Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2022-02-16 DOI:10.1080/15428052.2022.2040681
Faruk Seyitoğlu, O. Atsız
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引用次数: 5

Abstract

The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ FROM AUTHOR] Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
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Covid-19时代通过在线烹饪课程的远程美食体验
本文探讨了在线烹饪课程参与者的远程烹饪体验。因此,本次研究将新冠疫情期间全球参与者发布的各种在线烹饪课程提供者的评论纳入其中,并通过内容分析进行审查。采用扎根理论的方法,本研究还旨在提出一个模型来解释所提取的维度之间的相互关系。结果揭示了远程美食体验的9个维度:服务提供者的特征和技能、远程学习、娱乐、远程庆祝、逃避和放松、社交和团聚、难忘、价值、推荐和再购买意愿。此外,还提供了一个解释这些变量之间相互关系的模型。因此,本研究通过提供远程美食体验的组成部分及其相互关系,为在线烹饪课程中关于一般美食体验和远程美食体验的文献做出了贡献。《烹饪科学与技术杂志》版权归Taylor & Francis有限公司所有,未经版权所有者明确书面许可,其内容不得复制或通过电子邮件发送到多个网站或发布到listserv。但是,用户可以打印、下载或通过电子邮件发送文章供个人使用。这可以删节。对副本的准确性不作任何保证。用户应参阅原始出版版本的材料的完整。(版权适用于所有人。)
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来源期刊
Journal of Culinary Science & Technology
Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-
CiteScore
3.20
自引率
7.70%
发文量
87
期刊介绍: The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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