New orientations in gastronomy education: Molecular gastronomy
Özet
Gastronomy has very big importance around the world, as well as in Turkey and referred to as a branch of science. Diet of Country, kitchen culture, and food and beverage production contains many factors such as different kinds of gastronomic sciences. Correlated with a positive correlation between the levels of development of the countries that have been revealed in many scientific research results. Indeed, the younger generation of gastronomy effectively receives training in quantitative and qualitative terms, in the society they live more productive and healthy individuals may contribute to their survival. Development of the science of Gastronomy, food production has led to increase the variety and quantity. The increase in food and beverage production and diversification of has led commercial value to the science of gastronomy. This is the most important factor in providing commercial value of the industrial revolution with the development of individuals as a result of rising disposable income and leisure time is the phenomenon of eating outside their homes. The development of this phenomenon, food and beverage businesses to operate, as a commercial enterprise by triggering element gastronomy has become a major industry. The development of this industry, the aim of diversifying products has begun to develop new directions. Today, however, the most important current orientations of businesses developed as it is called molecular gastronomy. Including literature and theoretical research work consists of two parts. In Turkey, this study of education in gastronomy that molecular gastronomy application aims to determine of the current location. For this purpose, in Turkey in the field of gastronomy graduate-level training programs were examined in the application of molecular gastronomy. As a result of research in Turkey at the undergraduate level programs that provide training in gastronomy molecular gastronomy applications as qualitative and quantitative results that cannot reach the desired level is reached. This basic result in the context education applications of molecular gastronomy in Turkey recommendations for developing a strategic plan was developed.
