The use of molecular gastronomy in local food

Many innovations have been made in the field of gastronomy with the impact of globalization and developing technology. One of these innovations is molecular gastronomy. Research is being conducted to use molecular gastronomy in many fields in the food and beverage sector. The aim of this study is to examine the perspectives of cooks and guests towards molecular gastronomy and to compile information and opinions about the usability of molecular gastronomy in regional dishes. The research consists of cooks who work in businesses of world cuisine concept in Ankara, Çankaya and have knowledge of molecular gastronomy and guests who prefer businesses of world cuisine concept. Research data were collected through qualitative research methods by interview technique. In order to obtain valid and reliable answers to the research questions, the participants were divided into two different working groups. In the first group, 30 cooks with molecular gastronomy knowledge were reached by using snowball sampling method among 1,236 cooks working in world cuisine concept enterprises and 13 questions were asked. In the second group, a total of 30 guests were reached with a guest recommended by each cook with knowledge of molecular gastronomy and 9 questions were asked. Findings were obtained through an interview form on the use of molecular gastronomy in local dishes. The data obtained from the study were directly, completely and carefully reflected and analysed by descriptive analysis. As a result of the findings obtained from the research, it is thought that molecular gastronomy will attract the attention of the guests if it is used without changing the flavour and nutritional value by applying the right location and the right techniques in the local dishes. In this research, it was concluded that molecular gastronomy is an element that can be tried rather than being used continuously in local dishes.