Papers by Dr. Osman Cavus
Journal of New Tourism Trends, Jun 30, 2021
The COVID-19 outbreak created one of the largest pandemics globally, with the world health organi... more The COVID-19 outbreak created one of the largest pandemics globally, with the world health organization (WHO) declaring several measures, including restriction of movement to curtail the spread of the virus. Reducing food waste is critical to achieving healthy nutrition and sustainability in food systems. In this regard, private households have consistently been regarded as key actors in food waste generation. Hence, this study examined the effects of the COVID-19 pandemic on food waste in homes. A total of 1098 respondents were asked questions on how the pandemic affected their food preparation and consumption pattern, food purchasing and food waste. Compared with the situation before COVID19, there is a significant increase in kitchen spending and bread-making at home. Moreover, food waste generation and the frequency of eating out and food purchasing were reduced. Waste generation was higher in bakery products, left-over foods, and fruits and vegetables. Respondents suggested pru...
Coğrafi İşaretli Ürünlerin Sürdürülebilir Gastronomi Turizmi Bağlamında Değerlendirilmesi: Bolu Kanlıca Mantarı, Mengen Örneği*, 2022
The aim of this study is to investigate the contribution of the Bolu Kanlıca mushroom, which was
... more The aim of this study is to investigate the contribution of the Bolu Kanlıca mushroom, which was
registered by the Turkish Patent and Trademark Office (TPMK) with the Mahreç mark in 2021,
to the gastronomic tourism of Mengen, which is famous for its cooks. In the study, which was
carried out using the qualitative research method, a semi-structured questionnaire was used to
obtain the data. Interviews were conducted with men and women residing in Mengen and having
different professions, and when the answers were full, the interviews were limited to 20 people.
The analysis of the data obtained was carried out by categorizing the answers of the participants,
quoting directly from the answers and giving place to the comments of the researchers, creating
codes and themes and presenting them in tables. Some of the results of the study are as follows:
the majority of the participants do not have knowledge about geographically marked
gastronomic fears, there is no standard recipe for geographically marked Kanlıca mushroom, and
it is not served in regional restaurants, but is generally consumed in home kitchens. In addition,
many of the participants think that the Kanlıca mushroom should be introduced, while some
think that it should not be introduced. It has been concluded that it is essential to observe the
degree to which the local people will be affected by this promotion.
Analysis of E-Complaints for Restaurant Enterprises in the World's 50 Best Restaurant List, 2018
In this study, it was aimed to determine the problematic aspects of restaurants entering the Top ... more In this study, it was aimed to determine the problematic aspects of restaurants entering the Top 50 Restaurant List of the World expressed by customers by analyzing the complaints shared on TripAdvisor that is the hotel, restaurant and destination interpretation site. The content of 1037 complaints shared in English for the 50 restaurants on the TripAdvisor site was analyzed through descriptive analysis. It has been determined that the complaints of the customer complaints about the restaurants are mainly about "average" value, concentrating on price-quality balance, under expectation / disappointment and taste. Findings show that restaurants are inadequate in terms of price quality balance and therefore businesses need to find solutions to this issue. In line with the results obtained, recommendations are given to restaurants in the World's Top 50 Restaurant List, who are striving to enter this list and want to provide quality service.
Malnütrisyon Kavramının Gastronomi Perspektifinden İncelenmesi, 2020
Malnutrition; It can be called a broad term, which means all deviations from adequate and optimal... more Malnutrition; It can be called a broad term, which means all deviations from adequate and optimal nutritional status resulting from certain nutritional deficiencies or diets based on unsuitable combinations or food ratios. Although malnutrition means insufficient food, but it is a concept used to express the diseases caused by excessive food intake. Nowaday, in developed countries, problems due to obesity, diabetes and cardiovascular diseases arising from unbalanced and unhealthy diet, while deaths caused by inadequate food intake in undeveloped countries come to the fore. This study was carried out to draw attention to the fight against malnutrition and to raise the awareness of gastronomy actors about malnutrition and to take part in this struggle. As a result, it has been observed that most of the studies on malnutrition are done in the field of medicine. In addition, with this study, it was understood that all food-related areas should be collaborated to prevent malnutrition.
