TV Yemek Programlarının Gastronomi Eğitimine Yansımaları

TV yemek programları televizyon kanalları için önemli bir reyting kaynağıdır. Söz konusu programlarda gerek Türk mutfağına gerekse dünya mutfaklarına ilişkin yapılan uygulamalar toplumun farklı kesimleri tarafından önemli izleyici toplamaktadır. TV yemek programları seyirciler için eğlenceli zaman geçirmenin yanı sıra programlara konu olan yiyecek veya içeceklerin hazırlanması, pişirilmesi, sunumu ve söz konusu süreçlere ilişkin teknik ve pratik tavsiyelerin öğrenilebileceği bir eğitim ortamı sunmaktadır. Aşçılık ile gastronomi ve mutfak sanatları öğrenimi gören öğrencilerin söz konusu programlara ilişkin algılarının ölçülmesi bu çalışmanın amacını oluşturmaktadır. Araştırma verileri anket yöntemiyle toplanmıştır. 293 anket değerlendirmeye dahil edilmiş ve elde edilen veriler istatistiki farklılık analizlerine tabi tutulmuştur. Çalışma bulgularına göre TV yemek programlarının mesleki eğitim ve mesleki motivasyonlarına önemli katkı sağladığı, ancak mesleki etik yansımalarının diğer boyutlara kıyasla düşük düzeyde olduğu anlaşılmıştır.

Reflections of TV Cooking Programmes on Gastronomy Education

TV cooking programs are an important source of rating for television channels. These programmes attract so many viewers from the different segments of the community. Both the Turkish cuisine and the world cuisine applications carried out in these programs. In addition to having a fun time for the audience, the TV cooking programs provide an educational environment in which the technical and practical advice on the preparation, cooking, presentation of the food or drink can be learned. The aim of this issue is to evaluate the educational effects of cooking TV programmes on the students of cookery and gastronomy and culinary arts. The research data gained by questionnaire method from 293 students of cookery and gastronomy and culinary arts. Statistical analyzing methods were used in order to measure the differences of the groups. The findings of the research showed that TV cooking programmes support the students on gastronomy education and vocational motivation more than vocational ethics.

PDF

___

Abbots, E., J. (2015). The Intimacies of Industry, Food, Culture & Society, 18(2): 223-243.
Bonner, F. (2009). Early multi-platforming: television food programmes, cookbooks and other print spin-offs. Media History, 15(3): 345-358.
Borda, D., Thomas, M. R., Langsrud, S., Rychli K., Jordan, K., Roest, J. and Nicolau, A. I. (2014). "Food safety practices in European TV cooking shows", British Food Journal, 116(10): 1652-1666.
Boyle, R. and Kelly, L. (2010). The celebrity entrepreneur on television: profile, politics and power, Celebrity Studies, 1(3): 334-350.
Caraher, M., Lange, T. and Dixon, P. (2000). The influence of TV and celebrity chefs on public attitudes and behavior among the English public, Journal for the Study of Food and Society, vol. 4, 27–46.
Clifford, D., Anderson, J., Auld, G., and Champ, J. (2009). Good Grubbin': impact of a TV cooking show for college students living off campus. Journal of Nutrition Education and Behavior, 41(3): 194- 200.
Collins, K. (2009). Watching What We Eat: The Evolution of Television Cooking Shows. New York: Continuum.
De Backer, C., J., S. and Hudders, L. (2016). Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium. Appetite, 96(2016): 494-501.
De Solier, I. (2005). TV Dinners: Culinary Television, Education and Distinction Continuum: Journal of Media & Cultural Studies, 19(4): 465 - 481.
Diehl, D. C., Pracht, D. W., Forthun, L.F. and Simonne, A. H. (2010). Food safety for 4-h youth: a survey of interests and educational methods, The Journal of Extension, 48(4): 1-11.
Henderson, J. C. (2011). Celebrity chefs: expanding empires. British Food Journal, 113(5): 613-624.
Howard, S., Adams, J., and White, M. (2012). Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom. Cross sectional study. British Medical Journal, 345(e7607): 1-10.
Lewis, T. and Huber, A. (2015). A Revolution in an Eggcup?, Food, Culture & Society, 18(2), 289- 307.
Mathiasen, L.A., Chapman, B.J., Lacroix, B.J. and Powell, D. A. (2004). Spot the mistake: television cooking shows as a source of food safety information, Food Protection Trends, 24(5): 328-334.
Matwick, K. and Matwick, K. (2014). Storytelling and synthetic personalization in television cooking shows, Journal of Pragmatics, 71(2014): 151-159.
Pollanjuly, M. (2009). Out of the Kitchen, Onto the Couch. http://www.nytimes.com/2009/08/02/ magazine/02cooking-t.html?_r=0 (Erişim Tarihi: 28. 03. 2016).
Pope, L., Latimer, L. and Wansink, B. (2015). Viewers vs. Doers. The relationship between watching food television and BMI. Appetite, 90(2015): 131–135.
Razali, M. A., Tazijan, F. N., Rahim, S. A., Zulkifli,F. A., Isa, N. F. and Hemdi, M. A. (2012). Perfecting the Culinary Arts via the YouTube way. International Journal of e-Education, e-Business, e-Management and e-Learning, 2(3): 214-217.
Rosemary, S., Stephanie, L. and Fisher, M. (2015). The influence of celebrity chefs on a student population, British Food Journal, 117(2): 614–628.
Salkin, A. (2013). From Scratch: Inside the Food Network. G.P. Putnam's Sons.
Steno, A., M. and Friche, N. (2015). Celebrity chefs and masculinities among male cookery trainees in vocational education, Journal of Vocational Education & Training, 67(1): 47-61.
Taşpınar, O. ve Temeloğlu, E. (2018). Influence of Tv Cooking Shows on the Behavioral Intention of Participating in Gastronomic Tourism, Journal of Tourism and Gastronomy Studies 6(2): 24-40.
Warburton, N. (2001). An opportunity lost, Environmental Health Journal, 109(4): 113-115.
Yıldız, G. (2010). Muhasebe Mesleğinde Meslek Etiği ve Kayseri İl Merkezinde Bir Uygulama. Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 156(36): 155-178.