Two new articles by Assoc. Prof. Dr. Murat Doğan, Deputy Dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), and faculty member of the Department of Gastronomy and Culinary Arts, have been published.
Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Deputy Dean and member of the Department of Gastronomy and Culinary Arts, Assoc Prof. Dr. Murat Doğan, has had articles published in the 'Journal of Social, Human, and Administrative Sciences' and the 'International Journal of Gastronomy and Food Science'.
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Doğan's article titled "Investigating the Effects of Food Criticism on Gastronomy", aims to understand food criticism, which has an important place in gastronomy, and to determine its effects on gastronomy. In the study conducted for this purpose, literature and document review and content analysis methods were used. As a result of the study, when the historical process is followed, it has been determined that although gastronomy and gourmetism have turned into food criticism today, they have not yet gained a good position in the field of gastronomy.
Article Citation; Doğan, M. ve Öztürk, S. M. (2023). Yemek Eleştirmenliğinin Gastronomiye Olan Etkilerinin Araştırılması, Sosyal, Beşeri ve İdari Bilimler Dergisi, 6(9): 1167-1181.
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The food pairing hypothesis was discussed in Doğan's article titled "Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine". This study adopted computational gastronomy methods to test the food-matching hypothesis. For this purpose, Food Pairing Index values (average number of shared flavor molecules between ingredient pairs) were calculated for recipes from seven local cuisines in Turkey. As a result of the study, positive food pairing behavior was observed especially in some local cuisines, while negative food pairing behavior was found in others. Overall, it shows that the food matching hypothesis and the current computational gastronomy approach to it are partially successful in food matching.
Article Citation; Doğan, M. ve Değerli, A.H. (2023). Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine. International Journal of Gastronomy and Food Science, 33 (2023) 100795.
We congratulate Assoc. Prof. Dr. Murat Doğan for his published articles and wish him continued success.
