Yeme\u011fin tad\u0131n\u0131 yaln\u0131zca kullan\u0131lan malzemeler de\u011fil taba\u011f\u0131n rengi, dokusu, formu ve hatta a\u011f\u0131rl\u0131\u011f\u0131 da etkiliyor. Ya\u015far \u00dcniversitesi End\u00fcstriyel Tasar\u0131m B\u00f6l\u00fcm\u00fc Ba\u015fkan\u0131 Do\u00e7. Dr. Selin Gen\u00e7t\u00fcrk\u2019\u00fcn y\u00fcr\u00fctt\u00fc\u011f\u00fc ara\u015ft\u0131rma, gastronomide \u00e7oklu duyusal tasar\u0131m\u0131n yemek deneyimine etkilerini bilimsel olarak ortaya koydu.
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Ya\u015far \u00dcniversitesi Sanat ve Tasar\u0131m Fak\u00fcltesi End\u00fcstriyel Tasar\u0131m B\u00f6l\u00fcm\u00fc Ba\u015fkan\u0131 Do\u00e7. Dr. Selin Gen\u00e7t\u00fcrk, Dokuz Eyl\u00fcl \u00dcniversitesi G\u00fczel Sanatlar Fak\u00fcltesi Seramik ve Cam B\u00f6l\u00fcm\u00fc\u2019nden Prof. Efe T\u00fcrkel ve Ya\u015far \u00dcniversitesi Lisans\u00fcst\u00fc E\u011fitim Enstit\u00fcs\u00fc Sanatta Yeterlilik Program\u0131 \u00f6\u011frencisi G\u00f6zde Ecem At\u0131c\u0131 ile birlikte y\u00fcr\u00fctt\u00fc\u011f\u00fc \u00e7al\u0131\u015fmada, T\u00fcrkiye\u2019nin farkl\u0131 \u015fehirlerinde f\u00fczyon mutfak \u00fczerine \u00e7al\u0131\u015fan \u015fefler ve seramik tasar\u0131mc\u0131lar\u0131yla detayl\u0131 g\u00f6r\u00fc\u015fmeler yapt\u0131. \u00c7al\u0131\u015fma, tabaklar\u0131n yaln\u0131zca bir sunum nesnesi de\u011fil, lezzetin alg\u0131s\u0131nda belirleyici bir ara\u00e7 oldu\u011funu kan\u0131tlad\u0131. Ara\u015ft\u0131rma, T\u00fcrkiye\u2019de bu kapsamda yap\u0131lan ilk detayl\u0131 \u00e7al\u0131\u015fma olarak dikkat \u00e7ekerken, gastronomi ve tasar\u0131m alanlar\u0131na yeni bir perspektif sundu. Bu \u00e7al\u0131\u015fman\u0131n gastronomi ve tasar\u0131m literat\u00fcr\u00fcne yeni bir pencere a\u00e7t\u0131\u011f\u0131n\u0131 s\u00f6yleyen Do\u00e7. Dr. Selin Gen\u00e7t\u00fcrk, “Yemek deneyimi art\u0131k \u00e7oklu duyusal bir tasar\u0131m meselesi. Biz bu \u00e7al\u0131\u015fmayla, tabaklar\u0131n lezzeti bilimsel olarak nas\u0131l de\u011fi\u015ftirdi\u011fini ortaya koyduk ve gastronomi ile end\u00fcstriyel tasar\u0131m aras\u0131nda g\u00fc\u00e7l\u00fc bir k\u00f6pr\u00fc kurduk” dedi.<\/p>\n
Tasar\u0131m \u00f6n planda
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Farkl\u0131 k\u00fclt\u00fcrlerin birle\u015fti\u011fi f\u00fczyon mutfaklar\u0131n t\u00fcm d\u00fcnyada y\u00fckseli\u015fte oldu\u011funu belirten Do\u00e7. Dr. Selin Gen\u00e7t\u00fcrk, konuyu \u015f\u00f6yle \u00f6zetledi:
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“F\u00fczyon mutfak, duyusal tasar\u0131m\u0131 zorunlu k\u0131l\u0131yor. Bug\u00fcn iyi bir yeme\u011fi \u00f6ne \u00e7\u0131karan \u015fey sadece tat de\u011fil tabakla, atmosferle ve malzemeyle kurulan b\u00fct\u00fcnc\u00fcl bir duyusal deneyim. \u015eefler art\u0131k yeme\u011fin esteti\u011fini, dokusunu ve psikolojik etkilerini de tasarlamak zorunda. Ara\u015ft\u0131rma, T\u00fcrkiye\u2019de ilk kez bu kapsamda yap\u0131lan \u00e7al\u0131\u015fma olma \u00f6zelli\u011fini ta\u015f\u0131yor. Gastronomi alan\u0131nda artan rekabetin, tasar\u0131m odakl\u0131 d\u00fc\u015f\u00fcnme ve duyusal inovasyonla birle\u015fti\u011finde nas\u0131l yeni bir de\u011fer olu\u015fturdu\u011funu somut sonu\u00e7lar\u0131 ortaya koydu.”<\/p>\n
