Yerel Mutfak Kültürünün Sürdürülmesi ve Dijitalleşme
Özet
Bu bölüm, dijitalleşmenin yerel mutfak kültürlerinin korunması, aktarılması ve sürdürülebilirlik çerçevesinde yeniden işlevselleştirilmesi üzerindeki çok boyutlu etkilerini incelemektedir. Dijital çağın sunduğu teknolojik olanaklar, geleneksel yemek tariflerinden gastronomi festivallerine, online mutfak atölyelerinden dijital haritalandırmaya kadar geniş bir yelpazede kültürel mirasın belgelenmesine ve yaygınlaştırılmasına katkı sunmaktadır. Bölümde öncelikle, dijital haritalar aracılığıyla oluşturulan lezzet rotalarının gastronomi turizmi açısından sunduğu fırsatlar değerlendirilmiştir. Ardından, gastronomi festivallerinin dijital hikâye anlatımı teknikleriyle arşivlenmesi ve geniş kitlelere ulaştırılması tartışılmış; blockchain teknolojisinin yerel tariflerin fikrî mülkiyet temelli korunmasındaki rolü incelenmiştir. Ayrıca, çevrimiçi yemek kursları ve mutfak atölyelerinin kültürel aktarım üzerindeki dönüştürücü etkisi ele alınmış, dijitalleşmenin yerel mutfak kültürüne yönelik hem olumlu hem de olumsuz yansımaları kapsamlı şekilde değerlendirilmiştir. Elde edilen bulgular, dijitalleşmenin yerel mutfakları yalnızca korumakla kalmayıp, aynı zamanda onları dönüştürdüğünü ve yeniden yorumladığını ortaya koymaktadır. Bölüm sonunda, dijital araçların etik, kapsayıcı ve katılımcı bir çerçevede kullanılması gerektiği vurgulanmakta; kültürel çeşitliliği tehdit etmektense yaşatan bir dijital dönüşüm modeli için öneriler sunulmaktadır. Böylece bu çalışma, dijital teknolojilerin gastronomik kültürel miras üzerindeki etkilerine dair bütüncül ve eleştirel bir bakış geliştirmeyi amaçlamaktadır.
This chapter examines the multidimensional effects of digitalization on the preservation, transmission and sustainability re-functionalization of local culinary cultures. The technological opportunities offered by the digital age contribute to the documentation and dissemination of gastronomic heritage across a broad spectrum—from traditional recipes and food festivals to online cooking workshops and digital mapping. The chapter first evaluates the potential of digital food maps in creating culinary routes that support gastronomic tourism. It then discusses how digital storytelling techniques can be used to archive and share narratives from gastronomy festivals with wider audiences, followed by an examination of the role of blockchain technology in protecting traditional recipes within an intellectual property framework. In addition, the transformative effect of online culinary courses and workshops on cultural transmission is analysed. The positive and negative implications of digitalisation for local food heritage are assessed in a comprehensive manner. The findings indicate that digital technologies not only preserve local cuisines but also reshape and reinterpret them. The chapter concludes by emphasising the need to employ digital tools within an ethical, inclusive, and participatory framework, advocating for a digital transformation model that enhances rather than threatens cultural diversity. Accordingly, this study aims to develop a holistic and critical perspective on the influence of digital technologies on gastronomic cultural heritage.
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Referanslar
Akagawa, N. (2018). National identity, culinary heritage and UNESCO: Japanese washoku. In Safeguarding Intangible Heritage (pp. 241–259). Taylor ve Francis. https://doi.org/10.4324/9780429507137-15
Almansouri, M., Verkerk, R., Fogliano, V., ve Luning, P. A. (2022). The heritage food concept and its authenticity risk factors-Validation by culinary professionals. International Journal of Gastronomy and Food Science, 28, 100523. https://doi.org/10.1016/j.ijgfs.2022.100523
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Chhabra, D. (2021). Resilience, Authenticity and Digital Heritage Tourism. Routledge. https://www.taylorfrancis.com/books/mono/10.4324/9781003098836
Christo Nelson, Kavitha and Nelson, Kavitha Christo and Gardner, Kiran Dennis and Kishore, V. S. (2024)., Edible Innovations: Exploring the Impact of Ip Commercialization in the Food and Beverage Industry in India. Available at SSRN: https://ssrn.com/abstract=5003399 or http://dx.doi.org/10.2139/ssrn.5003399
Chua, B. L., Yong, R. Y. M., Han, H., ve Kim, B. (2022). Taste your way across the globe: A systematic review of gastronomy tourism. Journal of Travel ve Tourism Marketing. https://doi.org/10.1080/10548408.2023.2184445
Costantino, C., Mantini, N., Benedetti, A. C., Bartolomei, C., ve Predari, G. (2022). Digital and Territorial Trails System for Developing Sustainable Tourism and Enhancing Cultural Heritage in Rural Areas: The Case of San Giovanni Lipioni, Italy. Sustainability, 14(21), 13982. https://doi.org/10.3390/su142113982
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Danga, L. I. (2022). A new narrative for Albanian gastronomy (Bachelor's thesis). Worcester Polytechnic Institute. https://digital.wpi.edu/downloads/k3569711n
Das, D., Gandhi, D., ve Semaan, B. (2024). Reimagining communities through transnational Bengali discourse with YouTube creators. Proceedings of the ACM on Human-Computer Interaction. https://doi.org/10.1145/3686900
De Silvo, F. D. E. (2024). Brief Notes on the European Geographical Indication Law: Among Sustainability Implications and Artificial Intelligence Applications. International Journal of Management, Knowledge and Learning, 13(1), 105-111.
Ding, H., Tian, J., Yu, W., Wilson, D. I., Young, B. R., Cui, X., Xin, X., Wang, Z., ve Li, W. (2023). The Application of Artificial Intelligence and Big Data in the Food Industry. Foods, 12(24), 4511. https://doi.org/10.3390/foods12244511
Dinis, G., Bonixe, L., ve Santiño, C. (2024). Sound contexts of cultural heritage tourism in the Iberian Peninsula. Journal of Heritage Tourism. https://doi.org/10.1080/1743873X.2024.2325442
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