Views on Molecular Gastronomy

The first use of the term "gastronomy" dates back to the Ancient Greek civilizations. It was formed as a result of the combination of the Greek words "Gastro" meaning stomach and "Nomos" meaning law. B.C. IV. The first gastronomy book written in the 19th century was written by the Sicilian..

Views on Molecular Gastronomy

Determining the Opinions of Chefs Working in 5 Star City Hotels in Bursa on Molecular Gastronomy...

Berkay SEÇUK and Yeliz PEKERSEN

Summary

With this study, it is aimed to determine the knowledge and opinions of the chefs working in five-star city hotels in Bursa on molecular gastronomy. The universe of the research consists of chefs in managerial positions (head chef, assistant chef, section chefs, banquet chef, etc.) working in five-star city hotel businesses operating in Bursa.

In order to represent the universe, sampling was not made and all the cooks were tried to be reached. A total of 160 questionnaires were distributed to the hotels between 30 January and 23 February 2019, and as a result of the examination of the obtained questionnaires, a total of 140 questionnaires were evaluated for analysis, since 20 of them were filled incompletely and incorrectly.

Descriptive statistics and frequency analysis tests were performed in the analysis of the data. As a result of the study, it has been determined that the cooks have knowledge about molecular cuisine, their attitudes towards molecular gastronomy are positive, these practices play an active role in creating new tastes, and the molecular gastronomy practices are seen as a contemporary practice by the cooks.

The first use of the term "gastronomy" dates back to the Ancient Greek civilizations. It was formed as a result of the combination of the Greek words "Gastro" meaning stomach and "Nomos" meaning law (Caporaso and Formisano, 2016: 417). B.C. IV. The first gastronomy book written in the 19th century was written by the Sicilian Greek Archestratus. In this work, Gastronomia, which is the first food and wine guide in the Mediterranean region, Archestratus deals with what quality foods to eat and what to drink for good nutrition. In addition, he revealed the first relationship between the concept of tourism and gastronomy with the many travels he made to discover where the products he mentioned in his book were found (Santich, 2004:16).

The first person to define the concept of gastronomy is Brillat-Savarin, who lived in the 17th century and is known for his book translated into Turkish as “The Physiology of Taste”. In his book, Savarin defines gastronomy as "the systematic study of everything related to human nutrition" (Brillat-Savarin, 2016: 53). The purpose of the discipline of gastronomy is to provide the best possible food for people to live their lives in the best way possible. Again, this discipline The discipline of gastronomy, which investigates substances that can be converted into food by following certain principles, is related to all people in the process from procurement to preparing, presenting and consuming the final product (Cousins et al., 2009: 402).

Gastronomy incorporates the knowledge of design, arrangement and processing used to make food suitable for human consumption, and by combining it with the creativity of the chefs and technology, it has shaped the understanding of modern cuisine. This search for innovation in chefs has led them to the discipline of molecular gastronomy with the developing process and they have adopted the goal of approaching the preparation of food from a scientific point of view. Studying science and cooking practices together is one of the ways that makes it possible to produce high quality, delicious and healthy food for consumers (Arboleya et al., 2008: 261-262).

Today , when we say what is molecular gastronomy , the judgment of the quality of a food, the extent to which a particular food is consumed or not, is a very personal matter. However, molecular gastronomy assumes that there are certain conditions that must be met before the food becomes truly delicious, and questions and seeks answers to these (Barham et al., 2010: 2315-2316). With this understanding of molecular gastronomy, chefs try to maximize flavor and achieve standardization by utilizing molecular gastronomy practices, techniques and different components in kitchens (Batu, 2017: 28).

Chefs' adoption of the molecular cuisine approach, where science, art and creativity meet, creates the opportunity to offer a visual feast to their guests (Aksoy and Sezgi, 2017: 547). In order to achieve this, they try different cooking methods. In this context, Savarin's statement “discovering a new dish gives human beings more happiness than discovering a new star in the sky” still sheds light on everyone who deals with molecular gastronomy and contributes to the production of new flavors (Batu, 2017: 28).

Scientists and chefs who have adopted this idea of Savarin and devoted themselves to the discipline of food sciences such as molecular gastronomy have been a source of great happiness in the last twenty years. Today, molecular gastronomists try to provide perfection for all recipes by using scientific research methods (Blanck, 2007: 78).

Chefs must have an understanding of scientific methods as well as molecular gastronomy techniques. It is very important to recognize edible natural or chemical additives that protect human health, to combine them in the right proportion and to make them ready for presentation using the right methods. Although the discipline of molecular gastronomy is one of the most exciting developments for innovative cuisine (Batu, 2019: 45), it is one of the most trendy gastronomic understandings of the world for a quarter of a century. In Turkey, however, the importance of this discipline, which has gained value in recent years, has only just begun to be grasped (Aksoy and Sezgi, 2017: 547).

CONCEPTUAL FRAMEWORK

The term “molecular gastronomy” is described as a scientific discipline in itself, and is defined as “a scientific activity that examines the physical and chemical transformations that occur during food preparation, and examines the sensory events encountered after the presentation of foods in different structures and temperatures” (Vega and Ubbing, 2008: 375). Caporaso and Formisano (2016) show nolecular gastronomy as basing experimental cuisine on the basis of science and define it as an application based on this basis.

Herve This, one of the creators of this discipline, states that as a result of his studies, molecular gastronomy is accepted as a part of food science and technology, and that the dishes produced mainly at home and in the development of restaurant business have emerged as a result of moving away from the field of food science (This, 2002: 83). At the same time, This (2006b), explaining that molecular gastronomy should be based on the physiology of taste, emphasized the necessity of modeling the processes carried out in the kitchen in food preparation and understanding the physical transformations that foods undergo during cooking as a result of these models.

The emerging discipline of molecular gastronomy has three main components. These; science, art and creativity (This, 2011: 141). This discipline, which aims to make sense of all the changes from the beginning to the end during cooking, examines and tries to explain the mechanisms behind the transformation of the materials used in cooking, and explores the social, artistic and technical content of cuisine and gastronomy with a scientific point of view (Sarıoğlan, 2014: 321).

Another purpose of molecular gastronomy is to investigate culinary processes and technical information, to discover recipes and to identify suggestions for rational improvements in these cases (This, 2002: 84). Although there are similarities between the aims of molecular gastronomy as a scientific discipline and the aims of food science and food engineering in food consumption , developing new recipes using new ingredients and technologies is among the common goals (García-Segovia et al., 2014: 280).

Molecular gastronomy emerges as a subset of food science and food technology (Batu, 2017: 28). The necessity of this subfield has come to light with the fact that the events that occur during cooking are neglected in food science (This and Rutledge, 2009: 659). For this reason, it has been pointed out that it comes to the forefront with the use of scientific method to better understand and control the structural changes that occur in foods during preparation and consumption. With the scientific method, careful observation, hypothesis formation and testing, controlled experimentation and scientific objectivity, molecular gastronomy has continued to develop until today (Van der Linden et al., 2008: 248).

