RESEARCH ON THE PERCEPTION OF ERZURUM LOCAL FLAVOR OF GASTRONOMY AND CULINARY ARTS STUDENTS

Yener Oğan; Erkan Denk

Article Details

RESEARCH ON THE PERCEPTION OF ERZURUM LOCAL FLAVOR OF GASTRONOMY AND CULINARY ARTS STUDENTS

Authors:

Yener Oğan | Erkan Denk

Publisher:

Istanbul Aydin University

Main Topics:

Gıda ve Ağırlama Hizmetleri | Gastronomi | Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.9 Issue 2, pp.429-443

Document Type:

Article

Publication Date:

10/2025

Document Language:

Turkish

Document ID (Org No.):

2001354513

pISSN:

2528-9411

Keywords:

Abstract:

 The aim of this study is to investigate the perception levels of gastronomy and culinary students towards the local flavours of Erzurum. The sample group of the study consists of undergraduate students studying in the Gastronomy and Culinary Arts Department of Atatürk University, Faculty of Tourism. A total of 250 students were reached through convenience sampling technique in determining the sample group. The survey technique was used to collect the research data. The survey consists of two parts; the first part includes demographic characteristics of the participants and the second part includes propositions to determine their perceptions towards local flavours of Erzurum. The percentages, frequencies and means of the demographic characteristics of the participants and the perception levels of local flavours are included in the analysis of the research data. Then, the results of factor analysis, t-test and anova tests are included to determine the demographic characteristics of the participants and the perception levels towards local flavours. It was determined that the participants had a high average awareness level regarding Erzurum local flavours. The demographic characteristics of the participants regarding Erzurum local flavours showed significant differences in terms of all variables except sector experience. In this context, such studies should be focused on in order to keep local flavours alive and ensure their sustainability. Therefore, it is recommended to increase awareness by protecting local flavours, which are the most basic element of cultural heritage.

 The aim of this study is to investigate the perception levels of gastronomy and culinary students towards the local flavours of Erzurum. The sample group of the study consists of undergraduate students studying in the Gastronomy and Culinary Arts Department of Atatürk University, Faculty of Tourism. A total of 250 students were reached through convenience sampling technique in determining the sample group. The survey technique was used to collect the research data. The survey consists of two parts; the first part includes demographic characteristics of the participants and the second part includes propositions to determine their perceptions towards local flavours of Erzurum. The percentages, frequencies and means of the demographic characteristics of the participants and the perception levels of local flavours are included in the analysis of the research data. Then, the results of factor analysis, t-test and anova tests are included to determine the demographic characteristics of the participants and the perception levels towards local flavours. It was determined that the participants had a high average awareness level regarding Erzurum local flavours. The demographic characteristics of the participants regarding Erzurum local flavours showed significant differences in terms of all variables except sector experience. In this context, such studies should be focused on in order to keep local flavours alive and ensure their sustainability. Therefore, it is recommended to increase awareness by protecting local flavours, which are the most basic element of cultural heritage.

 The aim of this study is to investigate the perception levels of gastronomy and culinary students towards the local flavours of Erzurum. The sample group of the study consists of undergraduate students studying in the Gastronomy and Culinary Arts Department of Atatürk University, Faculty of Tourism. A total of 250 students were reached through convenience sampling technique in determining the sample group. The survey technique was used to collect the research data. The survey consists of two parts; the first part includes demographic characteristics of the participants and the second part includes propositions to determine their perceptions towards local flavours of Erzurum. The percentages, frequencies and means of the demographic characteristics of the participants and the perception levels of local flavours are included in the analysis of the research data. Then, the results of factor analysis, t-test and anova tests are included to determine the demographic characteristics of the participants and the perception levels towards local flavours. It was determined that the participants had a high average awareness level regarding Erzurum local flavours. The demographic characteristics of the participants regarding Erzurum local flavours showed significant differences in terms of all variables except sector experience. In this context, such studies should be focused on in order to keep local flavours alive and ensure their sustainability. Therefore, it is recommended to increase awareness by protecting local flavours, which are the most basic element of cultural heritage.

