{"id":2273,"date":"2026-07-25T15:54:24","date_gmt":"2026-07-25T15:54:24","guid":{"rendered":"https:\/\/umayyayinevi.com\/?p=2273"},"modified":"2026-07-30T21:11:14","modified_gmt":"2026-07-30T21:11:14","slug":"gastronomi-ve-mutfak-sanatlarinda-multidisipliner-calismalar-yeni-egilimler-kultur-ve-donusum-editor-kuttusi-zorlu","status":"publish","type":"post","link":"https:\/\/umayyayinevi.com\/en\/gastronomi-ve-mutfak-sanatlarinda-multidisipliner-calismalar-yeni-egilimler-kultur-ve-donusum-editor-kuttusi-zorlu\/","title":{"rendered":"Gastronomi ve Mutfak Sanatlar\u0131nda Multidisipliner \u00c7al\u0131\u015fmalar: Yeni E\u011filimler, K\u00fclt\u00fcr ve D\u00f6n\u00fc\u015f\u00fcm – Edit\u00f6r: Kuttusi Zorlu"},"content":{"rendered":"
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Book Name<\/strong> \/ Edit\u00f6r<\/strong><\/td>Gastronomi ve Mutfak Sanatlar\u0131nda Multidisipliner \u00c7al\u0131\u015fmalar: Yeni E\u011filimler, K\u00fclt\u00fcr ve D\u00f6n\u00fc\u015f\u00fcm \/ Kuttusi Zorlu<\/td><\/tr>
Publishing Year<\/strong><\/td>2026 \/ Umay Yay\u0131nevi<\/td><\/tr>
Number of Pages<\/strong><\/td>344<\/td><\/tr>
Edition Number<\/strong> Location<\/strong><\/td>1st Edition<\/td><\/tr>
ISBN<\/strong><\/td>978-625-8950-54-0<\/td><\/tr>
DOI<\/strong><\/td>10.5281\/zenodo.21558156<\/td><\/tr>
Language<\/strong><\/td>T\u00fcrk\u00e7e<\/td><\/tr>
Pub. No:<\/strong><\/td>153<\/td><\/tr>
Main Topics<\/strong><\/td>Gastronomi, Mutfak Sanatlar\u0131, Ku\u0308ltu\u0308r, Multidisipliner \u00c7al\u0131\u015fmalar, Do\u0308nu\u0308\u015fu\u0308m<\/td><\/tr>
At\u0131f\/Cite<\/strong><\/td>Zorlu, K. (Ed.) (2026). Gastronomi ve mutfak sanatlar\u0131nda multidisipliner \u00e7al\u0131\u015fmalar: Yeni e\u011filimler, k\u00fclt\u00fcr ve d\u00f6n\u00fc\u015f\u00fcm. Umay Yay\u0131nevi.<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n<\/div>\n\n\n\n

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Chapter Authors:<\/strong>
Asl\u0131 TARHAN, Aykut \u015e\u0130M\u015eEK, Aypar SATI, Belgin BULGAN SATI, Cengiz Han ALABACAK, Demet G\u00dcNER, Dilek KARAKA\u015e, Ecem AKAY, Esra \u00d6ZKAN \u00d6NEM, Fatma ARIN BA\u015e, Fatmanur TURAN, Feray YENT\u00dcR, G\u00f6kay G\u00dcDEN, Hira DEM\u0130R, \u0130lkay YILMAZ, Kemal AKCAN, Meryem SET, Neslihan ONUR, P\u0131nar ARAN, S. P\u0131nar TEM\u0130ZKAN

\u00d6z:<\/strong>
\u0130nsanl\u0131k tarihinin en kadim eylemlerinden biri olan beslenme, yaln\u0131zca biyolojik bir zorunluluk de\u011fil, ayn\u0131 zamanda toplumlar\u0131n kimli\u011fini, inan\u00e7lar\u0131n\u0131, co\u011frafya ile kurduklar\u0131 ili\u015fkiyi ve toplumsal d\u00f6n\u00fc\u015f\u00fcmlerini yans\u0131tan en g\u00fc\u00e7l\u00fc aynad\u0131r. G\u00fcn\u00fcm\u00fczde gastronomi ve mutfak sanatlar\u0131, bu aynan\u0131n arkas\u0131ndaki karma\u015f\u0131k mekanizmalar\u0131 anlamland\u0131rmaya \u00e7al\u0131\u015fan, s\u0131n\u0131rlar\u0131 her ge\u00e7en g\u00fcn geni\u015fleyen dinamik bir bilim ve sanat disiplini haline gelmi\u015ftir. T\u00fcrkiye\u2019de gastronomi yaz\u0131n\u0131, son y\u0131llarda hem akademik programlar\u0131n \u00e7e\u015fitlenmesi hem de toplumsal ilginin artmas\u0131yla muazzam bir ivme kazanm\u0131\u015ft\u0131r. Ancak bu niceliksel art\u0131\u015f\u0131n, ayn\u0131 \u00f6l\u00e7\u00fcde niteliksel ve metodolojik bir derinlikle ta\u00e7land\u0131r\u0131lmas\u0131 hayati bir gerekliliktir. Gastronomiyi yaln\u0131zca re\u00e7etelerin, tekniklerin ya da estetik sunumlar\u0131n s\u0131n\u0131rlar\u0131na hapsetmek; onun arkas\u0131ndaki co\u011frafi miras\u0131, sosyo-k\u00fclt\u00fcrel dinamikleri, tar\u0131msal politikalar\u0131, ekolojik d\u00f6n\u00fc\u015f\u00fcm\u00fc ve teknolojik geli\u015fmeleri \u0131skalamak anlam\u0131na gelir. Gastronominin hak etti\u011fi bilimsel derinli\u011fe kavu\u015fmas\u0131 ancak disiplinleraras\u0131 bir bak\u0131\u015f a\u00e7\u0131s\u0131yla, yani