However, as in every new field, there are various dilemmas in the understanding and definition of molecular gastronomy. Herve This (2006b), who took the main role in the contribution of molecular gastronomy to the literature on this subject, says that molecular gastronomy cannot be limited to cooking only, but that cooking is a major art, and conveys that molecular gastronomy is a part of food science.

Again, the creators of molecular gastronomy Nicolas Kurti and Herve This defended the idea that molecular gastronomy is not the same as cooking technology (Isin and Kurt, 2017: 622). This (2006b) emphasized that the field of molecular gastronomy is narrower by saying that gastronomy tries to answer a wider range of questions. Barham et al., (2010) stated that although molecular gastronomy includes the science behind the food prepared in the gastronomic sense, it is necessary to understand molecular gastronomy in culinary history in the broader background to understand gastronomy. argued that it could be

Since molecular gastronomy studies the chemical and physical interactions behind the preparation of any dish, it is thought that chefs will uncover healthier, more attractive and more exciting new dishes (Cousins et al., 2009: 402). With this idea, it aims to eliminate the deviations in the flavor of the products and to achieve standardization by developing new food production methods. Along with this, another area of interest is the way the food is presented to the customers. In general, it is mentioned that the food is cooked by applying heat.

However, in molecular gastronomy, apart from this conventional method, it is ensured that the food is cooked with physical and chemical components without applying any temperature. There are many applications for these processes to react (Alpaslan et al., 2018: 106-107). These are methods such as liquid nitrogen, hot jelly technique, foaming technique (Cömert and Çavuş, 2016: 122), emulsification, solidification and gelling techniques (Batu, 2017: 28). In molecular gastronomy, cooking and serving at unconventional temperatures, as well as unconventional, rotary evaporators, glass filters, ultrasound probes, etc. Molecular cooking equipment such as In addition to these, sodium alginate, calcium lactate, phenols extracted from grape juice, which are common in the food industry but not found in home and restaurant kitchens, flavors, ascorbic acid, etc. additives are also used (Caporaso and Formisano, 2016: 418).

In this direction, molecular gastronomy enables to make gastronomic experiences more meaningful when different applications and equipment are used correctly, to be innovative and to apply scientific applications correctly (Edwards-Stuart, 2012: 97-98). The use of science in the kitchen and this view of molecular gastronomy are gathered in four main areas. These are (Ruiz et al., 2013: 67);

• Developing new recipes using human scientific knowledge about the characteristics of food (For example, how to minimize bitter tastes with a small amount of sodium chloride added to the food),

• Optimizing cooking processes and developing new cooking settings using scientific knowledge on the composition and properties of different foodstuffs (For example, controlling cooking temperatures to achieve the perfect poached egg texture),

• Using non-traditional ingredients and knowledge to develop new culinary applications (eg using sodium alginates to make mock caviar from different juices),

• The use of technological and scientific instruments in the kitchen not traditionally available in Innovative Kitchens (eg the use of laboratory equipment such as a temperature-controlled water bath for sous-vide cooking).

Basically, these applications have become used in today's gastronomy in order to obtain the best possible result in a restaurant environment or in meals produced at home. (Barham et al., 2010: 2316). The leading role of molecular gastronomy is the term taste, and thanks to these new applications, chefs develop new flavors, prepare unique presentations for their guests, and offer experiences and tastes beyond expectations with different aromas (Özkaya, 2016: 50). It helps chefs in preparing new recipes and presenting different flavors (Isin and Kurt, 2017: 622-623).

Yılmaz and Bilici (2013) stated that in the development of molecular gastronomy, it is necessary to examine the effects of applications in this field on nutrition and health from the eyes of nutrition and dietetics experts. Işın and Kurt (2017) stated that molecular gastronomy has a positive effect on nutrition and has the potential to fight obesity.

It can be stated that molecular gastronomy, which contributes to the personal development of chefs at different levels, provides a positive acceleration in the development of extraordinary presentations and especially the skills of chefs in creating new tastes. In addition, chefs must provide the necessary competencies in this regard (Akoğlu et al., 2017: 51).

The foundations of molecular gastronomy date back to the 18th century. The understanding of the necessity of examining food, which is the cornerstone of gastronomy, on a scientific basis was first introduced by the French chemist Lavoisier in 1783 and by Brillat-Savarin half a century later with his book "Taste Physiology" (Durlu-Özkaya et al., 2018: 26). .

The origins of molecular gastronomy as we know it today are based on the work of Hungarian physicist Nicholas Kurti, who was the head of the Oxford University physics department in 1969 (Brenner and Sörensen, 2015: 5). Working on atomic bombs during World War II, Kurti's biggest hobby is cooking (Ivanovic et al., 2011: 140). Kurti emphasized that the interaction of physics and chemistry fields and philosophy is extremely important in the development of the art of cooking (Vega and Ubbing, 2008: 373), with his statement titled “Physicist in the Kitchen” presented at the 170th anniversary of the Royal Institute of London.

Along with this statement, many interviews, radio programs and lectures on culinary science were held and the studies carried out in this field attracted the attention of a wide audience. One of those affected by this issue is the French chemist Hervé This. Born in 1955, Hervé This started to research culinary experiences in Europe in his laboratory in Paris in 1980 and became the person who adapted molecular gastronomy to today's culinary understanding.

Working separately from each other until 1986, This and Kurti met in Paris this year (Durlu-Özkaya, et al., 2018: 27). By 1988, Nicholas Kurti and Hervé This had prepared a series of international workshops on the physical and chemical aspects of cooking. With these workshops, it is aimed to develop a new research area and to ensure that the studies are transferred to each other by scientists and chiefs (This, 2006b: 1). Hervé This also shared his book 'Casseroles et Eprouvettes' to the world of science and gastronomy in 1988, and later this book was translated into English as 'Molecular Gastronomy' (Van der Linden et al., 2008: 247).

In 1992, the first International Science and Gastronomy Conference titled “Molecular and Physical Gastronomy” was held in the Erice region of Sicily, Italy, organized by Nicolas Kurti, Hervé This (Caporaso and Formisano, 2016: 417) and Harold McGee. In addition, Kurti's Elizabeth Cawdry Thomas, a teacher at the American culinary school, made great contributions to this conference (Durlu-Özkaya et al., 2018: 27).

Hervé This produced his first doctoral thesis in the field of "Molecular and Physical Gastronomy" at the University of Paris in 1996 (This, 2006a: 1063). With this study, he researched the recipes in the kitchen proverbs and old wives' expressions, which are traditional customs, and aimed to calculate their accuracy, examine and model traditional recipes, and develop new tools, materials and methods for the traditional kitchen. As a result of these goals, it aimed to develop new inventions based on the information discovered and to introduce the scientific elements in food through molecular gastronomy (This, 2002: 87).

