Browsing by Subject "Taste"

Now showing 1 - 8 of 8

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200 yıllık zincirli han içinde 70 yıllık tarihi ile parlak restoran
(Bilkent University, 2023) Aslan, Ali Mert; Arı, Eda; Yağcı, Melike Eymen; Büyükdoğan, Muhammed Eren
Bu makalede, Antalya’da ticaret merkezi olarak bilinen 200 yıllık Zincirli Han’da bir aile lokantası olarak kurulan ve 69 yıldır hizmet veren Parlak Restoran’ın hikayesi anlatılmaktadır. Kuruluşundan itibaren bir aile mirası olarak korunan ve hem Antalya’da hem de Türkiye’de adını duyuran Parlak Restoran ilk olarak Mustafa Parlak tarafından kurulmuştur. Parlak Restoran 60’lı yılların başında Türkiye’ye ilk kömürde pilici getiren restoran olmuştur. 1954 yılından itibaren ayakta olan bu restoranı Mustafa Parlak’ın vefatı sonrası oğlu Güray Parlak devralmıştır. Bu makalede, Parlak Restoran’ın kuruluşu, Güray Parlak dönemi, Parlak Restoran’ın günümüzdeki durumu, Parlak Restoran’ın Antalya’ya katkıları, Zincirli Han’ın önemi ve nesiller arası aktarımını incelemeyi amaçlamaktadır.
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Beğeni
(1976) Atok, Oğuz Kazım
Open Access
Behavioural analyses of quinine processing in choice, feeding and learning of larval drosophila
(2012) El-Keredy, A.; Schleyer, M.; König, C.; Ekim, A.; Gerber, B.
Gustatory stimuli can support both immediate reflexive behaviour, such as choice and feeding, and can drive internal reinforcement in associative learning. For larval Drosophila, we here provide a first systematic behavioural analysis of these functions with respect to quinine as a study case of a substance which humans report as "tasting bitter". We describe the dose-effect functions for these different kinds of behaviour and find that a half-maximal effect of quinine to suppress feeding needs substantially higher quinine concentrations (2.0 mM) than is the case for internal reinforcement (0.6 mM). Interestingly, in previous studies (Niewalda et al. 2008, Schipanski et al 2008) we had found the reverse for sodium chloride and fructose/sucrose, such that dose-effect functions for those tastants were shifted towards lower concentrations for feeding as compared to reinforcement, arguing that the differences in dose-effect function between these behaviours do not reflect artefacts of the types of assay used. The current results regarding quinine thus provide a starting point to investigate how the gustatory system is organized on the cellular and/or molecular level to result in different behavioural tuning curves towards a bitter tastant. © 2012 El-Keredy et al.
Open Access
Bridging the ‘traditional’ and the new: changing tastes and the new high-end market of Turkish delight
(2023-08) Keleş, Canan
This thesis examines changing consumer preferences and market dynamics regarding the 'traditional' Turkish delight in the late 2010s. It demonstrates the emergence of a new generation of Turkish delight that maintains its 'traditional' attributes while incorporating global consumer trends. I analyze the transformation of the Turkish delight market by dividing it into historically significant periods. This study considers the historical and socio-economic factors that have shaped the Turkish delight market since its origins in the Ottoman Palace. Initially produced and consumed only within the Ottoman period, Turkish delight became publicly available with the Hacı Bekir brand after the 18th century. In the late 2010s, the new generation of Turkish delight became a preferred product for consumers aiming to combine tradition with global consumption trends. New generation Turkish delight consumers value natural and distinguished ingredients while respecting a cultural heritage and traditions. This research delves deep into the preferences of the new generation consumers for a relatively expensive new generation Turkish delight and examines the emerging niche market. Through qualitative research methods, the thesis involved interviews with 10 consumers of the new generation of Turkish delight. Three key themes account for Turkish delight's changing preferences and tastes: global health concerns, appreciation of heritage, and evolving global taste regimes. These dimensions shape Turkish consumers' choices and serve as a bridge between tradition and innovation. The concluding section discusses the contributions of the study while also acknowledging its limitations. Lastly, recommendations are provided for future research endeavors.
