Yalçın, Yavuz

Profile Picture
Profile URL
https://hdl.handle.net/20.500.12514/8022
Name Variants
Job Title
Öğr. Gör.
Email Address
yavuzyalcin@artuklu.edu.tr
Main Affiliation
Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
Status
Current Staff
Website
ORCID ID
0000-0002-8049-0462
Scopus Author ID
59365930900
Turkish CoHE Profile ID
369397
Google Scholar ID
4dqLBosAAAAJ
WoS Researcher ID
JQJ-1764-2023
Files
cv_A-1601_ingilizce.pdf (385.87 KB)
cv_A-1601_turkce.pdf (385.83 KB)

Sustainable Development Goals

17

PARTNERSHIPS FOR THE GOALS
PARTNERSHIPS FOR THE GOALS Logo

0

Research Products

2

ZERO HUNGER
ZERO HUNGER Logo

0

Research Products

5

GENDER EQUALITY
GENDER EQUALITY Logo

0

Research Products

6

CLEAN WATER AND SANITATION
CLEAN WATER AND SANITATION Logo

0

Research Products

13

CLIMATE ACTION
CLIMATE ACTION Logo

0

Research Products

10

REDUCED INEQUALITIES
REDUCED INEQUALITIES Logo

0

Research Products

16

PEACE, JUSTICE AND STRONG INSTITUTIONS
PEACE, JUSTICE AND STRONG INSTITUTIONS Logo

0

Research Products

8

DECENT WORK AND ECONOMIC GROWTH
DECENT WORK AND ECONOMIC GROWTH Logo

1

Research Products

15

LIFE ON LAND
LIFE ON LAND Logo

0

Research Products

3

GOOD HEALTH AND WELL-BEING
GOOD HEALTH AND WELL-BEING Logo

0

Research Products

9

INDUSTRY, INNOVATION AND INFRASTRUCTURE
INDUSTRY, INNOVATION AND INFRASTRUCTURE Logo

0

Research Products

14

LIFE BELOW WATER
LIFE BELOW WATER Logo

0

Research Products

4

QUALITY EDUCATION
QUALITY EDUCATION Logo

0

Research Products

1

NO POVERTY
NO POVERTY Logo

0

Research Products

7

AFFORDABLE AND CLEAN ENERGY
AFFORDABLE AND CLEAN ENERGY Logo

0

Research Products

11

SUSTAINABLE CITIES AND COMMUNITIES
SUSTAINABLE CITIES AND COMMUNITIES Logo

0

Research Products

12

RESPONSIBLE CONSUMPTION AND PRODUCTION
RESPONSIBLE CONSUMPTION AND PRODUCTION Logo

1

Research Products
Documents

2

Citations

1

h-index

1

Go to Scopus profile
Documents

2

Citations

1

Go to WoS profile
Scholarly Output

5

Articles

2

Views / Downloads

48/355

Supervised MSc Theses

0

Supervised PhD Theses

0

WoS Citation Count

1

Scopus Citation Count

1

WoS h-index

1

Scopus h-index

1

Patents

0

Projects

0

WoS Citations per Publication

0.20

Scopus Citations per Publication

0.20

Open Access Source

3

Supervised Theses

0

Google Analytics Visitor Traffic

JournalCount
Global Concepts in Gastronomy2
International Journal of Gastronomy and Food Science2
VI. International Gastronomy Tourism Studies Congress1
Current Page: 1 / 1