This drew attention to three basic dimensions of food in the discipline of molecular gastronomy throughout these studies. These; technical components of food, artistic components of food and social components of food (Sarıoğlan, 2014: 321). In this way, Herve This has broadened the face of molecular gastronomy. In 1998, after Nicolas Kurti's death, he suggested shortening the term 'Molecular and Physical Gastronomy' to 'Molecular Gastronomy' and this discipline became popular, enabling scientists, chefs and food and beverage professionals to work together (Blanck, 2007: 78).

Peter Barham, a British professor of physics and studies on molecular gastronomy, met with chefs in 2001 as a professor interested in the science of cooking and conducted studies. Collaborating with the young chef Heston Blumenthal, who developed menus on molecular gastronomy with the "The Fat Duck" restaurant in 2000, Barham entered the Guinness Book of Records at that time and also held the record for making the fastest ice cream (Ivanovic et al., 2011: 140).

There have been many chefs who have adopted the increasingly famous molecular gastronomy and created unusual menus by working on this discipline. These; Christian and Philippe Conticini of Paris, Bernard Leprince, Michel Roth, Pierre Hermé, Michel Bras of Laguiole, Pierre Gagnaire, of restaurants in Tokyo, Hong Kong and Paris, and Emile Jung of Strasbourg (This, 2006a: 1064) . However, the most prominent representatives of practical molecular gastronomy practices, which were included in many experimental studies and congresses at that time, are Ferran Adrià, Heston Blumenthal, Grant Achatz, René Redzepi, Homar Cantu (Ivanovic et al., 2011: 140).

Shown among the new generation international chefs, Achatz was declared the best restaurant of the year in 2006 with Alinea restaurant (Ivanovic et al., 2011: 141). Achatz, who is an American, has taken his place in gastronomy as one of the pioneers of molecular gastronomy. In his restaurant in Chicago, he developed new tastes, cooking methods and minimal presentations with the horizon taken from the discipline of molecular gastronomy (Hill, 2009: 17).

American Homar Cantu, who is also an inventor, is an entrepreneur who has taken molecular gastronomy as a role model (Hill, 2009: 19). He produced food in the kitchen using 3D printers and took part in NASA's programs to send people into space. Cantu states that he adopts a different culinary style from other chefs, advocates the use of futuristic presentations in the kitchen, and describes his style as postmodern. The culinary style of the Macedonian-Albanian origin, Danish chef René Redzepi is based on the nature of the cuisine, traditional Scandinavian cuisine and molecular gastronomy (Ivanovic, et al., 2011: 141).

ElBulli and Ferran Adrià is the main restaurant that deals with molecular gastronomy, which emerged with the idea of observing and understanding changes in physics and chemistry in restaurants and home cooking, and developing new techniques, and representing molecular gastronomy with its style that combines scientific understanding and cuisine. Ferran Adrià, the chef of this restaurant and elBulli, which has been awarded many times, is described by many as 'the best chef in the world' (De Solier, 2010: 155). A pioneer in many applications, Ferran Adrià developed new presentations in the mid-1990s at his restaurant elBulli in Spain, with mousses and apple caviar, hot jam strips and pasta made from agar-agar. After these successes, the cult of elBulli started to appear on the menus in France, England and the United States (Hill, 2009:

Another restaurant among the basic premise restaurants of molecular gastronomy was “The Fat Duck” in the United Kingdom. These two restaurants, which aim to create new textures and flavor combinations in their cuisine, to revolutionize the restaurant experience, have been recognized among the best in the world for years (Barham et al., 2010: 2315). In 2001, the British Good Food Guide announced Heston Blumenthal as Chef of the Year, and then Blumenthal began publishing his articles as a food columnist for The Guardian newspaper. Also in 2001, the Michelin Guide declared elBulli the best restaurant in the world (Hill, 2009: 7).

Ferran Adrià is often cited as the founder of the molecular gastronomy trend in cooking, and his restaurant elBulli is called "the ground zero for the molecular gastronomy movement of the world" (Blanck, 2007: 82). García-Segovia et al. (2014) describe Spain as the country where the revolutionary changes in this new approach to cooking are most evident. It defends that it keeps us alive with global kitchen trends throughout.

Many of these chefs are based in the city of San-Sebastian, in the Basque region of Spain, which has the most Michelin-starred restaurants per square metre. With these aspects, the city of San-Sebastian is shown as one of the most important gastronomy centers in the world today, and as a result of the continuous development of new techniques and different products by the restaurants in this region, it comes to the fore as the center of the molecular gastronomy movement (Akoğlu et al., 2017: 47). In addition to receiving many stars from the Michelin Guide, other restaurants that represent this region and molecular gastronomy, they have found themselves in the top three of the list of the world's top 50 restaurants consecutively (Cömert and Çavuş, 2016: 121-122).

In the last two decades, within the framework of molecular gastronomy, a striking complementarity has emerged between the culinary world and basic science methods, ideas and culture. Chiefs; The goal of transforming the properties of cells and proteins into another form is complementary to scientists' efforts to understand them (Brenner and Sörensen, 2015: 8). Today, another trend under the influence of molecular gastronomy is the production of cocktails.

In the last few years, molecular gastronomy has been fed to produce new products for production in the field of mixology and to experience different equipment and materials. The purpose of these new trend mixology applications is to create new aromas, flavors, textures and looks that increase the appeal of the drink and make the experience of consuming cocktails more interesting. For this, gels, foams and solid forms of different liquids that we are accustomed to from molecular gastronomy products are used (Caporaso and Formisano, 2016: 431).

Many different applications are carried out by using innovative techniques in molecular gastronomy. These; cold cooking using liquid nitrogen, foaming technique, cooking with sous-vide for a long time, hot jellies (Cömert and Çavuş, 2016: 122), odor and taste transfer, encapsulation and powdering (Durlu-Özkaya et al., 2018: 53).

Thanks to these techniques, guests can feel a difference in appearance, taste and texture with different foods in a short time. Molecular gastronomy applications provide the opportunity for businesses in the food and beverage industry to attract the attention of guests and exceed expectations (Aksoy and Sezgi, 2017: 561). In the eyes of the guests, it is known that cooking usually occurs as a result of heat treatments, but molecular gastronomy techniques offer different methods. At the same time, it helps the chefs to offer something out of the ordinary with different products such as drinks in the form of jelly, tzatziki in the form of foam, fruit juices in the form of spaghetti (Yılmaz and Bilici, 2013: 22).

Ferran Adrià, as one of the pioneers of the applied molecular gastronomy revolution, brought these techniques to modern gastronomy (Brenner and Sörensen, 2015: 6). The chef has prepared products in new forms with the use of liquid nitrogen, using innovative and creative methods and new materials in the preparation of food products such as very light foams with nitrogen-containing air tubes. British chef Heston Blumenthal, on the other hand, cooked meats at low temperatures for a long time in his restaurant with the 'sous-vide' technique and presented flavors with different textures to his guests (Caporaso and Formisano, 2016: 419).

Cold Cooking with Liquid Nitrogen...

