır. Ölçeklerin yanı sıra katılımcıların bireysel özelliklerini ölçen 5 ifade yer almaktadır. Bireylerin neofobi ve neofili düzeylerini belirlemek için bağımsız T-Testi ve ANOVA testleri kullanılmıştır. Yapılan analizlerden elde edilen sonuçlarda, Kapadokya bölgesindeki restoranları deneyimleyen misafirlerin cinsiyet ve medeni durumları ile neofobi ve neofili arasında anlamlı farklılığın olmadığı, yaş ve gelir seviyeleri ile neofobi ve neofilileri arasında anlamlı farklılık olduğu, eğitim durumu ile yalnızca neofili arasında anlamlı bir farklılığın olduğu sonucuna ulaşılmıştır.

The Specification of the Neophobia and Neophilia Levels of the Guests Experiencing Restaurants: Cappadocia Sample

The psychological attitudes people (sex, marital status, education, age, monetary income) embed towards food become effective in terms of whether they consume the food or not. Neophobia and neophilia are two significant elements with regard to people’s experiences of eating, and they can be formed during the experience of eating or before that period. In this study, the neophobia and nephilia levels of the guests experiencing the restaurants in Cappadocia Region were aimed to be specified in terms of the features they exhibit. With respect to this purpose, quantitative data method was implemented. The data to be analyzed were collected from the guests in Cappadocia who experienced eating the food in the restaurants located in this region. In the questionnaire applied to the participants, 13 expressions comprised of the “Food Neophobia” and “Food Neophilia” scales took place were used. Besides the scales, there existed 5 expressions that measured the participants’ individual features. In order to define the neophobia and neophilia levels of the individuals, independent T-test and ANOVA tests were made use of. As a result of the outcomes of the analyses carried out, it was found out that the gender and the marital status of the guests experiencing the Cappadocia Region restaurants and their levels of neophobia and neophilia were not significantly correlated. However, the results of these anaylses indicated that the age and income levels of the guests and their neophobia and neophilias exhibited meaningful differences, also showing the existence of a significant difference between the education status and solely neophilia.

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