Author(s): Mustafa SANDIKCI, Asilhan Semih MUTLU, Hülya MUTLU
The aim of this study is to reveal the differences in presentation of gastronomy museums. In this context, data about the area by visiting the museum gastronomy museums in Turkey are gathered and were interviewed by museum officials. Differences in presentation of gastronomy museums were revealed by the study. In addition, information was obtained from the museum officials about how the objects exhibited in the museum were collected and the problems encountered in the museum. Although gastronomy museums exhibit forms are important for the number of museum visitors, the desire to visit the museum and spending time in the museum, they are important in terms of transferring the culinary culture. With the participation of women in business life, it has become difficult to transfer the traditionally culinary culture between generations. The gastronomic museums serving in this context are important in terms of the use of an equipment, the preparation of the food or the reflection of a food ritual. Although the number of museums established in the field of gastronomy has increased, 11 museums have been visited among 20 gastronomy museums determined at the project start date. As a result of the research, it is seen that gastronomy museums generally use static display forms and dynamic display forms are used less. Display models, mannequins and information boards are used as static display forms. It was found out that the tools used in the kitchen were generally displayed in the showcases and information about food culture was provided through information boards and mannequins. In addition, although some of the visited museums had areas such as sales areas, cafeterias and event halls, the facilities offered in general were insufficient
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