Michelin Yıldızlı Restoranlarda Başarı Faktörleri ve Standartların Tespit Edilmesi: İspanya San Sebastian Örneği*, 2022
The aim of this study is to examine the success factors and standards of Michelin Star restaurant... more The aim of this study is to examine the success factors and standards of Michelin Star restaurants. The research was carried out in accordance with the qualitative research method and exploratory research model. Within the scope of the research, semi-structured interviews were conducted with the chefs of Michelin-Starred restaurants in the San Sebastian region, one of the best restaurants in the world, and Spain's success in having the most Michelin-starred restaurants per square meter in the world for years. As a result of the research, it has been seen that Michelin Star restaurants have been successful with their calm and nature-friendly restaurant features, annual and seasonal continuous improvement of the menus, a modernized service quality by preserving the traditional, supply processes focused on local and sustainable products, and continuous innovation. However, in the evaluations of the chefs regarding the Michelin Guide, it has been revealed that the chefs think that not publishing the necessary factors for the Michelin Star reinforces the focus of the businesses on original, innovative and quality works. Regarding the results obtained, evaluations and suggestions were made to restaurant operators, kitchen chefs, experts in the field of gastronomy and academics.
An Overview of the Effect of Covid-19 on Household Food Waste: How Does the Pandemic Affect Food Waste at the Household Level?, 2022
The COVID-19 outbreak created one of the largest pandemics globally, with the world health organi... more The COVID-19 outbreak created one of the largest pandemics globally, with the world health organization (WHO) declaring several measures, including restriction of movement to curtail the spread of the virus. Reducing food waste is critical to achieving healthy nutrition and sustainability in food systems. In this regard, private households have consistently been regarded as key actors in food waste generation. Hence, this study examined the effects of the COVID-19 pandemic on food waste in homes. A total of 1098 respondents were asked questions on how the pandemic affected their food preparation and consumption pattern, food purchasing and food waste. Compared with the situation before COVID19, there is a significant increase in kitchen spending and bread-making at home. Moreover, food waste generation and the frequency of eating out and food purchasing were reduced. Waste generation was higher in bakery products, left-over foods, and fruits and vegetables. Respondents suggested prudent meal preparation and consumption, increased awareness, and food purchasing restrictions as measures to reduce food waste. Overall, the pandemic has led to more stringent planning in household spendings and attitudinal changes regarding food preparation and consumption, resulting in a significant reduction in food waste and may have contributed to curtailing the spread of the COVID-19 virus.
The Power of Technology in Preventing Food Waste: Digital Applications, 2021
This study has been tried to evaluate the role of technology in reducing and preventing waste thr... more This study has been tried to evaluate the role of technology in reducing and preventing waste through digital applications. As a sub-purpose, it has been determined as the waste prevention situations of digital applications used in the world and in our country. In this study, Document Analysis (Content Analysis) method was used to obtain data. In the study, the content analysis of 23 applications that were established to reduce waste and fight hunger and offered to users were analyzed. Looking at the data obtained, it was understood that the majority of the Applications operate in developed countries (USA, Europe). It has been found that the main objectives of all Practices are to prevent food waste and combat hunger, but their methods are different. It is thought that these apps have an impact on the reduction of domestic food waste, especially in developed countries, and that such applications play an active role in preventing food waste and fighting hunger in the future. Turkey ranks first in Europe and the Middle East with 8 million tons of food waste. In Turkey,it was necessary to develop and put into practice the Apps to prevent waste. According to FAO's 2021
Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics☆, 2021
Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibilit... more Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics ☆
Amish’lerin Gastronomi Kültürü: Wisconsin Cashton Bölgesi Amish’leri Örneği, 2021
This study was carried out in order to examine the gastronomic culture of the Amish community liv... more This study was carried out in order to examine the gastronomic culture of the Amish community living in the Cashton District of Wisconsin, USA. In order to obtain healthy data in the study, in-depth interview method was used as a data collection method. It is known that the Amish, a sect of Christianity, adopt a closed lifestyle due to their beliefs and are partially in contact with the outside society, which rejects technology. In this context, a semi-structured questionnaire was prepared by making use of the literature in order to gather information about the food rituals, food production, food supply, food processing and service processes that make up the gastronomic culture of the Amish community. During the data collection process, it is thought that the researchers made various observations by interviewing the Amish community living in the Cashton region of Wisconsin and the people of the region who spent about two weeks. A total of 12 family leaders or members, seven men and five women, contributed to the study. The analysis phase of the obtained data; The answers of the participants were divided into categories, direct quotations were made from the answers given by the participants and the comments of the researchers were included, codes and themes were created and presented in tables. As a result of the study, it has been understood that the Amish produce food with traditional methods, they usually get their food supply from the products they produce and local stores, and they make a living from agriculture animal husbandry and various craftsmanship. They also concluded that the Amish used traditional methods of preserving food, such as drying, canning, salting, fermenting, and cooking.
