Assoc. Prof. Murat Doğan’s new article has been published!
A new article by Assoc. Prof. -Murat Doğan, one of the faculty members of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts, has been published in the journal Food and Humanity, which is among the respected international publications in its field and indexed in the Q2 category.
The article titled “Flying chefs' sensory gatekeeping: Cultural appetite, food selection, and sustainability in Turkish-Mexican cuisines”, co-authored by Assoc. Prof. Murat Doğan with Funda Uğraç, draws attention as an original study examining the role of professional actors in the field of gastronomy and food science.
Makalenin özetinden:
“This study investigates the sensory and cultural evaluations, food choices, and professional nutritional decisions of 150 flying chefs working in airline catering services regarding Turkish and Mexican cuisines. Conducted with a mixed-method research design, the study combined quantitative survey data with qualitative interviews; themes of taste, naturalness, nostalgia, and community came to the fore. The findings show that chefs prefer local foods at a much higher rate compared to industrial products (50.9% variance). The study positions flying chefs as sensory-cultural ‘intermediary’ actors in global food systems and contributes to sustainable gastronomy education.”
Citation of the article:
Doğan, M., & Uğraç, F. (2026). Flying chefs' sensory gatekeeping: Cultural appetite, food selection, and sustainability in Turkish-Mexican cuisines. Food and Humanity, 7, 101285. https://doi.org/10.1016/j.foohum.2026.101285 (doi.org in Bing)
We congratulate Assoc. Prof. Murat Doğan and wish him continued success in his academic studies.