Open Access
Components of taste in furniture selection: the case of upper income group in İstanbul
(1998) Türkkan, Elif (Erdemir)
The aim of the present study is to develop a framework for the determination of the influential factors of taste in the selection of furniture, mainly for living rooms, which is tested through the upper income group in Istanbul. Therefore, the concepts constituting the framework of the study are explained, the important factors in the selection of furniture are explored and then the concept of taste is discussed. Accordingly, the factors constituting the taste are put forward which are influential in the selection of furniture. Lastly, an empirical research was conducted in Istanbul to investigate the role of these factors in the formation of taste of upper income group.
Open Access
Consumption of modern furniture as a strategy of distinction in Turkey
(Oxford University Press, 2009-03) Gürel, M. Ö.
This study scrutinizes consumption of modern design as a strategy of distinction in Turkey. Conceptualizing taste as an acquired and dynamic medium through which inhabitants build and sustain social relationships, the article examines domestic furnishings as tools for constructing a Western socio-cultural difference from the late nineteenth century through to the 1950s and 1960s. Furthermore, it looks at the structures acting on furniture design and consumer choices. The study explicates the view that architects and decorators promoted a taste reform towards different versions of European Modernism throughout the 1930s and in the mid-twentieth century. The modern emerged as a distinctive element, not just between different classes but also within upper-class consumers themselves. The luxurious hotel projects, particularly the pivotal Istanbul Hilton Hotel, were instrumental in spreading the codes of furniture and for shaping contemporary practices, when the infl ux of US culture had an all-pervading impact, in the post Second World War context. A shift in the dominant taste towards modern designs, the use of synthetic materials, such as Formica, and the advent of new design elements, such as the American bar, revealed a concern for taking part in a new modern identity that reflected cultural competence in the way the West was (re)interpreted.
Open Access
Cultural distancing attempts of middle class consumers in media consumption
(2017-06) Güzel, Gülay Taltekin
The consumption practice itself or a characteristic of a consumption practice tells a lot about the (re)production of social boundaries and inequalities in the societies. That makes the social class a fertile field to study in consumption studies. How consumers define and practice their social class position is answered by three research streams. The first research stream focuses on consumers who define their social class position within a specific class boundary by exhibiting a tendency towards consumption practices aligned with the taste of their social class, and an aversion towards consumption practices of other social classes. The second research stream focuses on consumers who define their social class position by emulating consumption practices of upper classes. The last research stream focuses on consumers who define their social class position by participating consumption practices of different social classes undulatingly. These three distinct streams of research concentrate on inter-class relationships of consumers to define their social class position and, to distance themselves from other social classes. However, the rise of new middle classes since the 1960s in emerging economies turn the middle class into an accumulation of different middle classes instead of one homogeneous group. In this research, I aim to understand jockeying of new middle classes for positioning by focusing on how new middle class consumers attempt to mark their middle class positions and to distance from others they deem to be of a lesser status with the help of consumption practices. I chose to look at a documentary show called Ayna because it carries both established middle class qualities as a genre and new middle class sensibilities with its content. I conducted an ethnographic research to look at how middle class consumers watch, interpret, and comment on Ayna. According to the findings, middle class consumers attempt for distancing either by acquiring cultural capital or engaging in critical mockery, and these attempts happen by consuming the same product – watching the same documentary. The findings also suggest that consumers may evaluate Ayna as being a “normal” example of documentary genre or not. If they think that a scene is “normal” by providing new or interesting information, they acquire cultural capital; and if they think it is not, they engage in critical mockery. Therefore, consumers may switch between these two styles of consumption while watching the show.
Open Access
Taste diaspora: the aesthetic and material practice of belonging
(Sage Publications, 2014) Savaş, Ö.
A particular 'Turkish taste in Vienna', which has been formed through experiences of migration from Turkey and resettlement in Vienna, serves as a significant aesthetic and social medium for constituting a collective sense of belonging. This article explores how Turkish people in Vienna constitute, perform and enunciate belongings through practices and discourses around travelling forms and spaces of material culture. Underpinned by an ethnography founded on a repertoire of Turkish objects in Vienna, this article addresses the relational constitution of a particular taste and a diasporic belonging within a specific context of displacement and relocation of both people and material objects. 'Taste diaspora' refers to a certain diasporic sphere that is formed through a collective taste in material objects and enunciated in the aesthetics of the everyday. © The Author(s) 2014.