The use of liquid nitrogen is among the modern techniques in molecular gastronomy. The most famous application is ice cream made in a container filled with liquid nitrogen. In Spain, some kitchen chefs used liquid nitrogen to cook special meats and vegetables (Cömert and Çavuş, 2016: 123). Liquid nitrogen has a temperature of -196 °C and has therefore long been used for various industrial purposes. It was first used as a cooking technique in the production of ice cream and sorbet. Since liquid nitrogen freezes liquids in a short time, crystallization in the liquid structure occurs to a very small extent. This ensures that the ice cream made in this way has a very creamy and smooth texture (Ivanovic et al., 2011: 142).

Foaming Technique

The foaming technique is simply the process of foaming liquids obtained from solid foods or liquid foods in natural state by adding various additives with air. The most commonly used additive in foaming technique is natural lecithin. Lecithin is foamed with the help of the added liquid foaming machine or other means of air supply. This technique is generally used in the presentation of salads, desserts and main courses (Aksoy and Üner, 2016: 12) and foam is obtained by making use of the protein in the food (Durlu-Özkaya et al., 2018: 55).

Sous-Vide Technique

It is defined as the cooking of vacuumed food in plastic bags by preserving the liquid in the food as a result of maintaining the standard temperature at the specified temperature for a long time (Alpaslan et al., 2018: 108). The basis of this application, which is one of the first practical applications of scientific cooking methods, lies in temperature control in the cooking process.

For example, when an egg is cooked with water at 52°C, the coagulation level of the egg white is excellent, but the yolk remains liquid and the desired result is obtained, or in meat cooked at lower temperatures, a better color results in a softer and more juicy texture (Caporaso). and Formisano, 2016: 422) and after the cooking process, the products are rapidly cooled to 0-3?C temperatures. This technique, which was originally prepared for the catering industry, allowed the food prepared after heat treatment to be manipulated without the risk of contamination (Ruiz et al., 2013: 68);

Hot Jellies

One of the most used techniques by chefs who adopt molecular gastronomy techniques is to present hot liquids as jellies. Jellies actually gain consistency after the hot liquid cools down (Alpaslan et al., 2018: 107). However, thanks to the possibilities offered by molecular gastronomy, jellies gain consistency even when hot. By using substances called agar-agar or calcium alginate added to the hot liquid, jelly form can be obtained even when the temperature of the food is high (Cömert and Çavuş, 2016: 124).

Taste and Odor Transfer

This technique, which has an important place in innovative applications, both takes advantage of the positive effects of high aroma foods on other foods to which it is applied, and contributes to the development of products with new tastes and smells. A good example of this is pineapple juice injected with the help of a syringe into the meat to be prepared for cooking. Pineapple juice both gives an aromatic taste and provides the opportunity to marinate the meat with the acids contained in it (Durlu-Özkaya et al., 2018: 56).

Encapsulation

It is the process of encapsulating liquid or mashed foods in spherical shapes (Alpaslan et al., 2018: 107). In this technique, by using sodium alginate and calcium chloride, a ball-like flexible membrane is formed outside of the sphere and a liquid material is provided inside (Aksoy and Üner, 2016: 11). When the balls thrown into the mouth are bitten, the spread of a liquid flavor in the mouth provides a state of renewal in the mouth (Alpaslan et al., 2018: 107).

Pollination

Pollination technique occurs in two ways. The first of these; It is the grinding of the high-fat liquid in the food into very fine powders. In the other method, the food product frozen in liquid nitrogen is divided into small pieces and pulverized (Durlu- Özkaya et al., 2018: 58).

RELATED STUDIES

When the national and international literature on the subject is examined, studies on molecular gastronomy are given below.

Cousins, O'Gorman, and Stierand (2009) sought to explore the phenomenon of molecular gastronomy by interviewing 18 Michelin-starred chefs. Stating that molecular gastronomy causes fascination with the alchemy it contains and that it plays a role in the realization of restaurants with different concepts, the authors stated that they have doubts about the permanence of the trend as a result of the interviews.

Kemer (2011) applied a questionnaire to sixty kitchen staff and sixty students studying at Bolu Abant İzzet Baysal University, Mengen Vocational School, Cookery Program in the thesis study. In the study, following all kinds of developments about molecular gastronomy, which is one of the innovations in the food and beverage sector, providing training on new trends, methods and techniques to students who are educated in the field of gastronomy and who will be the chefs of the future, conducting courses on the discipline of molecular gastronomy, developing scientific research and these researches. In the light of this, it has reached results such as the regulation of training programs.

In the studies of Ivanovic, Mikinac and Perman in 2011 on the scientific function of molecular gastronomy applications, it was emphasized in which cases the term molecular gastronomy is not understood correctly and the chemical natural additives used with molecular gastronomy techniques were investigated. In this study, it was determined that the main focus of the disagreement was the term "molecular", which is often misunderstood because it represents a microscopic substance. Another common mistake is to treat molecular gastronomy as a cooking style. The third mistake made according to the study is to define molecular cooking as the practical application of molecular cuisine.

In the study, molecular gastronomy is defined as a scientific discipline that studies foods, asks questions and gives answers to unanswered questions about gastronomy until now.

Edwards-Stuart (2012) discussed the studies carried out in the United Kingdom on molecular gastronomy in his study. Edwards said that after the success of British chefs such as Heston Blumenthal and Sat Bains, the understanding of cooking with science has become more and more popular in the UK. he even reports that this current is followed by the bars.

In their studies, Kızılırmak and Albayrak (2013) aimed to introduce a new application, molecular cuisine, and to reveal the contribution of molecular gastronomy applications to the product variety of businesses and to Turkish tourism. and interviews were conducted with the chiefs. As a result of the study, it was determined that although the cooks and chefs working in restaurants have knowledge about molecular gastronomy, they do not use these practices and techniques widely.

In his study, Sarıoğlan (2014) aimed to determine the position of molecular gastronomy practice in gastronomy education in Turkey. For this purpose, undergraduate gastronomy education programs in Turkey were examined in terms of molecular gastronomy and it was seen that only three of 28 undergraduate programs were taught on molecular gastronomy. In the study, interviews were held with 34 different students who were educated in these three programs, and their theoretical and practical knowledge about molecular gastronomy was tried to be measured.

As a result of these interviews, it was determined that the gastronomy programs that provide education at the undergraduate level could not reach the desired level in molecular gastronomy applications. In the context of this basic problem, Sarıoğlan made suggestions to develop a strategic plan for molecular gastronomy education practices in Turkey.

In their study, Cömert and Çavuş (2016) stated that it would be important for the gastronomic development of the country to include molecular gastronomy in the curriculum of schools that provide gastronomy-specific training in Turkey.

In their article, Caporaso and Formisano (2016) aimed to critically examine the latest developments in molecular gastronomy, the most interesting applications, and the results from the fruitful collaboration between food scientists and innovative chefs. In the study, several research papers on molecular gastronomy discussions and benefits that promise exciting developments are reviewed and presented.

