Abstract:

Innovative culinary practices have started to gain an important place in the field of gastronomy in the last ten years. In this context, the study aimed to investigate the relationship between the tendency to consume and innovative behavior tendencies of molecular gastronomy and fusion kitchen products, which are accepted as innovative culinary trends, of students who receive gastronomy education. In the research, a survey was conducted in June 2022 for undergraduate students in Gaziantep University, Department of Gastronomy and Culinary Arts. Factor analysis, analysis of standard deviation and arithmetic mean values of expressions, and correlation analysis to understand the relationship between the two scales were applied to the data obtained. As a result of the study findings, it was seen that the evaluations of the participants on molecular and fusion kitchen consumption tendencies were gathered in four dimensions and their innovative behavior tendencies in two dimensions. In addition, a positive correlation was found between both scales.

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