Evaluation of the molecular cuisine technics in gastronomy tourism

Gaziantep province is one of the attractive tourism destinations that stand out with its gastronomic tourism. In gastronomy tourism, which has an important place in tourism activities in Turkey, it is important to evaluate molecular cuisine techniques. This research is related to the evaluation of molecular cuisine techniques in gastronomy tourism in Gaziantep, in the restaurants that have a tourism management certificate, the managers who are in the food and beverage business, cooks, waiters and participants who will determine the effect of the products prepared with molecular cuisine techniques on gastronomy tourism, examined their views and thoughts on molecular cuisine. Additionally, this research questioned the usability of molecular gastronomy in local dishes by asking questions about the use of local dishes in restaurants, the effect of molecular gastronomy in the promotion of local dishes, and the effects of molecular gastronomy on health. In this way, the main purpose of the study is to evaluate the knowledge and opinions of the business owners, cooks and waiters about the use of molecular gastronomy in local dishes. Considering the other aims of the study, it is aimed to analyze by examining how molecular cuisine techniques will be used in gastronomy tourism, to what aspect the reactions of the guests will be, how molecular cuisine techniques will affect gastronomy tourism and how molecular cuisine techniques will contribute to the promotion of local dishes. A comprehensive literature review was conducted in line with the questions of the research and the answers to these questions. So, between 25th April 2021 and 12th June 2021, a survey was conducted with tourism business licensed restaurant employees in Gaziantep and 125 questionnaires were filled in. Questionnaire data were evaluated with confidence interval and factor analysis, mean and standard deviation values of expressions, and difference analysis. In addition to these, correlation analysis was performed between dimensions. It has been determined that restaurant employees' evaluation of molecular kitchen techniques is at a moderate level. In this context, policy recommendations are included. Keywords: Gastronomy, gastronomic tourism, molecular cuisine techniques