In the studies of Özel and Durlu-Özkaya (2016), different molecular gastronomy applications produced with olive oil were emphasized and the standard recipes obtained as a result of the study were shared.

Akoğlu, Çavuş, and Bayhan (2017) conducted interviews with 32 chefs working in Michelin-starred restaurants in the Basque-SanSebastián region of Spain, which is considered the zero point of molecular gastronomy in their study. As a result of the study, it was concluded that molecular gastronomy techniques contributed to the personal development of chefs, their ability to bring new tastes to light and to create different presentations.

In their study, Işın and Kurt (2017) aimed to determine the opinions of cooks working in five-star hotels and students studying in the field of gastronomy and culinary arts on the effect of molecular gastronomy on Turkish culinary culture . As a result of the study, it has been revealed that molecular gastronomy applications will contribute to the development of Turkish culinary culture. In addition, it has been determined that chefs and students who have received training in the field are more knowledgeable about molecular gastronomy.

Aksoy and Mete (2017) cooked the tenderloin meat at different degrees and at different time intervals with the sous-vide technique, which is one of the molecular gastronomy applications, in their study titled "Textural Analysis of Beef Tenderloin Cooked with the Sous Vide Method". The textural properties of the meat obtained as a result of cooking were examined under a three-dimensional scanning electron microscope. As a result of the textural analysis studies, it has been found that the temperature value of the tenderloin cooked with the sous-vide technique in the cooking processes is 65°C and the 6 hour period is the method that gives the most appropriate result.

Onurlar and Durlu-Özkaya (2018) obtained three different ice creams produced in two different stages, using a batch ice cream machine and liquid nitrogen, using a probiotic mixture prepared with kefir. The appearance, odor, texture and flavor profiles of the produced ice creams were measured by the sensory analysis technique in the panel. As a result of the study, molecular probiotic ice cream was found to be successful because it was creamy and homogeneous. However, the intense feeling of kefir taste affected the level of appreciation.

In their study, Doğrun, Keskin, and Erol (2018) aimed to determine the thoughts of chefs working in hotels in Nevşehir, Cappadocia, about molecular gastronomy. As a result of the study, it has been determined that the concept of molecular gastronomy is partially known in the region, this discipline is not developed, there is not enough equipment for applications, it is evaluated negatively in terms of health and traditional cuisine is more important.

METHOD

Purpose of the research; To determine the knowledge and opinions of chefs working in five-star city hotels in Bursa on molecular gastronomy. According to the literature review conducted in line with the aim of the study (Kemer, 2011; Kızılırnak & Albayrak, 2013; Kemer, 2015; Akoğlu, Çavuş, & Bayhan, 2017; Orun, Keskin & Erol, 2018) in the research, “the chefs working in five-star city hotels on molecular gastronomy What are his knowledge and opinions?” The answer to the question has been sought.

Today, molecular kitchen applications are frequently carried out both in the hotel industry and in restaurant businesses. Considering that a high-income audience is interested in this trend, considering the opinions of the cooks and examining the current situation will contribute to the innovative approach of Turkish cuisine and the development of the country's tourism. The fact that accommodation businesses constantly innovate their products and make different presentations will also play a fundamental role in their coming to the forefront of the competition.

In this context, the universe of the research consists of chefs in managerial positions (head chef, assistant chef, section chefs, banquet chef, etc.) working in five-star city hotel businesses operating in Bursa. It has been determined that there are 9 five-star hotels in Bursa, based on the “Tourism Operation Certificated Facilities” list of the Ministry of Culture and Tourism, General Directorate of Investments and Businesses (2019).

In order to find the number of cooks working in the hotels, the average number of cooks was obtained by interviewing the officials of the hotel enterprises, and the average number of cooks (n=160) was reached by taking the arithmetic average of the results in line with this information. In order to represent the universe, sampling was not made and all the cooks were tried to be reached. Questionnaire technique was used as data collection method in the research.

For the questionnaire form, the scale used by Kemer (2011) in his master's thesis was used. In the first part of the questionnaire, there are questions to determine the demographic characteristics (gender, age, marital status, education level, duty in the kitchen, etc.) of the cooks participating in the survey. In the second part, some information questions that will help to measure the knowledge of the cooks participating in the research about molecular gastronomy, and in the third part of the questionnaire, questions about determining the opinions of the cooks about molecular gastronomy were included.

In this context, a total of 160 questionnaires were distributed to the hotels between January 30 and February 23, 2019, and as a result of the examination of the obtained questionnaires, a total of 140 questionnaires were evaluated for analysis, since 20 of them were filled incompletely and incorrectly. The scale used in the research was graded as “1=Strongly Disagree”, “2=Disagree”, “3=Neither Agree nor Disagree”, “4=Agree”, “5=Strongly Agree” on a 5-point Likert scale. The arithmetic averages of the expressions were evaluated and interpreted using the ranges given below (Demirel, 2014:235);

• 1.00≤ x¯< 1.80 (Pretty low) • 1.81≤ x¯< 2.60 (Low)

• 2.61≤ x¯< 3.40 (Medium)

• 3.41≤ x¯< 4.20 (High)

• 4.21≤ x¯< 5.00 (Pretty high)

While preparing the data for analysis, attention was paid to missing data, extreme values, normality, linearity, homogeneity, skewness and kurtosis. Tabachnick and Fidell (2013) state that the distribution can be considered normal when the skewness and kurtosis values are between -1.5 and +1.5. In the study, it was observed that the skewness and kurtosis values of the data were between -1.5 and +1.5.

General reliability analysis of the scales was made, Cronbach Alpha reliability coefficient (α=0.881) for the "molecular gastronomy knowledge scale" of the participants consisting of 8 statements and Cronbach Alpha reliability coefficient (α=0,965) for the "molecular gastronomy opinion scale" of the participants consisting of 38 statements was determined. . Kalaycı (2009) states that the Cronbach Alpha value calculated as 0.80 and above indicates a very reliable structure. In this context, it can be said that the scales used in the research are reliable. The SPSS package program was used in the analysis of the data, and it was analyzed by percentage and frequency analysis.

RESULTS

Findings on Demographic Characteristics

Gender	n	%
Male	110	78.6
Woman	30	21.4
Age	n	%
18-24	33	23.6
25-34	56	40.0
35-44	36	25.7
45-54	15	10.7
Marital status	n	%
married	80	57.1
single	60	42.9
Educational Status	n	%
Primary school	7	5.0
Middle School	20	14.3
High school	63	45.0
Licence	46	32.9
graduate	4	2.9
Mission in the Kitchen	n	%
Chef	9	6.4
Assistant Chef.	19	13.6
Section chief	50	35.7
Demi Chef	62	44.3
Whether Cooking Education Was Taken	n	%
Yes	108	77.1
No	32	22.9
How Many Years Has He Done His Profession?	n	%
1-5 years	47	33.6
6-10 years	28	20.0
11-15 years	24	17.1
16-20 years	21	15.0
20 years and above	20	14.3
Whether he has worked on molecular gastronomy	n	%
Yes	58	41.4
No	82	58.6
Total	140	one hundred

The findings regarding the demographic characteristics of the cooks participating in the survey are given in Table 1. When the demographic characteristics of the cooks participating in the research were examined; While 78.6% of the participants are men, 21.4% are women. As can be understood from this ratio, it is seen that the number of female cooks is low. Arnoldsson (2015) stated in his study that women are employed in small numbers as big chefs, especially in professional kitchens, or they prefer to work more in departments such as cold, patisserie and sauce sections of businesses.