 Bu araştırmada, gastronomi ve mutfak sanatları öğrencilerinin Erzurum yöresel lezzetlerine yönelik algı düzeylerinin incelenmesi amaçlanmaktadır. Araştırmanın çalışma grubunu Atatürk Üniversitesi turizm fakültesi gastronomi ve mutfak sanatları bölümünde eğitim gören lisans öğrencileri oluşturmaktadır. Örneklem grubunun belirlenmesinde kolayda örneklem tekniği ile toplam 250 öğrenciye ulaşılmıştır. Araştırma verilerinin toplanmasında anket tekniğinden yararlanılmıştır. Anket iki bölümden oluşmakta olup birinci bölümde katılımcıların demografik özellikleri, ikinci bölümde Erzurum yöresel lezzetlerine yönelik algılarını belirlemeye yönelik önermeler yer almaktadır. Araştırma verilerinin analizinde katılımcıların demografik özellikleri ve yöresel lezzetlere yönelik algı düzeylerine ait yüzde, frekans ve ortalama değerlere yer verilmektedir. Ardından katılımcıların demografik özellikleri ile yöresel lezzetlere yönelik algı düzeylerini tespit etmek amacıyla ise faktör analizi ile t-testi ve Anova testlerine ilişkin sonuçlar yer almaktadır. Katılımcıların Erzurum yöresel lezzetlerine yönelik yüksek ortalamada farkındalık seviyesine sahip olduğu tespit edilmiştir. Erzurum yöresel lezzetlerine yönelik katılımcıların demografik özellikleri sektör deneyimi dışında tüm değişkenler açısından anlamlı farklılık göstermiştir. Bu bağlamda yöresel lezzetlerin yaşatılabilmesi ve sürdürülebilirliğinin sağlanması için bu tür çalışmalara ağırlık verilmesi gerekmektedir. Dolayısıyla kültürel mirasın en temel unsuru olan yöresel lezzetlere sahip çıkılarak farkındalığın artırılması önerilmektedir.

Article Details

RESEARCH ON THE PERCEPTION OF ERZURUM LOCAL FLAVOR OF GASTRONOMY AND CULINARY ARTS STUDENTS

Authors:

Yener Oğan | Erkan Denk

Publisher:

Istanbul Aydin University

Main Topics:

Gıda ve Ağırlama Hizmetleri | Gastronomi | Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.9 Issue 2, pp.429-443

Document Type:

Article

Publication Date:

10/2025

Document Language:

Turkish

Document ID (Org No.):

2001354513

pISSN:

2528-9411

Local flavours

Erzurum cuisine

GastronomyYöresel lezzetler

Erzurum mutfağı

Gastronomi

Issues

Article Details

RESEARCH ON THE PERCEPTION OF ERZURUM LOCAL FLAVOR OF GASTRONOMY AND CULINARY ARTS STUDENTS

Authors: Yener Oğan | Erkan Denk

Publisher: Istanbul Aydin University

Main Topics: Gıda ve Ağırlama Hizmetleri | Gastronomi | Turizm (Diğer)

Journal: Aydın Gastronomy Vol.9 Issue 2, pp.429-443

Document Type: Article

Publication Date: 10/2025

Document Language: Turkish

Document ID (Org No.): 2001354513

pISSN: 2528-9411

Local flavours

Erzurum cuisine

GastronomyYöresel lezzetler

Erzurum mutfağı

Gastronomi

Issues

Authors:

Yener Oğan | Erkan Denk

Publisher:

Istanbul Aydin University

Main Topics:

Gıda ve Ağırlama Hizmetleri | Gastronomi | Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.9 Issue 2, pp.429-443

Document Type:

Article

Publication Date:

10/2025

Document Language:

Turkish

Document ID (Org No.):

2001354513

pISSN:

2528-9411