Abstract:

Nutrition has become a social and scientific concept that has a meaning rather than a need. Gastronomy can be expressed as a combination of food and culture. The cuisine of different cultures is different and attractive for individuals. Today, in addition to cultural differences, the changes created in the preparation and cooking techniques are also interesting. With the change and development in the kitchen since history, one of the points in which gastronomy came in the last period is molecular gastronomy. With molecular gastronomy, the presentation of foods and beverages with different tissues, flavours and heat can be different, surprising. This work was done with the aim of revealing our cultural differences in the kitchen, capturing new trends and competing with the world’s cuisine to determine the knowledge and views of our kitchen staff on the subject of molecular cuisine. In the study, data were collected from the 5 star hotel kitchen staff of the Dalaman district associated with Muğla province with survey technique. The findings obtained by SPSS analyses are interpreted.

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