In addition, the spatial characteristics and equipment of the kitchens may prevent women from gaining more space in professional kitchens. Considering the age ranges of the participants, 23.6% are in the 18-24 age range, 40% are in the 25-34 age range, 25.7% are in the 35-44 age range, and 10.7% are in the 45-54 age range. appears to be in the range. The fact that the majority of the participants in the study are in the young and middle age group can be expressed as that the cooks are qualified and energetic to keep up with the tempo of the tourism sector. 57.1% of the participants are married, 42.9% are single and the majority (45.0%) are high school graduates.

As can be understood from the findings, it is seen that the number of married cooks is high. This finding can also be interpreted as the chefs conduct their private and business life in a balanced way. The fact that the majority of the participants are high school and undergraduate graduates can be explained as an increase in the educational status of the cooks. The increase in the interest in the culinary profession and the increase in the number of institutions providing formal and non-formal education may be a factor in this (Denk and Koşan, 2017: 79). When the distribution of duties in the kitchen of the participants is examined, 6.4% is the head chef, 13.6% is the assistant chef, 35.7% is the section chef and 44.3% is the demi chef. 77.1% of the cooks received culinary training.

The high number of participants who received culinary training can be interpreted as giving importance to the basic trainings to be taken in order to make the knowledge and skill levels of the cooks qualified. In this way, it will be able to train the qualified personnel it needs in the sector. 33.6% of the participants are 1-5 years, 20.0% are 6-10 years, 17.1% are 11-15 years, 15.0% are 16-20 years and 14.3% are They have been in this profession for 21 years or more. When the participants within the scope of the research are examined, it is seen that 41.4% of the participants have done work on this subject, while 58.6% have not done any work on this subject.

Table 1. Findings on Demographic Characteristics Male

		Yes	No	Information Owner I am not
Molecular gastronomy is the application of the laws of physics and chemistry to food preparation.	N	108	7	25
	%	77.1	5.0	17.9
Molecular gastronomy is the reflection of scientific developments in the kitchen.	N	109	6	25
	%	77.9	4.3	17.9
The most popular restaurants in the world are among those who practice molecular gastronomy.	N	79	21	40
	%	56.4	15.0	28.6
It is seen that 5 of the top 10 restaurants in the world are those who apply molecular gastronomy techniques intensively or partially.	N	69	14	57
	%	49.3	10.0	40.7
Molecular gastronomy applications have no negative effects on health.	N	59	31	50
	%	42.1	22.1	35.7
Additives used in molecular gastronomy applications are obtained from plants and minerals found in nature.	N	88	12	40
	%	62.9	8.6	28.6
Molecular gastronomy creates preferred products in terms of new tastes by using physics and chemistry science in culinary applications.	N	103	12	25
	%	73.6	8.6	17.9
By using different cooking techniques with molecular gastronomy, we can make dishes that are unusual and have better texture, smell, appearance and taste.	N	98	18	24
	%	70.0	12.9	17.1

Findings Regarding the Knowledge Levels of the Participants on Molecular Gastronomy

In Table 2, percentages, frequency distributions, arithmetic mean and standard deviation values of the answers given by the cooks participating in the research regarding their knowledge levels about molecular gastronomy are given.

Table 2. Percent-Frequency Distributions, Arithmetic Mean and Standard Deviation Values of Participants' Opinions on their Knowledge of Molecular Gastronomy

To the question “Molecular gastronomy is the application of physics and chemistry rules to food preparation”, 5.0% of the cooks answered no and 77.1% answered yes. To the question of “Molecular gastronomy is the reflection of scientific developments in the kitchen”, 77.9% of the cooks answered yes, 4.3% said no, and 17.9% did not know. The question “The most popular restaurants in the world are among those who practice molecular gastronomy” was answered by the cooks as yes 56.4%, no 15.0%, I don't know 28.6%.

To the question “5 of the top 10 of the world's 50 best restaurants are seen to be those who apply molecular gastronomy techniques intensively or partially”, the cooks answered yes to 49.3%, no to 10.0%, and 40.7% to have no knowledge. To the question “Molecular gastronomy practices have no negative effects on health”, 42.1% of the cooks answered yes, 22.1% said no, 35.7% did not know. To the question “Additives used in molecular gastronomy applications are obtained from plants and minerals found in nature”, 62.9% of the cooks answered yes, 8.6% said no, 28.6% did not know. To the question “Molecular gastronomy creates products that are preferred in terms of new tastes by using physics and chemistry in culinary applications”, 73.6% of the cooks answered yes, 8.6% said no, and 17.9% did not know.

70.0% of the cooks said yes, 12.9% no and 17.1% of the cooks answered the question “We can make dishes with extraordinary and better texture, smell, appearance and taste by using different cooking techniques with molecular gastronomy”. gave the answer no.

For businesses, molecular gastronomy provides commercial success.

Cookbooks to be used in the culinary sector should contain recipes related to molecular gastronomy. Molecular gastronomy contributes to creating products that are preferred in terms of appearance.

Success in commercial kitchens in the business world can be achieved with the use of molecular gastronomy techniques.

Developing new, creative forms and flavors in the kitchen can be achieved with molecular gastronomy.

Molecular gastronomy will be one of the most dominant schools of the century.

Molecular gastronomy techniques should also be included in food preparation and cooking techniques courses.

Chefs who want to improve themselves want to learn molecular gastronomy techniques.

Everyone who is a food lover likes molecular gastronomy products.

Everyone is welcome to serve food at an unusual temperature.

Competitions on molecular gastronomy should be organized.

Seminars, symposiums and courses on molecular gastronomy should be organized.

Molecular gastronomy brings innovation to Turkish cuisine products.

Food and beverages containing molecular gastronomy applications are an important marketing tool.

Molecular gastronomy itself includes applications that require expertise and experience.

Molecular gastronomy increases the probability of success in food and beverage businesses.

The viewpoints of those who know in our country are positive on this issue.

HACCP applications occur more easily compared to other cuisines.

Molecular gastronomy applications are applicable even at home.

It provides great benefits to Turkey's tourism.

It contributes to the promotion of Turkish cuisine to the world.

Molecular gastronomy is a contemporary practice.

It increases the probability of success of the food and beverage parts of the hotels.

The employees of the food and beverage department should have a desire to implement this cuisine.

