Validation of the Scale of Approach to Fusion Applications in Turkish Cuisine

Abstract

This study aimed to validate the "Approach to fusion applications in Turkish cuisine" scale and determine individuals' approach to fusion cuisine applications (new foods). In this context, fusion cuisine applications using products from Turkish cuisine making use of Italian and French cuisine were determined. The study sample consisted of 257 individuals, 110 females and 147 males, from among civil servants working in the Ministry of Culture and Tourism in Ankara who participated voluntarily using the convenience sampling method. The validity and reliability coefficient of the measuring tool for approach to fusion applications in Turkish cuisine in this study was found to be suitable. Looking at the gender variable in the "innovative" subscale of the "Approach to fusion practices in Turkish cuisine" scale, consisting of expressions such as "I will try pancakes with poppy seeds," "I will try breadcrumbs and sesame," and "I will try biscotti prepared with dried fruits," men were found to be more innovative than women with products that were a fusion of Turkish and French cuisine. Looking at the "experience abroad" variable in the "skeptical" subscale of the "Approach to fusion practices in Turkish cuisine" scale, it was determined that individuals with experience abroad are more skeptical than those without such experience. In the "traditionalist" subscale of the "Approach to fusion applications in Turkish cuisine" scale, consisting of expressions such as "I will not try vegetable Frittata (Italian omelets) prepared with ostrich eggs," "I will not try lamb skewers marinated in Chianti," women were found to be less traditional than men with products that were a fusion of Turkish and Italian cuisine. Fusion cuisine practices in Turkish cuisine are a new culinary trend for societies that are accustomed to traditional cuisine culture, and all the products offered in this trend can be seen as new gastronomic products.