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, 2017
Dünya'nın 50 en iyi restoranı Öz Bu çalışmada dünyanın 50 en iyi restoran listesine giren restora... more Dünya'nın 50 en iyi restoranı Öz Bu çalışmada dünyanın 50 en iyi restoran listesine giren restoran şeflerinin menü oluşturma ve ürün belirleme stratejilerinin tespit edilmesi amaçlanmıştır. Araştırmanın Dünyada restoran değerlendirme organizasyonlarının en önemlilerinden biri olan 'The Worlds 50 Best Restaurants List' giren restoran şeflerinin görüşlerini yansıtması açısından önemli olduğu düşünülmektedir. Nitel araştırma yöntemi altında gerçekleştirilen çalışmada verilerin elde edilmesinde yarı yapılandırmış mülakat formu kullanılmıştır. Araştırmada örneklem olarak İstanbul'da gerçekleştirilen bir gastronomi konferansına katılan ve Dünyanın 50 en iyi restoran listesine giren şeflerin konu ile ilgili görüşleri alınmıştır. Araştırmada yöresel ürünlerin ve yerel tedarikçilerin kullanılmasının oldukça önemli olduğu, ürün geliştirme süreçlerinde yöresel ürünlerin modernize edilerek kullanılması gerektiği, tedarik edilen ürünlerde çevresel sürdürülebilirlik anlayışı ve emek istismarı konularına dikkat edilmesi gerektiği sonuçlarına ulaşılmıştır. Elde edilen sonuçlar doğrultusunda restoran şeflerine ve yöneticilerine öneriler sunulmuştur. Keywords Abstract Gastronomy Local product Michelin-Starred Restaurants The World's 50 best restaurants In this study, it is aimed to determine menu creation and product determination strategies of restaurant chefs entering the world's 50 best restaurants. It is thought that the research is important in terms of reflecting the opinions of the restaurant chefs entering 'The World's 50 Best Restaurants List' which is one of the most important restaurant evaluation organizations in the world. In the study conducted under the qualitative research method, a semi-structured interview form was used to obtain the data. As a sample in the research, the chefs who participated in a gastronomy conference in Istanbul and entered the world's 50 best restaurants list were asked about their opinions. It has been found that the use of local products and local suppliers is very important in the research, that local products should be modernized and used during the product development process, that environmental sustainability understanding and labor exploitation should be paid attention to. Suggestions were presented to restaurant chiefs and managers in the direction of the results obtained.
Traceability is the ability to 'track' or 'trace' any food or feed or ingredients used in food pr... more Traceability is the ability to 'track' or 'trace' any food or feed or ingredients used in food production through all stages of processing and distribution. Traceability is a combined system of procedures to trace, follow and identify individual raw materials, product unit or batch through all or part of the steps of production, processing and distribution. It is of great importance to the food supply chain system and plays a major role in the protection of consumer interest, prevents fraud and improves the efficiency of food safety management for the supply chain. Requirement for traceability has been enforced by the EU law and require food producers and retailers to have the system in place as part of their food safety programme. The recent horse meat scandal has put to test the capability and limits of the traceability system that has been in used and suggests the need for a more critical system which will remain effective despite the complexity of the supply chain. Traceability has been considered to be a prerequisite programme that supports building of a strong foundation for the widely known food safety management programme; hazards analysis and critical control system (HACCP). Detailed past, current and future studies and assessments for food traceability in the EU food supply chain has been presented and with particular attention to the control of meat adulteration (intentional or incidental) in the food supply chain.