Findings Regarding the Opinions of the Participants on Molecular Gastronomy

In Table 3, the percentage, frequency distribution, arithmetic mean and standard deviation values of the answers given by the cooks participating in the research regarding their views on molecular gastronomy are given.

Table 3. Percent-Frequency Distributions, Arithmetic Mean and Standard Deviation Values of Participants' Opinions on Molecular Gastronomy

		one	2	3	4	5	X ¯	SS
For businesses, molecular gastronomy provides commercial success.	N	16	10	48	52	14	3.27	1.11
	%	11.4	7.1	34.3	37.1	10.0	3.27	1.11
Cookbooks to be used in the culinary sector should contain recipes related to molecular gastronomy.	N	9	12	34	65	20	3,53	1.05
	%	6.4	8.6	24.3	46.4	14.3	3,53	1.05
Molecular gastronomy contributes to creating products that are preferred in terms of appearance.	N	8	12	24	69	27	3.68	1.06
	%	5.7	8.6	17.1	49.3	19.3	3.68	1.06
Success in commercial kitchens in the business world can be achieved with the use of molecular gastronomy techniques.	N	11th	15	43	42	29	3.45	1.16
	%	7.9	10.7	30.7	30.0	20.7	3.45	1.16
Developing new, creative forms and flavors in the kitchen can be achieved with molecular gastronomy.	N	13	7	27	50	43	3.73	1.21
	%	9.3	5.0	19.3	35.7	30.7	3.73	1.21
Molecular gastronomy will be one of the most dominant schools of the century.	N	18	20	56	30	16	3.04	1.15
	%	12.9	14.3	40.0	21.4	11.4	3.04	1.15
Molecular gastronomy techniques should also be included in food preparation and cooking techniques courses.	N	12	5	34	68	21	3,58	1.06
	%	8.6	3.6	24.3	48.6	15.0	3,58	1.06
Chefs who want to improve themselves want to learn molecular gastronomy techniques.	N	9	14	23	59	35	3.69	1.14
	%	6.4	10.0	16.4	42.1	25.0	3.69	1.14
Everyone who is a food lover likes molecular gastronomy products.	N	23	21	47	33	16	2.98	1.22
	%	16.4	15.0	33.6	23.6	11.4	2.98	1.22
Everyone is welcome to serve food at an unusual temperature.	N	30	19	42	35	14	2.88	1.28
	%	21.4	13.6	30.0	25.0	10.0	2.88	1.28
Competitions on molecular gastronomy should be organized.	N	8	13	29	56	34	3.68	1.11
Competitions on molecular gastronomy should be organized.	%	5.7	9.3	20.7	40.0	24.3	3.68	1.11
Seminars, symposiums and courses on molecular gastronomy should be organized.	N	7	12	24	60	37	3.77	1.08
	%	5.0	8.6	17.1	42.9	26.4	3.77	1.08
Molecular gastronomy brings innovation to Turkish cuisine products.	N	11th	13	38	65	13	3.40	1.04
	%	7.9	9.3	27.1	46.4	9.3	3.40	1.04
Food and beverages containing molecular gastronomy applications are an important marketing tool.	N	2	14	46	55	23	3.59	,928
	%	1.4	10.0	32.9	39.3	16.4	3.59	,928
Molecular gastronomy itself includes applications that require expertise and experience.	N	10	9	30	62	29	3.65	1.09
	%	7.1	6.4	21.4	44.3	20.7	3.65	1.09
Molecular gastronomy increases the probability of success in food and beverage businesses.	N	8	11th	50	50	21	3.46	1.02
	%	5.7	7.9	35.7	35.7	15.0	3.46	1.02
The viewpoints of those who know in our country are positive on this issue.	N	4	18	56	42	20	3.40	,980
	%	2.9	12.9	40.0	30.0	14.3	3.40	,980
HACCP applications occur more easily compared to other cuisines.	N	5	18	55	39	23	3.40	1.02
	%	3.6	12.9	39.3	27.9	16.4	3.40	1.02
Molecular gastronomy applications are applicable even at home.	N	25	29	46	30	10	2.79	1.17
	%	17.9	20.7	32.9	21.4	7.1	2.79	1.17
It provides great benefits to Turkey's tourism.	N	11th	14	41	51	23	3.43	1.12
It provides great benefits to Turkey's tourism.	%	7.9	10.0	29.3	36.4	16.4	3.43	1.12
It contributes to the promotion of Turkish cuisine to the world.	N	9	14	40	61	16	3.43	1.03
	%	6.4	10.0	28.6	43.6	11.4	3.43	1.03
Molecular gastronomy is a contemporary practice.	N	5	9	28	65	33	3.80	,990
Molecular gastronomy is a contemporary practice.	%	3.6	6.4	20.0	46.4	23.6	3.80	,990
It increases the probability of success of the food and beverage parts of the hotels.	N	8	13	37	65	17	3.50	1.01
	%	5.7	9.3	26.4	46.4	12.1	3.50	1.01
The employees of the food and beverage department should have a desire to implement this cuisine.	N	7	9	37	55	32	3.68	1.05
	%	5.0	6.4	26.4	39.3	22.9	3.68	1.05
Managers in educational institutions related to food and beverage should be willing to implement this cuisine.	N	6	10	30	60	43	3.76	1.04
	%	4.3	7.1	21.4	42.9	24.3	3.76	1.04
Students who receive training on food and beverage should have a positive view on the application of this cuisine.	N	8	10	22	59	41	3.82	1.11
	%	5.7	7.1	15.7	42.1	29.3	3.82	1.11
These applications provide the opportunity to get to know different food cultures .	N	4	18	24	66	28	3.68	1.02
	%	2.9	12.9	17.1	47.1	20.0	3.68	1.02
Molecular gastronomy applications give new ideas about how we can create new tastes in kitchens.	N	7	7	28	65	33	3.78	1.02
	%	5.0	5.0	20.0	46.4	23.6	3.78	1.02
Molecular gastronomy applications help in how we can intensify flavor.	N	5	13	37	54	31	3.66	1.03
	%	3.6	9.3	26.4	38.6	22.1	3.66	1.03
It allows us to obtain information about what can be used instead of the materials we use in food preparation.	N	3	9	31	58	39	3.86	,968
	%	2.1	6.4	22.1	41.4	27.9	3.86	,968
It helps in how we can use different flavors found in nature together and in harmony.	N	6	14	31	58	31	3.67	1.06
	%	4.3	10.0	22.1	41.4	22.1	3.67	1.06
We can improve our traditional cuisine with molecular gastronomy applications.	N	11th	15	36	46	32	3,52	1.18
	%	7.9	10.7	25.7	32.9	22.9	3,52	1.18
We should break our prejudices about trying foods with different tastes and appearances.	N	10	7	17	63	43	3.87	1.12
	%	7.1	5.0	12.1	45.0	30.7	3.87	1.12
In addition to classical culinary applications, we can also use molecular gastronomy applications together.	N	9	14	38	49	30	3,55	1.13
	%	6.4	10.0	27.1	35.0	21.4	3,55	1.13
As in every field, innovations in the food and beverage sector should be followed closely and tried to be implemented.	N	6	10	18	58	48	3.94	1.07
	%	4.3	7.1	12.9	41.4	34.3	3.94	1.07
Molecular gastronomy practices contribute to the development of culinary tourism .	N	12	8	31	51	38	3.68	1.18
	%	8.6	5.7	22.1	36.4	27.1	3.68	1.18
In order to apply these techniques, it is necessary to have a good knowledge of physics and chemistry.	N	13	12	36	45	34	3,53	1.21
	%	9.3	8.6	25.7	32.1	24.3	3,53	1.21

