Gastronomy and Culinary Arts
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Book PartPublication Metadata only The cuisine of Istanbul between east and west during the 19th century(Brill Academic Publishers, 2018) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, ÖzgeN/ABook PartPublication Metadata only Images, perceptions and authenticity in Ottoman–Turkish cuisine(Taylor & Francis, 2019-01-01) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, ÖzgeSince the new millennium Ottoman cuisine has become a popular subject in Turkey’ s food and drink sector and publishing milieu. Renewal of the Ottoman culinary heritage has produced a duality in imagining the past, and multiple attempts to reconstruct images of the national identity. In the process various cultural communities have come to light. To understand when and how the subject of cuisine began to be used as a leitmotif in defining Turkish national identity, and to explore the different meanings attributed to the Ottoman culinary legacy in Turkey’s nation-building project are the main objectives of this study.Book PartPublication Metadata only History of eating and drinking in the Ottoman Empire and modern Turkey(Springer, 2020-01-01) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, ÖzgeThis chapter offers a broad survey of the history of food and drinking culture in the Ottoman Empire and Modern Turkey covering a time period of more than 700 years. This study aims to present changes and continuities that occurred in the Ottoman culinary culture in more than 600 years. Considering the vast territories of the Ottoman Empire encompassing modern Turkey, most of Southeastern Europe including present day Balkan region, Greece, parts of Ukraine, Middle east, North Africa as far as Algeria, and large part of Arabian Peninsula, it is not easy to make a comprehensive portrait of the food culture in all of the Ottoman territories. Istanbul, the capital city of the Empire as well as the Ottoman palace that represents a model for the rest of the empire, constitutes the subject matter of the chapter. Ottoman palace culinary culture, courtly banquets versus daily food and drinking habits of the common people, food culture in religious communities, and traditional and new table manners are the thematic topics in the chapter. Eating and drinking habits in modern Turkey reflecting a direct continuation from the Ottoman past constitutes another subject.ArticlePublication Metadata only Influence of water properties on the physicochemical and sensorial parameters of water kefir(Taylor & Francis, 2024-01) Tireki, Suzan; Gastronomy and Culinary Arts; TİREKİ, SuzanBesides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition. Hence, in this study four different types of water were used to produce water kefir, and effects on total soluble solids (TSS) (%), pH and color during 72-hour fermentation were investigated. TSS (%) increased and pH decreased after fermentation. Carbon dioxide produced varied between 0.097 g to 0.167 g. Water kefir prepared with water having 163.00 mg/L calcium, 91.50 mg/L magnesium, 1.61 mg/L potassium, 107.70 mg/L sodium, total dissolved solids of 1181.33 ± 1.155 ppm, and pH of 5.68 ± 0.125 had the highest scores of smell, mouthfeel, taste, carbonation and preference parameters. L*, a*, and b* of the sample with the highest sensory score were 15.35 ± 0.142, −0.68 ± 0.098, and −4.84 ± 0.121, respectively.ArticlePublication Open Access Optimization of inulin extraction from chicory roots and an ultrafiltration application to obtain purified inulin and hydrolyzed fructooligosaccharides(Ankara University, 2024-01-01) Sagcan, N.; Sagcan, H.; Bulut Güneş, Ayşe Nur; Fakir, H.; Dertli, E.; Sagdic, O.; Gastronomy and Culinary Arts; BULUT GÜNEŞ, Ayşe NurInulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally present in various plants and can be obtained by partial hydrolysis of inulin. In this study, ground and sieved chicory roots (Cichorium intybus L.) were used as starting material for inulin extraction under optimized conditions determined by Response Surface Methodology (RSM) with a Box-Behnken design. Optimum inulin extraction conditions from chicory roots were; temperature of 90 °C, extraction time of 30 min., and liquid-to-solid (LS) ratio of 10:1 mL/g. Inulin extract was further hydrolyzed to FOS by enzymatic or acid treatment, separately. Purification of inulin extract and FOS hydrolysate was performed by ultrafiltration with a 10 kDa membrane under the pressure of 2 bar with continuous stirring. As a result, inulin and FOS were obtained at 90% and 76% purity, respectively.ArticlePublication Metadata only Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature featured(AIP Publishing, 2023-05) Tireki, Suzan; Sumnu, G.; Sahin, S.; Gastronomy and Culinary Arts; TİREKİ, SuzanTexture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the amount of evaporated water can be adjusted to achieve this. Gummy candy is a good food model to investigate texture due to the presence of versatile polymer gelling agents. The estimation of average cross-link distance is a good approach to monitor candy texture. Physicochemical properties are useful indicators showing storage stability. In this study, gummy candies were prepared with different glucose sirup:sucrose ratios (1.1 and 1.5), starch (0% and 1.5%), and gelatin (3% and 6%) concentrations. Texture (hardness), moisture