Three different new articles by Assoc. Prof. Dr. Murat Doğan, one of the Deputy Deans of Istanbul Gelisim University (IGU), Faculty of Fine Arts (GSF) and a faculty member of the Department of Gastronomy and Culinary Arts, have been published in three different journals.
Articles by Assoc. Prof. Dr. Murat Doğan, one of the Deputy Deans of the Faculty of Fine Arts and a faculty member of the Department of Gastronomy and Culinary Arts at Istanbul Gelişim University (IGU), have been published in the journals "İzlek Academic Journal," "OCAK: Journal of Turkish Cuisine Culture Studies," and "Toros University Journal of Nutrition and Gastronomy."
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In Doğan’s article titled “Investigation of the Effect of Spice on Gastronomy History and Culture”; It is aimed to determine the effect of spice on gastronomic history and culture. In the study, the individual interview technique was used as a data collection tool and the results were categorized as themes by applying content analysis to the findings of the interviews. As a result of the study, it has been said that spice has influenced the formation and development of gastronomy history and culture with its unifying and separating role.
Article tag; Doğan, M. ve Özdemir, K. (2022). Investigation of the Effect of Spice on Gastronomy History and Culture. İzlek Akademik Dergi (Izlek Academical Journal), 5(2), 2022, pp. 27-41.
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In Doğan's article titled "New Approach in Food Studies: Food Sovereignty", food studies are discussed. Food studies is defined as the critical study of food and its various aspects in science, art, history, society and other fields. In this article, it is aimed to investigate the relationship and importance of food sovereignty, which is a new approach in the field of food studies, with gastronomy. When the relationship between food sovereignty and gastronomy is examined, it is clear that the new liberal order formed by the transfer of food sovereignty to international companies has not only economic consequences on the society, but also negatively affects the local food cultures of the countries in question and leads to negative changes in their gastronomy. As a result, the gastronomic cultures of the countries are in danger of extinction in the near future.
Article tag; Doğan, M. ve Vatandost, E. G. (2023). Gıda Çalışmalarında Yeni Yaklaşım: Gıda Egemenliği. OCAK: Türk Mutfak Kültürü Araştırmaları Dergisi, 3(1), 1-12.
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In Doğan's last article titled "Investigation of the Effect and Relationship of Vegan Cuisine on Gastronomic Culture"; Veganism, which is one of the popular diets of today and has become a lifestyle by spreading all over the world, and vegan culinary culture are emphasized. The aim of the research is to determine the place and importance of veganism and vegan cuisine in gastronomy, its effects and relationship. As a result of the study, it has been revealed that although veganism is a concept derived from vegetarianism, it has come a long way in a very short time and new cuisines have been created with vegan culture.
Article tag; Doğan, M. ve Yalçın, E. (2023). Investigation of the effect and relationship of vegan cuisine on gastronomic culture. Toros University Journal of Nutrition and Gastronomy-JFNG, 2023 (1) 53-63.
We congratulate Assoc. Prof. Dr. Murat Doğan and wish him success in his academic studies.