Scopus Quartile Distribution

Competency Cloud

GCRIS Competency Cloud

Filters

2022 - 20255
Reset filters

Settings

Scholarly Output Search Results

Now showing 1 - 5 of 5
  • Thumbnail Image
    Book Part
    Gastronomic Experience
    (2023) Yalçın, Yavuz; Yılmaz, Emircan
    Today, the phenomenon of food has transformed from the satisfaction of a physiological need into a hedonic experience. Gastronomy has an important role in this transformation. Gastronomy is an interdisciplinary phenomenon and many academic disciplines address this phenomenon from different perspectives (Seyitoğlu & Çalışkan, 2018:524). Tourism is one of these fields. The fact that gastronomy offers touristic experience, supports local development and sustainable tourism, and provides tourists with more permanent and unforgettable experiences can be explained as the main issues examined between gastronomy and tourism (Nebioğlu, 2016:7). In this context, the concept of experience has a critical importance for the tourism sector. Tourists see gastronomic experience as an important part of their travel motivation and enrich their travel experience by having a gastronomic experience during their travels (Agyeiwaah et al., 2019:295). Food and beverage activities are an important element that reflects the natural resources and cultural heritage of a society as well as a basic lifelong human need. In this context, gastronomy tourism can be explained as a type of tourism that creates travel motivation towards a particular destination to experience a new local food and beverage experience and is effective in determining travel behaviors. In addition, gastronomy tourism is a concept that refers to the movement of tourists who visit food and beverage producers, food festivals, restaurants and special gastronomic venues to try a certain type of food or witness the production process of a dish (Hall & Sharples, 2003:10). Thanks to gastronomy tourism, tourists can both get to know the culture, history, geography and people of the region and have a gastronomic experience. Gastronomic experience basically includes food experiences. In terms of gastronomy tourism, it can be defined as the sensory, emotional, cognitive, behavioral and relational reactions that tourists experience as a result of the activities carried out. This experience is related to how tourists perceive, evaluate, feel and remember food and beverages. Gastronomic experience is a complex and dynamic process that is influenced by various components such as the characteristics of the food and the aesthetics of its presentation, the characteristics of the individual, the atmosphere of the environment and the social environment. These components not only constitute the whole gastronomic experience but also interact with each other. It is important to understand each component to enhance the quality and satisfaction of the gastronomic experience. Explaining the components of the gastronomic experience will be beneficial for both the producers and consumers of the experience. The aim of this study is to investigate the relationship between tourism and gastronomy and to examine the gastronomic experience conceptually. In line with the purpose of the study, a literature review was conducted and theoretical and empirical studies on tourism, gastronomy, gastronomic experience and the components of gastronomic experience were reviewed. In this context, the study first examined the relationship between tourism and gastronomy. Then, the concept of gastronomic experience is explained and the components that make up the gastronomic experience are evaluated in line with the purpose of the study.
  • Thumbnail Image
    Other
    Otantizm ve Hatırlanabilir Yemek Deneyimi İlişkisi Üzerine Kavramsal Bir Çalışma
    (2022) Akbulut, Ekin; Yalçın, Yavuz
    Günümüzde turistler, seyahatlerinde gastronomi deneyimini önemli bir motivasyon kaynağı olarak görmektedir. Gastronomik deneyimler seyahati eşsiz bir deneyime dönüştürmede önemli bir faktördür. Günlük rutinin dışına çıkarak turistler seyahat ettikleri destinasyonun gastronomik kültürü ve kimliğiyle etkileşimde olmaktadır. Seyahat sırasında yaşanan eşsiz deneyimler turistin zihninde hatıralar olarak yer etmekte ve daha sonrasında hatırlanabilmektedir. Bu noktada otantizm kavramı önemli bir rol oynamaktadır. Çünkü otantizm seyahat ve yemek deneyimini zenginleştirmede ve eşsiz duygular yaratmada önemli bir faktör olarak görülmektedir. Seyahatlerde yaşanan yemek deneyiminin eşsizliği destinasyonun otantik yapısını yansıttığından dolayı unutulmaz deneyimler olarak algılanmaktadır. Otantik deneyimler yaşanan deneyimin hatırlanmasında önemli bir etken olabilmektedir. Bu çalışmada, gastronomi literatürü çerçevesinde otantizm ve hatırlanabilirlik kavramlarını açıklamak ve yaşanılan yemek deneyimindeki otantizm ile hatırlanabilir yemek deneyimi arasındaki ilişkiyi anlatan kavramsal bir model önermek amaçlanmaktadır. Konu ile ilgili literatürde yer alan çalışmaların bulguları ışığında otantizm ve hatırlanabilir yemek deneyimi arasında ilişki olabileceği anlaşılmaktadır. Otantizm; yiyecek, kişi ve atmosfer bileşenlerinden oluşmaktadır. Hatırlanabilir yemek deneyimi; kişi, yiyecek, atmosfer, yer ve sosyal çevre bileşenlerinden oluşmaktadır. Bu kavramsal modelin faktörlerinin etkileşimi sonucu davranışsal niyet, memnuniyet ve seyahat kararı çıktıları doğabilmektedir. Bu amaç doğrultusunda çalışmanın önerdiği kavramsal model, otantizm ve hatırlanabilir yemek deneyiminin ilişkisini, faktörlerini ve çıktılarını içermektedir.
  • Thumbnail Image
    Book Part
    Gastronomy Image
    (Eğitim Yayınevi, 2023) Yılmaz, Emircan; Yalçın, Yavuz
    ...
  • Thumbnail Image
    Article
    Citation - WoS: 1
    Citation - Scopus: 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.
  • Thumbnail Image
    Article
    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.