Yeme\u011fin y\u00fczde 30\u2019u tat
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Ara\u015ft\u0131rmaya kat\u0131lan \u015feflerin tamam\u0131, yeme\u011fin alg\u0131lanan lezzetinin sadece kullan\u0131lan teknik ve malzemelerle s\u0131n\u0131rl\u0131 olmad\u0131\u011f\u0131n\u0131 belirtti. Kat\u0131l\u0131mc\u0131 \u015feflerden biri, “Yeme\u011fin sadece y\u00fczde 30\u2019u tat, geri kalan\u0131 mek\u00e2n, tabak, \u0131\u015f\u0131k ve atmosfer” diyerek tabak tasar\u0131m\u0131n\u0131n deneyimdeki g\u00fcc\u00fcn\u00fc vurgulad\u0131.<\/p>\n
Tabaklar alg\u0131y\u0131 etkiliyor
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Ara\u015ft\u0131rmada elde edilen sonu\u00e7lara g\u00f6re beyaz ve yuvarlak tabaklar tatl\u0131l\u0131k alg\u0131s\u0131n\u0131 art\u0131r\u0131rken, siyah tabaklar yeme\u011fi daha az tatl\u0131 ve daha yo\u011fun hissettiriyor. \u00c7al\u0131\u015fma ayr\u0131ca mat tabaklar\u0131n sosyal medyada daha estetik bulundu\u011funu, tabak dokusunun yiyece\u011fin alg\u0131lanan k\u0131t\u0131rl\u0131k ve yumu\u015fakl\u0131\u011f\u0131n\u0131 etkiledi\u011fini, a\u011f\u0131r tabaklar\u0131n ise kalite alg\u0131s\u0131n\u0131 y\u00fckseltmesine ra\u011fmen kullan\u0131mda en \u00e7ok servis personelini etkiledi\u011fini ortaya koydu.
<\/p>\n","protected":false},"excerpt":{"rendered":"
Yeme\u011fin tad\u0131n\u0131 yaln\u0131zca kullan\u0131lan malzemeler de\u011fil taba\u011f\u0131n rengi, dokusu, formu ve hatta a\u011f\u0131rl\u0131\u011f\u0131 da etkiliyor. Ya\u015far \u00dcniversitesi End\u00fcstriyel Tasar\u0131m B\u00f6l\u00fcm\u00fc Ba\u015fkan\u0131 Do\u00e7. Dr. Selin Gen\u00e7t\u00fcrk\u2019\u00fcn y\u00fcr\u00fctt\u00fc\u011f\u00fc ara\u015ft\u0131rma, gastronomide \u00e7oklu duyusal tasar\u0131m\u0131n yemek deneyimine etkilerini bilimsel olarak ortaya koydu. Ya\u015far \u00dcniversitesi Sanat ve Tasar\u0131m Fak\u00fcltesi End\u00fcstriyel Tasar\u0131m B\u00f6l\u00fcm\u00fc Ba\u015fkan\u0131 Do\u00e7. Dr. Selin Gen\u00e7t\u00fcrk, Dokuz Eyl\u00fcl \u00dcniversitesi…<\/p>\n","protected":false},"author":1,"featured_media":79959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-79958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guncel"],"_links":{"self":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/79958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=79958"}],"version-history":[{"count":1,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/79958\/revisions"}],"predecessor-version":[{"id":79960,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/79958\/revisions\/79960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/media\/79959"}],"wp:attachment":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=79958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=79958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=79958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}