content, water activity (aw), total soluble solids (TSS), and pH were measured. Candies were stored at 10, 20, and 30 °C for 12 weeks and at ambient temperatures of 15-22 °C for 52 weeks. Gelatin concentration, moisture content, storage time, and temperature affected hardness. At 1.5 glucose sirup:sucrose ratio, average cross-link distance decreased after 10 °C storage for 3% gelatin level and it increased after 20 and 30 °C storage for 6% gelatin and 0% starch level; however, it did not change for 15-22 °C storage. Moisture content, aw, TSS, and pH were affected by glucose sirup:sucrose ratio. A Weibullian model was used to express quality changes, and physicochemical indicators did not have an integer kinetic order. Tracking of physicochemical properties and texture with average cross-link distance calculation and modeling is useful for storage stability studies showing the quality of food gel products.ArticlePublication Metadata only Screening for eligibility: access and resistance in Istanbul’s food banks(Taylor & Francis, 2023) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan TürkkanIntroduced in the 2000s as a component of social welfare reforms, the means test determines the eligibility of aid applicants based on previously set income categories. Replacing local committees that decided eligibility, this centralized and digitalized screening process rests on information infrastructures that are mostly invisible. This paper argues that the ways in which applicants contest the outcome of the means test, subvert the eligibility requirements, and go around the screening processes, make visible these otherwise-mostly invisible information infrastructures. Through a discussion of the contestations, subversions, and go-arounds applicants use (not always successfully) to receive emergency food relief from municipal food banks in Istanbul, the paper shows that these information infrastructures not only appear as if they are value-neutral and apolitical, but in so doing, they also serve as useful tools for obscuring who the actual decision makers are.ArticlePublication Metadata only Characterization of silver Ions-doped organomodified nanoclays(Springer, 2023-01) İlaslan, Kerem; Tornok, F.; Gastronomy and Culinary Arts; İLASLAN, KeremIn this study, montmorillonite (MMT) and halloysite nanoclays were organomodified with cationic surfactants N-cetyl-N, N, N-trimethylammonium bromide (CTAB) and poly diallyl dimethylammonium chloride (PDAC) to enhance intercalation characteristics. The organomodified nanoclay samples were doped with Ag+ ions in order to enhance antimicrobial properties, and their XRD, ATR-FTIR, ICP-MS, SEM, TEM, zeta potential, mean particle size, and in vitro Ag+ release properties were further investigated. The antibacterial activity of the Ag-doped organoclays was analyzed by broth dilution method as well as the determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against gram-positive (Staphylococcus aureus ATCC 25,923 and Listeria monocytogenes ATCC 13,932) and gram-negative (Escherichia coli O157:H7 ATCC 25,922 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14,028) bacterial strains. The surface load of the organomodified nanoclays changed to positive due to the cationic surfactants, and as a result of the XRD examinations, the interlayer space of the nanoclays increased. ATR-FTIR and ICP-MS analysis indicated that Ag+ ions successfully doped into the nanoclay structure. Also, MMT-type nanoclay samples released the Ag+ ions into the water medium more than halloysite-type nanoclay samples. Nanoclays organomodified by CTAB had an effective bactericidal effect on each bacterial strain than PDAC-modified nanoclays. Ag-doped nanoclays had MIC and MBC values varying from 0.6 to 5 mg/ml in the nutrient broth medium for all the bacterial strains. In conclusion, intercalated and Ag+-doped MMT and halloysite nanoclays were successfully prepared and effectively used for bacterial growth inhibition.ArticlePublication Open Access Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey(MDPI, 2022-02) Zuluğ, Aslı; Temur, Dilay Merve; Kaya, Sevda; Ertem, Müge; Gastronomy and Culinary Arts; ZULUĞ, Aslı; Temur, Dilay Merve; Kaya, Sevda; Ertem, MügeThe spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.ArticlePublication Metadata only Development of polycaprolactone biodegradable films reinforced with silver-doped organoclay and effect on the microbiological quality of ground beef meat(Wiley, 2022-10) İlaslan, Kerem; Tornuk, F.; Durak, M. Z.; Gastronomy and Culinary Arts; İLASLAN, KeremIn this work, a comparative study was held to obtain biodegradable antibacterial nanocomposite films using polycaprolactone (PCL) and silver-ion-doped organomodified halloysite (HNT) and montmorillonite (MMT) nanoclays. The PCL-based nanocomposite films (PNFs) were characterized in terms of thickness, mechanical, thermal, morphological, molecular, color, gas barrier, and antibacterial activity properties. The PNFs were also tested for enhancement of microbiological quality of ground beef. The addition of the Ag-doped nanoclays provided improved mechanical (tensile strength [TS] and elongation at break [EB]) and barrier (water vapor and oxygen permeability) properties in comparison to the pure PCL film. PNF formation increased the crystallization temperature (Tc) of pure PCL by about 1°C and decreased the crystallinity (Xc) from 44.8% to 41.3%. The