Organizational Unit:
Gastronomy and Culinary Arts

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    Book PartPublicationMetadata only
    The cuisine of Istanbul between east and west during the 19th century
    (Brill Academic Publishers, 2018) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, Özge
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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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    ArticlePublicationMetadata only
    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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    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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    Book PartPublicationMetadata only
    Images, perceptions and authenticity in Ottoman–Turkish cuisine
    (Taylor & Francis, 2019-01-01) Samancı, Özge; Gastronomy and Culinary Arts; SAMANCI, Özge
    Since 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.
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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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    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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    Linking brand commitment and brand citizenship behaviors of airline employees: “the role of trust”
    (Elsevier, 2015-01) Erkmen, Ezgi; Hancer, M.; Gastronomy and Culinary Arts; ERKMEN, Ezgi
    Despite the growing interest in understanding employees' brand related behaviors in the airline industry, the research in this area mainly focus on the effect of employee brand commitment and limit the empirical support as well. Although, brand commitment explains brand behaviors of employees, commitment in a relationship usually works through trust. Therefore, this study integrated brand trust and analyzed the relation between brand trust and brand commitment on brand citizenship behaviors of employees. Data were collected from 523 flight attendants of a corporate airline company. The findings reveal that brand trust has a significant effect on brand citizenship behaviors as well as it mediates the effect of brand commitment on these behaviors. The uniqueness of this study is the integration of brand trust for its effect on commitment and brand citizenship behaviors of employees as well providing empirical support for their relationship within the context of airline industry.
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    ArticlePublicationOpen Access
    A systematic review of nutrition-based practices in prevention of hypertension among healthy youth
    (Turkish National Pediatric Society, 2014-07) Kalyoncu, Zeynep Begüm; Pars, H.; Bora-Güneş, N.; Karabulut, E.; Aslan, D.; Gastronomy and Culinary Arts; KALYONCU, Zeynep Begüm
    The aim of this systematic review was to analyze the results of observational and interventional research/studies on nutrition-based practices in the prevention of hypertension among healthy youth. The MEDLINE/PubMed database was searched using the key words, "hypertension," "nutrition/diet," "prevention" and "youth." Inclusion criteria were: 1) sample with a majority of adolescents, defined as 10-24 years of age, or findings for adolescents reported separately from other age groups; 2) primary research reports; 3) studies with normotensive participants; and 4) studies that focused on preventing hypertension/lowering blood pressure through at least one nutritional practice. Results of the analysis indicated that increased consumption of unsaturated fats, fruits, vegetables and low-fat dietary products, decreased consumption of dietary sodium and beverages containing caffeine, and breastfeeding were found to have preventive effects against high blood pressure in later years of life. The effects of training given during youth to encourage a healthy lifestyle and behavior changes based on diet and physical activity were also noted.