farkl\u0131 bilim dallar\u0131n\u0131n y\u00f6ntem ve kuramlar\u0131n\u0131 bu alana entegre ederek m\u00fcmk\u00fcnd\u00fcr. Elinizdeki bu eser, tam da bu felsefi ve bilimsel ihtiya\u00e7tan yola \u00e7\u0131karak \u015fekillenmi\u015ftir. \u201cGastronomi ve Mutfak Sanatlar\u0131nda Multidisipliner \u00c7al\u0131\u015fmalar: Yeni E\u011filimler, K\u00fclt\u00fcr ve D\u00f6n\u00fc\u015f\u00fcm\u201d ba\u015fl\u0131\u011f\u0131 alt\u0131nda bir araya gelen bu \u00e7al\u0131\u015fma, T\u00fcrkiye\u2019de gastronomi literat\u00fcr\u00fcn\u00fc daha analitik, sorgulay\u0131c\u0131 ve \u00e7ok boyutlu bir zemine ta\u015f\u0131may\u0131 hedeflemektedir. Kitab\u0131m\u0131z; yerel ve evrensel mutfak k\u00fclt\u00fcrlerinden s\u00fcrd\u00fcr\u00fclebilirli\u011fe, dijitalle\u015fen mutfak pratiklerinden g\u0131da co\u011frafyas\u0131na ve gastronominin sosyo-ekonomik izd\u00fc\u015f\u00fcmlerine kadar uzanan geni\u015f bir spektrumda, alan\u0131nda uzman akademisyenlerin kaleminden \u00e7\u0131kan 17 \u00f6zg\u00fcn b\u00f6l\u00fcmden olu\u015fmaktad\u0131r. Bu 17 b\u00f6l\u00fcml\u00fck se\u00e7ki, okuyucuya yaln\u0131zca zengin bir bilgi birikimi sunmakla kalmay\u0131p, ayn\u0131 zamanda gelecekte yap\u0131lacak yeni ara\u015ft\u0131rmalar i\u00e7in metodolojik birer rehber ve esin kayna\u011f\u0131 olma vizyonunu ta\u015f\u0131maktad\u0131r. Gastronominin; sosyolojiden co\u011frafyaya, i\u015fletmeden m\u00fchendisli\u011fe kadar uzanan k\u00f6pr\u00fclerini tahkim etmek, bu alanda \u00e7al\u0131\u015fan t\u00fcm ara\u015ft\u0131rmac\u0131lar\u0131n ortak sorumlulu\u011fudur.
Abstract:<\/strong>
One of the most ancient practices in human history, eating, is not merely a biological necessity but also the most powerful mirror reflecting societies\u2019 identities, beliefs, relationship with their geography, and social transformations. Today, gastronomy and the culinary arts have evolved into a dynamic scientific and artistic discipline whose boundaries are expanding day by day, striving to make sense of the complex mechanisms behind this mirror. In Turkey, gastronomy literature has gained tremendous momentum in recent years, driven by both the diversification of academic programs and growing public interest. However, it is vital that this quantitative growth be complemented by an equal measure of qualitative and methodological depth. To confine gastronomy solely to the boundaries of recipes, techniques, or aesthetic presentations means overlooking the geographical heritage, sociocultural dynamics, agricultural policies, ecological transformation, and technological developments that underlie it. Gastronomy can only attain the scientific depth it deserves through an interdisciplinary approach\u2014that is, by integrating the methods and theories of various scientific disciplines into this field. This volume has been shaped precisely by this philosophical and scientific need. Brought together under the title \u201cMultidisciplinary Studies in Gastronomy and Culinary Arts: New Trends, Culture, and Transformation,\u201d this work aims to elevate the literature on gastronomy in Turkey to a more analytical, critical, and multidimensional foundation. Our book consists of 17 original chapters written by leading scholars in their fields, covering a broad spectrum ranging from local and global culinary cultures to sustainability, from digitizing culinary practices to the geography of food, and the socio-economic implications of gastronomy. This collection of 17 chapters not only offers readers a wealth of knowledge but also aims to serve as a methodological guide and source of inspiration for future research. Strengthening the bridges that connect gastronomy to fields ranging from sociology to geography, and from business to engineering, is the shared responsibility of all researchers working in this field.<\/p>\n\n\n\n