Üçüncü nesil kahve işletmelerinde Türk kahvesinin yeri: İstanbul örneği
Yükleniyor...
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Batı Karadeniz Akademisyenler Derneği (BAKAD)
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Dünyada en çok tüketilen içeceklerden bir tanesi olan kahve isim ve yapılış şekillerine göre farklılıklar göstermektedir. Türk kültürünün önemli bir parçası haline gelmiş geleneksel bir içecek olarak bilinen Türk Kahvesi ’de bunlardan biridir. Kahve, Yemen’den Anadolu’ya ve Avrupa’ya yayılarak insanların severek tükettiği içeceklerin başında gelmeye başlamıştır. Türk kahvesi, kahvenin dünyaya yayılmasında önemli bir etkiye sahiptir. Zaman içinde günlük hayatın önemli bir parçası haline gelmiştir. Buna ek olarak kahve, Türk kültüründe misafirperverliğin, sohbetin ve kız isteme törenlerinin sembolü haline gelmiştir. Bu yönüyle Türk kahvesi toplumsal ilişkilerde olumlu rol oynadığı görülmektedir. Sosyal değişim aynı zamanda insanların yeme ve içme alışkanlıklarında da değişikliğe yol açmıştır. Değişen yeme içme alışkanlıkları içerisinde yüzyıllardır devam eden bir geleneğe sahip olan Türk kahvesi yapımı ve tüketiminde de değişiklikler görülmektedir. Ayrıca kahvenin özenle hazırlanması, içilmesi üzerinde duran ve kahvenin değerli bir ürün olduğunu öne süren üçüncü nesil kahve işletmelerinin sayısındaki artış dikkate değerdir. Bu kapsamda araştırmanın temel amacı, üçüncü nesil kahve işletmelerinde Türk kahvesinin yerini belirlemektir.
Coffee, which is one of the most consumed beverages in the world, varies according to its name and way of making. Turkish Coffee, which has become an important part of Turkish culture and known as one of traditional beverages,. The social transformation in time and the transformation in food and beverage habits have also caused changes in Turkish Coffee habits, which have become an important part of daily life. The changes in the production and consumption of Turkish Coffee, which also has a positive role in social relations, are directly related to the changing lifestyle and eating habits. In addition, considering the increase in the number of third generation coffee establishments, which emphasize the careful preparation and drinking of coffee and claim that coffee is a valuable product, it is important to conserve and sustain the Turkish Coffee, which is a cultural heritage element in these businesses. In this context, the main purpose of this research is to determine the position of Turkish coffee in third generation coffee establishments. In this study on third generation coffee establishments operating in Istanbul, face-to-face interview technique was used as a data collection method. The data obtained through eight semistructured questions in the interview form were evaluated by content analysis. According to the findings obtained as a result of the research, it was determined that Turkish coffee was not served in accordance with the traditional brewing management in third generation coffee establishments and Turkish coffee was preferred less than other coffees. Among the other results reached in the study are third generation coffee establishments procuring the coffee beans directly from the farmer and performing roasting and grinding processes in the business in the most appropriate way.
Coffee, which is one of the most consumed beverages in the world, varies according to its name and way of making. Turkish Coffee, which has become an important part of Turkish culture and known as one of traditional beverages,. The social transformation in time and the transformation in food and beverage habits have also caused changes in Turkish Coffee habits, which have become an important part of daily life. The changes in the production and consumption of Turkish Coffee, which also has a positive role in social relations, are directly related to the changing lifestyle and eating habits. In addition, considering the increase in the number of third generation coffee establishments, which emphasize the careful preparation and drinking of coffee and claim that coffee is a valuable product, it is important to conserve and sustain the Turkish Coffee, which is a cultural heritage element in these businesses. In this context, the main purpose of this research is to determine the position of Turkish coffee in third generation coffee establishments. In this study on third generation coffee establishments operating in Istanbul, face-to-face interview technique was used as a data collection method. The data obtained through eight semistructured questions in the interview form were evaluated by content analysis. According to the findings obtained as a result of the research, it was determined that Turkish coffee was not served in accordance with the traditional brewing management in third generation coffee establishments and Turkish coffee was preferred less than other coffees. Among the other results reached in the study are third generation coffee establishments procuring the coffee beans directly from the farmer and performing roasting and grinding processes in the business in the most appropriate way.
Açıklama
Anahtar Kelimeler
Kahve, Türk Kahvesi, Üçüncü Nesil Kahve İşletmeciliği, İstanbul, Coffee, Turkish Coffee, Third Generation Coffee Establishments, İstanbul
Kaynak
International Journal of Western Black Sea Social and Humanities Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
2