PNFs exhibited strong in vitro antibacterial activity against the test pathogens and bacteriostatic effect on natural bacterial load of ground beef meat during the storage, thus providing it better microbiological quality. Novelty impact statement: This work focuses on the production and characterization of new packaging materials reinforced with silver-ion-doped halloysite and montmorillonite nanoclays and improving the microbial quality of ground beef meat by this material. PCL-based nanocomposite films reinforced with Ag-doped nanoclays had enhanced mechanical and barrier properties and gained in vitro antibacterial activity. Additionally, its antibacterial potential in food applications was demonstrated by the ground beef meat packaging studies.ArticlePublication Metadata only The right to self-preservation? corporeal considerations in the leviathan(Bogazici Universitesi, 2021) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan TürkkanbbReviewPublication Open Access Glycyrrhiza genus: Enlightening phytochemical components for pharmacological and health-promoting abilities(Hindawi Limited, 2021-07-26) Sharifi-Rad, J.; Quispe, C.; Herrera-Bravo, J.; Belén, L. H.; Kaur, R.; Kregiel, D.; Uprety, Y.; Beyatli, A.; Yeskaliyeva, B.; Kırkın, Celale; Özçelik, B.; Sen, S.; Acharya, K.; Sharopov, F.; Cruz-Martins, N.; Kumar, M.; Razis, A. F. A.; Sunusi, U.; Kamal, R. M.; Shaheen, S.; Suleria, H. A. R.; Gastronomy and Culinary Arts; KIRKIN, CelaleThe Glycyrrhiza genus, generally well-known as licorice, is broadly used for food and medicinal purposes around the globe. The genus encompasses a rich pool of bioactive molecules including triterpene saponins (e.g., glycyrrhizin) and flavonoids (e.g., liquiritigenin, liquiritin). This genus is being increasingly exploited for its biological effects such as antioxidant, antibacterial, antifungal, anti-inflammatory, antiproliferative, and cytotoxic activities. The species Glycyrrhiza glabra L. and the compound glycyrrhizin (glycyrrhizic acid) have been studied immensely for their effect on humans. The efficacy of the compound has been reported to be significantly higher on viral hepatitis and immune deficiency syndrome. This review provides up-to-date data on the most widely investigated Glycyrrhiza species for food and medicinal purposes, with special emphasis on secondary metabolites' composition and bioactive effects.ReviewPublication Open Access Paving plant-food-derived bioactives as effective therapeutic agents in autism spectrum disorder(Hindawi Limited, 2021-08-23) Cruz-Martins, N.; Quispe, C.; Kirkin, C.; Şenol, E.; Zuluğ, Aslı; Özçelik, B.; Ademiluyi, A. O.; Oyeniran, O. H.; Semwal, P.; Kumar, M.; Sharopov, F.; López, V.; Gastronomy and Culinary Arts; ZULUĞ, AslıAutism spectrum disorder (ASD) is a neurodevelopmental disorder, where social and communication deficits and repetitive behaviors are present. Plant-derived bioactives have shown promising results in the treatment of autism. In this sense, this review is aimed at providing a careful view on the use of plant-derived bioactive molecules for the treatment of autism. Among the plethora of bioactives, curcumin, luteolin, and resveratrol have revealed excellent neuroprotective effects and can be effectively used in the treatment of neuropsychological disorders. However, the number of clinical trials is limited, and none of them have been approved for the treatment of autism or autism-related disorder. Further clinical studies are needed to effectively assess the real potential of such bioactive molecules.ArticlePublication Metadata only Role of mobile food-ordering applications in developing restaurants’ brand satisfaction and loyalty in the pandemic period(Elsevier, 2021-09) Dirsehan, T.; Cankat, EceRetailers and their supply-chain partners should reconsider their competitive advantages in today's technology-enhanced environment and search for opportunities to collaborate. Mobile applications have emerged as a special form of e-commerce that provide convenience for consumers by saving time and effort. In the pandemic days, people prefer using mobile applications in particular to order food from restaurants and protect themselves from COVID-19. Even though there are many previous studies regarding mobile application usage, they have investigated the antecedents of mobile app adoption. Today, consumers already have adopted them, yet there is a need to understand the outcomes of mobile application usage, especially for mobile food-ordering apps (MFOAs). To fill this gap, this study first positions the MFOAs among other mobile food applications regarding their business models. Then, a structural model was developed and tested by focusing on the outcomes of MFOA usage. A survey of 217 participants was conducted, and the data were analyzed using partial least squares path modeling (PLS-PM). The main contribution of the results is the finding that MFOA satisfaction plays a critical role in developing restaurants' brand satisfaction and loyalty. Thus, brands should cooperate with MFOA providers.ArticlePublication Metadata only What is the ‘alternative’? Insights from Istanbul’s food networks(Taylor & Francis, 2023) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan TürkkanOutside of the Global North, where agri-food systems have not yet consolidated into a ‘funnel shape,’ what makes an urban provisioning actor ‘alternative’ is not always