Percent-Frequency Distributions, Arithmetic Means and Standard Deviation Values

1= Strongly Disagree; 2= Disagree; 3= Neither Agree nor Disagree; 4= I agree; 5= Strongly Agree

Table 3 shows the distribution of chefs' views on molecular gastronomy. According to the relevant table, it is seen that the statement "Innovations should be followed closely and tried to be implemented in the food and beverage industry as well as in every field" has the highest average (X¯=3.94). Based on this answer, chefs have become an inseparable part of change in tourism establishments. In support of this statement, Tüzünkan and Albayrak (2015) stated in their study that molecular gastronomy practices contribute to the development of accommodation and food and beverage businesses and increase customer satisfaction.

The second statement with the highest average (X¯=3.87) was “We should break our prejudices about trying foods with different tastes and appearances”. This rate indicates that cooks are willing to try foods with different flavors and appearances. The average of the participants in the answers given to the statement “It allows us to obtain information about what can be used instead of the materials we use in food preparation” is 3.86.

It is seen that the lowest rate on average belongs to the statement "Molecular gastronomy applications are applicable even at home" with an average of 2.79. As can be understood from this ratio, most of the cooks do not think that molecular gastronomy applications can be performed at home. This thought may have been due to the fact that molecular gastronomy is not only a cooking and presentation technique, but also a field that combines food and science. The statement with the second lowest mean (X¯=2.88) says, “It is possible to say that they think that the competition is increasing day by day when the food is served at an unusual temperature, and that technological innovations are happening very quickly. Therefore, to make a profit in the face of such an environment,

Everyone is welcome”. Anyone who is a food lover likes molecular gastronomy products? The average of the answers given for the statement is 2.98. This value reveals the view that the demand for molecular gastronomy products may vary from person to person.

From the results obtained, it can be said that the cooks participating in the research are willing to follow the innovations and they want to implement these changes in practice. In the study, it was stated that as a cook, one should not be prejudiced about tasting foods with different flavors and different presentations. Chefs must have a wide palate that can eat every product. In this way, they will be able to create high-level tastes in the kitchen and realize combinations of new and different tastes. In this case, it will support the development of molecular cuisine applications.

Molecular gastronomy helps the cooks with alternative materials that can be used in cooking by bringing together the ingredients that would not be considered together, and contributes to the development of their visions. In addition, molecular gastronomy applications are considered to be applied in more professional environments rather than at home. Because in order to carry out these applications, it is necessary to take a certain training in this field. In this context, the inclusion of molecular cuisine applications in businesses will have a positive effect on the further development of this new trend and the recognition of chefs and businesses.

CONCLUSION AND RECOMMENDATIONS

In this study, it is aimed to determine the thoughts of the chefs working in five-star hotels in Bursa on molecular gastronomy and its applications. According to the data obtained from the study, it was determined that the majority of the cooks participating in the study were male, between the ages of 25-34, married, high school and university graduates. In addition, it is seen that most of the cooks received culinary training. When the working time is evaluated, it has been determined that most of the cooks participating in the research have been doing this profession for 1-5 years and 41.4% have practiced in the field of molecular gastronomy.

The majority of the cooks participating in the research described molecular gastronomy practices as the application of the rules of physics and chemistry to food preparation and the reflection of scientific developments in the kitchen. It supports this statement that molecular gastronomy should bring food and science together, and that a scientific infrastructure should be possessed in addition to the knowledge, skills and equipment required. It is seen that the cooks agree that they create products that are preferred in terms of new tastes by using the science of physics and chemistry in the culinary applications of molecular gastronomy. Accordingly, molecular gastronomy applications will help in the creation of different alternative products, especially for people who cannot consume certain foods.

While the majority of cooks think that molecular gastronomy practices have no negative effects on health, a substantial proportion (22.1%) of cooks think the opposite. According to this statement, some of the cooks think that molecular gastronomy applications can have negative consequences for health. It can be said that the chemicals added during the production process of the food may be a factor in the formation of this result.

The cooks participating in the research were convinced that molecular products should be prepared by using modern techniques and new methods in addition to the traditional culinary approach and stated that they thought that this should be continued for the future. Combining molecular gastronomy practices with our culinary culture will further strengthen our traditional cuisine and contribute positively to its international recognition. Chefs also think that molecular gastronomy applications can reveal new tastes and flavors.

As a result, it can be stated that cooks have positive thoughts about molecular gastronomy applications, but they cannot reach the level that can be applied professionally. In order to bring molecular kitchen applications to the forefront, it is necessary to respond to customer requests and expectations along with the thoughts of the cooks, and to adapt them to our kitchen by following the studies done in the world. In this way, by supporting the implementation of innovative ideas, positive contributions will be made in the development of other tourism types, especially gastronomy tourism .

By promoting molecular gastronomy practices in hotel businesses, food of the same quality can be produced. For this, it is necessary to increase the interest and curiosity towards these applications.

Aşçıların moleküler mutfak uygulamaları ile ilgili eğitimlere katılmalarının sağlanması, bilgi düzeylerinin artmasına ve bakış açılarının olumlu yönde gelişmesine yardımcı olabilecektir.

Molecular gastronomy applications are an important issue both in terms of tourism sector and in terms of offering alternative different menus for food and beverage businesses. In order to be able to deal with the subject in more detail, the knowledge and attitudes of the guests on molecular gastronomy perception and molecular gastronomy techniques can be discussed in new researches. Since the research is limited to five-star city hotels operating only in Bursa and the results of the research include only the opinions of the cooks participating in the research, studies on the subject can be carried out in different touristic regions and contribute to the development of the literature in this field.

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As the head chef Ahmet ÖZDEMİR, I see the source:

Mr. I sincerely thank Berkay SEÇUK and Yeliz PEKERŞEN for their academic studies titled "Determination of Opinions of Chefs Working in 5-Star City Hotels in Bursa Province on Molecular Gastronomy" and wish them success in their professional lives. It will definitely be considered as an example by those who need it in professional kitchens and the gastronomy and culinary community.

*** You can contact me through my contact information for more information on the subjects specified by labeling, taking into account my professional background in the above article, and to get support for Restaurant Consulting, Kitchen Consulting in the titles within my Service Areas. ***