Browsing by Author "Yalcin, Yavuz"

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Investigating the Role of Plate Material on Memorability in the Dining Experience
(Elsevier, 2025) Akbulut, Ekin; Yalcin, Yavuz
This study examines the effects of presenting the same dish on different plate materials (porcelain and marble) on consumer perceptions and the memorability of the dining experience. A qualitative research design was adopted, utilizing the interview technique with a semi-structured interview form for data collection. Interviews were conducted in two stages to evaluate short-term and long-term memory effects. The participants were shown dishes presented on two different plates and their perceptions were evaluated in a controlled environment. The data were analyzed using the MAXQDA 24 program. Through the codes and themes generated from the comments in the program, the elements that shape the role of the plate material on memorability in the dining experience were identified. The findings revealed five main themes (visual aesthetic perception, hygiene and health perception, integration of food and presentation, compliance with consumer expectations and memorability) along with ten sub-themes. The majority of participants (80 %) described marble plates as remarkable, luxurious and aesthetic, while porcelain plates were described as hygienic, common and classic. Marble plates were found to be more memorable due to their visual contrast, photographability and site-specific presentation. The results indicate that plate material should be evaluated not only for its functional properties but also for its experiential impact and marketing value. Accordingly, it is recommended that restaurants consider multidimensional criteria such as aesthetics, hygiene, brand identity, and target audience in their choice of plate materials.
Citation - WoS: 1
Sustainability of Traditional Meat Dishes with Fruit
(Elsevier, 2024) Yilmaz, Emircan; Yalcin, Yavuz
This study investigates the cultural and gastronomic sustainability of traditional meat dishes in Mardin that include fruits. The study employed a qualitative research method and an in-depth interview technique. The data collection tool was a semi-structured interview form that included demographic information in the first part and questions evaluating the cultural and gastronomic sustainability of Mardin's traditional meat dishes, namely I(center dot)ncasiyye, Alluciye, and Firkiye, in the second part. The study presents the participants' experiences cooking traditional dishes such as I(center dot)ncasiyye, Alluciye, and Firkiye. All participants consistently used the main ingredients, including dried black plum, green plum, wild plum, and meat. However, some participants added extra ingredients to enhance the dishes. The study highlights the significance of passing down the preparation of traditional meat dishes to future generations, contributing to their cultural and gastronomic sustainability.