clear. In this paper, I use members’ own definitions, emphases, and arguments to differentiate ‘alternative’ networks from other provisioning actors. Using data from semi-structured interviews, I show that while community-building and an affiliation with the food movement (broadly defined) are the most critical features identified by people who participate in these networks, more informal, ad hoc, familial or village networks that are utilized as a response to urban food insecurity are excluded. While such exclusions may not be unique, in this case, they reflect more fundamental divisions regarding what ‘alternative’ implies and how to challenge the throttling hold of conventional provisioning agents on the contemporary agri-food system.ArticlePublication Metadata only Who is "deserving" of aid? Subject-formation in Istanbul's food banks(Taylor & Francis, 2021-05-27) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan TürkkanThis paper focuses on how the food banks, in working to allocate resources appropriately, constantly generate appropriate subjects, the "deserving poor", and through processes of identification and verification, unmask the "undeserving poor". The paper argues that process of identification, which includes practices of identification, registration, and documentation, push the applicants to self-identify and self-register as "the poor". Next, process of verification, which includes practices of categorization, surveillance, and verification, divide the applicants into "deserving" and "undeserving". While the "deserving poor" become the recipients of food aid from the food banks, the "undeserving" are characterized as lazy, greedy, and cunning and attempting to claim more than what they are entitled to. Even though the recipients resist this categorization, the separation is maintained to ensure that the aid is allocated appropriately. What is appropriate, however, is closely related to who is appropriate, which, in turn, is dependent upon who the food bank staff prioritize in terms of age, ethnicity, gender, employment, and marriage status. As such, not only some experiences of poverty and food insecurity are recognized as public problems, but also associations of reproductive and productive labor, public and domestic realm with specific gender roles and identities are reinforced.ArticlePublication Metadata only Recent trends in food history in Turkey: 2017-18(Brepols Publishers, 2020) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, ÖzgeN/AReviewPublication Metadata only The charity of war: Famine, humanitarian aid and world war I in the middle east(Cambridge University Press, 2020-11) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; Kolluoğlu, B.; Yükseker, D.; GHOSH, Candan TürkkanN/AArticlePublication Metadata only Wasteful or sensible? Donor imageries in İstanbul’s food banks(Cambridge University Press, 2020-05) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan TürkkanThis article investigates Alevi youth subjectivities in a neighborhood of Istanbul, Okmeydani, in which mainly Alevi people live, through the youth's self-positionings in revolutionary groups, which has deeply marked the highly politicized history of the district. The grievances of Okmeydanli Alevi youth have grown increasingly complex, stemming from experiences of violence, family legacies of victimhood, and, in recent years, new forms of exclusion. Coupled with generational ruptures between youth and their families in experiencing Alevi identity, Alevi youth have created a political identity and collectivity in the sphere of revolutionary politics. In this politicization, Okmeydani becomes a spatialization of resistance which gives the youth a sense of power to achieve solidarity and find intimacy to defend themselves and their rights. Moreover, for the youth, engaging in a revolutionary political identity enables them to define themselves and redefine Alevi identity in contrast with, and sometimes against, the perceptions of their families. I argue that it is through this performativity that Okmeydanli Alevi youth achieve self-empowerment and identity construction; and through this performativity in street politics that the youth render their agencies and self-representations visible on public space.ReviewPublication Open Access Antioxidant, antimicrobial, and anticancer effects of anacardium plants: An ethnopharmacological perspective(Frontiers Media, 2020-06-12) Salehi, B.; Gultekin-Ozguven, M.; Kırkın, Celale; Ozcelik, B.; Morais-Braga, M. F. B.; Carneiro, J. N. P.; Bezerra, C. F.; Silva, T. G. D.; Coutinho, H. D. M.; Amina, B.; Armstrong, L.; Selamoglu, Z.; Sevindik, M.; Yousaf, Z.; Sharifi-Rad, J.; Muddathir, A. M.; Devkota, H. P.; Martorell, M.; Jugran, A. K.; Cho, W. C.; Martins, N.; Gastronomy and Culinary Arts; KIRKIN, CelaleAnacardiumplants have received increasing recognition due to its nutritional and biological properties. A number of secondary metabolites are present in its leaves, fruits, and other parts of the plant. Among the diverseAnacardiumplants' bioactive effects, their antioxidant, antimicrobial, and anticancer activities comprise those that have gained more attention. Thus, the present article aims to review the Anacardium plants' biological effects. A special emphasis is also given to their pharmacological and clinical efficacy, which may trigger further studies on their therapeutic properties with clinical trials.