Öz Teknolojinin hızla gelişmesi birçok alanda olduğu gibi gastronomi alanınd a da farklı ekipman ... more Öz Teknolojinin hızla gelişmesi birçok alanda olduğu gibi gastronomi alanınd a da farklı ekipman ve tekniklerin kullanılmasına imkan sağlamıştır. Bu çalışmada gastronomi dünyasında son yıllarda oldukça popüler hale gelen moleküler gastronomi kavramının detaylı olarak incelenmesi amaçlanmaktadır. Çalışma sonucunda moleküler gastro nomi tekniklerinden sadece şeflerin yararlanmadığı bu tekniklerden gıda sektörü, bilim adamları ve öğrenciler gibi birçok kişinin de faydalandığı görülmektedir. Moleküler gastronomi tekniklerinin halen dünyanın ünlü şefleri tarafından sürekli geliştirilerek kullanıldığı da anlaşılmaktadır. Moleküler gastronomi teknikleri uygulayan şefler en başarılı şefler arasında gösterilmektedir. Bu şeflerin birçoğunun gastronomi alanında eğitimli olduğu gözlemlenmekte ve moleküler gastronomi tekniklerini uygulama konus unda üniversiteler ile ortak çalışmalar yaptıkları görülmektedir. Ülkemizde bu konuda eğitim veren okullarda ders programları içerisinde daha fazla yer verilmesi ülkemizdeki gastronomi gelişimi açısından önemli olacağı ve dünya gastronomisi ile rekabet edecek konuma gelmesi düşünülmektedir. Keywords Abstract Gastronomy Molecular gastronomy Gastronomy education The rapid development of technology has made it possible to use different equipment and techniques in the field of gastronomy as in many areas. This study is a review on molecular gastronomy which has become quite popular in gastronomy world in recent years. In this study it has been revealed that there is a wrong perception that only chefs take advantage of the techniques of molecular gastronomy; however, food industry, chefs and students also use the techniques. It is understood that molecular gastronomy techniques are still used by the famous chefs around the world. The ones applying the molecular gastronomy techniques are shown among the most famous chefs in the world. It is observed many of these chefs have been trained in the field of molecular gastronomy and they seem to make joint efforts with universities to follow the molecular gastronomy techniques. In Turkey, In the curriculum of the schools that provide gastronomy education molecular gastronomy courses are included. Molecular gastronomy will be significant in terms of Turkish gastronomy's competing with the world gastronomy .
Objective: This study was designed to examine the level of knowledge, amongst small and medium en... more Objective: This study was designed to examine the level of knowledge, amongst small and medium enterprises, of the quality and safety issues impacting on the re-use cooking oil. Method: Interviews were conducted within 20 catering establishments in the Crayford and Dartford areas of London. The questionnaire was used to collect data from respondents via face-to-face interviews and comprised 21 questions. In order to evaluate the level of knowledge of food operators regarding the topic, each question was prepared based on the outcomes from the literature review. Result: The findings of the research showed that the majority of respondents have lack of knowledge regarding the safety and quality issues related to the re-use cooking of oil. The level of knowledge of the food businesses surveyed regarding the safety and quality of cooking oil needs to be improved, in key areas such as; selection criteria of cooking oil for their purpose, safe frying temperatures, segregation of different product before and during frying, frying of wet foods and assessing the quality and safety cooking oil during frying operations. However in other key areas such as storage of cooking oil knowledge and practice was good. Conclusion: Most respondents interviewed lack adequate knowledge regarding the safety and quality of re-used cooking oil.
