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Gastronomy and Culinary Arts

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    Clean foods, motherhood and alternative food networks in contemporary Istanbul
    (Taylor & Francis, 2019-02-01) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan Türkkan
    Since the early 2000s, the numbers of alternative food networks (AFNs) in Istanbul have increased significantly. Members are usually white collar, university educated, upper middle class Istanbulites who got into the AFNs during their (or their partner's) pregnancy. Contributing to an ongoing discussion about the exclusionary dynamics within the food movement, in this paper I trace the meanings these affluent mothers attach to "clean and fresh foods" and AFN participation-membership. Using evidence from semi-structured interviews, I argue that they link their identity as food activists and their identity as mothers, and they use motherhood discursively to distinguish themselves from others - particularly lower-class mothers who are not AFN members, and women who are AFN members, but are not mothers. Further reinforcing the socio-economic boundaries and hierarchies within (and beyond) the AFNs, these discourses on motherhood also undermine the expansive potential of the food movement in Turkey.
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    Characterization of silver Ions-doped organomodified nanoclays
    (Springer, 2023-01) İlaslan, Kerem; Tornok, F.; Gastronomy and Culinary Arts; İLASLAN, Kerem
    In 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.
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    Wasteful or sensible? Donor imageries in İstanbul’s food banks
    (Cambridge University Press, 2020-05) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan Türkkan
    This 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.
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    Assessing the validity and reliability of a questionnaire on dietary fibre-related knowledge in a Turkish student population
    (ICDDR, 2013-12) Deniz, M. S.; Alsaffar, Ayten Aylin; Gastronomy and Culinary Arts; ALSAFFAR, Ayten Aylin
    This study aimed to validate a questionnaire on dietary fibre (DF)-related knowledge in a Turkish student population. Participants (n=360) were either undergraduate students who have taken a nutrition course for 14 weeks (n=174) or those in another group who have not taken such a nutrition course (n=186). Test-retest reliability, internal reliability, and construct validity of the questionnaire were determined. Overall internal reliability (Cronbach's alpha=0.90) and test-retest reliability (0.90) were high. Significant differences (p<0.001) between the scores of the two groups of students indicated that the questionnaire had satisfactory construct validity. It was found that one-fifth of the students were unsure of the correct answer for any item, and 52.5% of them were not aware that DF had to be consumed on a daily basis. Only 36.4 to 44.2% of the students were able to correctly identify the food sources of DF.
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    Screening for eligibility: access and resistance in Istanbul’s food banks
    (Taylor & Francis, 2023) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan Türkkan
    Introduced 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.
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    Sustainable diets: the interaction between food industry, nutrition, health and the environment
    (Sage, 2016-02) Alsaffar, Ayten Aylin; Gastronomy and Culinary Arts; ALSAFFAR, Ayten Aylin
    Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth’s natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.
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    What is the ‘alternative’? Insights from Istanbul’s food networks
    (Taylor & Francis, 2023) Ghosh, Candan Türkkan; Gastronomy and Culinary Arts; GHOSH, Candan Türkkan
    Outside 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.
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    ReviewPublicationOpen 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, Celale
    The 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.
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    Recent trends in food history in Turkey: 2017-18
    (Brepols Publishers, 2020) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, Özge
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    Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties
    (Wiley, 2018-08) Kırkın, Celale; Güneş, G.; Gastronomy and Culinary Arts; KIRKIN, Celale
    Thyme, rosemary, black pepper, and cumin were packaged in 100% N2 (MAP) or air (AP) and gamma-irradiated at 0, 6, or 14 kGy. The changes in antioxidant and antimicrobial activities of their essential oils and methanol extracts were determined. Irradiation decreased the total phenolic content of AP samples (except thyme). Irradiation increased the 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity in thyme extract and cumin essential oil in AP, but it decreased the activity in cumin extract (MAP). Ferric reducing antioxidant power was increased in rosemary (MAP) and thyme (MAP and AP) essential oils and rosemary (MAP and AP) and black pepper (AP) extracts, whereas it was decreased in the thyme extract (MAP) by irradiation. Irradiation increased the β-carotene-linoleic acid bleaching based antioxidant activity in essential oils of thyme (AP) and black pepper (MAP), but it decreased the activity in cumin extract (MAP). Irradiation increased antimicrobial activities of thyme and cumin essential oils. Practical applications: Gamma-irradiation is frequently used in sterilization of herbs and spices, but it may affect some of their quality attributes. The irradiation-induced changes in the quality depend on atmosphere (especially on O2 level) during the treatment and thus can be controlled by modified atmosphere packaging (MAP). The effects of the combination of gamma-irradiation and MAP on antioxidant and antimicrobial properties of thyme, rosemary, black pepper and cumin are evaluated. Irradiation had an enhancing effect on the antioxidant and antimicrobial properties of the samples in most cases and can be applied under O2-free modified atmospheres.