İspanya Öz Bu çalışma Michelin yıldızlı restoran şeflerinin şef ve misafir gözüyle moleküler gast... more İspanya Öz Bu çalışma Michelin yıldızlı restoran şeflerinin şef ve misafir gözüyle moleküler gastronomiye bakış açılarının belirlenmesi amacıyla yapılmıştır. Çalışmada nitel araştırma yöntemi ve keşifsel araştırma modeli kullanılmıştır. Moleküler gastronominin merkezi konumunda bulunan İspanya'nın Basque-SanSebastián bölgesinde yer alan Michelin yıldızlı restoranlarda çalışan 32 şef ile görüşmeler gerçekleştirilmiştir. Şeflerin moleküler gastronomiye ilişkin düşünceleri ve görüşleri bütüncül bir yaklaşım ile incelenmiştir. Yapılan değerlendirmede moleküler gastronomi tekniklerinin şeflerin kişisel gelişimine, yeni tatlar sağlama becerisine ve sıradışı sunumlar gerçekleştirmesine katkı sağladığı, uzmanlık gerektiren bir alan olduğunu, müşterilerin moleküler teknik ve yöntemlerden çok görünüş ve lezzet gibi unsurlarla ilgilendiği, moleküler gastronomi deneyimlerinin misafirleri memnun ettiği, fakat bu ilgi ve merakın zamanla yerini farklı teknik ve yaklaşımlara bırakacağı sonucuna ulaşılmıştır. Keywords Abstract Gastronomy Molecular Gastronomy Michelin Star Spain This study was conducted to investigate the Michelin star chefs' and customers' perspectives about molecular gastronomy. Qualitative research method and exploratory research model were used in the study and interview method was applied for data collection. The field research was achieved by the interviews that were carried out with 32 Michelin star chefs in the SanSebastián region of Spain, which is central to the molecular gastronomy. Chefs' thoughts and opinions related to molecular gastronomy were examined with a holistic approach. As a result of this study, it is shown up that molecular gastronomy techniques have contributed to the personal development of chefs, the ability to provide new flavors and to make extraordinary presentations, the area that requires expertise, the customer is more interested in aspects such as appearance and taste than the techniques and methods, the molecular culinary experiences have pleased guests, but it is presumed that this attention and curiosity will change with different approaches and techniques in near future.
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Papers by Dr. Osman Cavus
registered by the Turkish Patent and Trademark Office (TPMK) with the Mahreç mark in 2021,
to the gastronomic tourism of Mengen, which is famous for its cooks. In the study, which was
carried out using the qualitative research method, a semi-structured questionnaire was used to
obtain the data. Interviews were conducted with men and women residing in Mengen and having
different professions, and when the answers were full, the interviews were limited to 20 people.
The analysis of the data obtained was carried out by categorizing the answers of the participants,
quoting directly from the answers and giving place to the comments of the researchers, creating
codes and themes and presenting them in tables. Some of the results of the study are as follows:
the majority of the participants do not have knowledge about geographically marked
gastronomic fears, there is no standard recipe for geographically marked Kanlıca mushroom, and
it is not served in regional restaurants, but is generally consumed in home kitchens. In addition,
many of the participants think that the Kanlıca mushroom should be introduced, while some
think that it should not be introduced. It has been concluded that it is essential to observe the
degree to which the local people will be affected by this promotion.
registered by the Turkish Patent and Trademark Office (TPMK) with the Mahreç mark in 2021,
to the gastronomic tourism of Mengen, which is famous for its cooks. In the study, which was
carried out using the qualitative research method, a semi-structured questionnaire was used to
obtain the data. Interviews were conducted with men and women residing in Mengen and having
different professions, and when the answers were full, the interviews were limited to 20 people.
The analysis of the data obtained was carried out by categorizing the answers of the participants,
quoting directly from the answers and giving place to the comments of the researchers, creating
codes and themes and presenting them in tables. Some of the results of the study are as follows:
the majority of the participants do not have knowledge about geographically marked
gastronomic fears, there is no standard recipe for geographically marked Kanlıca mushroom, and
it is not served in regional restaurants, but is generally consumed in home kitchens. In addition,
many of the participants think that the Kanlıca mushroom should be introduced, while some
think that it should not be introduced. It has been concluded that it is essential to observe the
degree to which the local people will be affected by this promotion.