YİYECEK VE İÇECEK İŞLETMELERİNDE HİPERGERÇEKLİK UYGULAMALARI: ETNİK RESTORANLAR
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hüzeyfe Süleyman ARSLAN
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Postmodernizm, modernizmin etkilerinden sıyrılarak bireylerin hazcı-gösterişçi ve deneyim odaklı yeni bir tüketim paradigmasını oluşturmaktadır. Tüketiciler günümüzde geleneksel yiyecek ve içecek tüketim alışkanlıklarından ve fonksiyonel fayda arayışından farklı eğilim ve beklentiler sergilemektedir. Dolayısıyla yiyecek ve içecek endüstrisi içerisinde somut ürünün yanı sıra birtakım fiziksel kanıtlar ve atmosferik unsurlar aracılığıyla yaratılmış mekânlar olarak etnik restoranlar giderek artış göstermektedir. Etnik restoranlar belirlenen tema çerçevesinde hedef kültürün soyut ve somut bileşenlerini fiziksel kanıtlar ve atmosferik unsurlar aracılığıyla sahnelemekte ve Fransız sosyolog Jean Baudrillard perspektifine göre “simüle” etmekte ve aslolan gerçekliğin yerini alan bir “hipergerçeklik” olgusu ortaya çıkmaktadır. Bu araştırma amacı Baudrillard perspektifinde etnik restoranlarda hipergerçeklik unsurlarının incelenmesi, etnik restoranları birer simülakra dönüştüren göstergelerin ve bunların işlevlerinin ortaya çıkarılması amaçlanmıştır. Bu kapsamda araştırmada İstanbul ilinde faaliyet gösteren iki etnik restoran işletmesinin mekân görselleri ele alınarak göstergebilimsel analize tabi tutulmuştur. Elde edilen veriler doğrultusunda gösterge, gösteren ve gösterilen unsurlar belirlenerek tasniflenmiştir. Araştırma sonucunda etnik restoran işletmelerinin belirlemiş olduğu kültür ve etnolojik yapıyı yeniden üreten ve canlandıran temsillere rastlanmıştır. Söz konusu temsillerin bulunduğu ilgili göstergeler derinlemesine çözümlenmiş olup bulgular neticesinde hipergerçeklik unsurları ve işlevleri ortaya çıkarılarak öneriler geliştirilmiştir.
Postmodernism separates from the effects of modernism and creates a new hedonistic-pretentious and experience-oriented consumption paradigm of individuals. Today, consumers display different tendencies and expectations from traditional food and beverage consumption habits and seeking functional benefits. Therefore, in the food and beverage industry, ethnic restaurants are gradually increasing as spaces created through physical evidence and atmospheric elements as well as tangible products. Ethnic restaurants stage the intangible and concrete components of the target culture through physical evidence and atmospheric elements within the framework of the determined theme, and "simulate" according to the perspective of the French sociologist Jean Baudrillard, and a "hyperreality" that replaces the original reality is mentioned. The aim of this research is to examine the hyperreality elements in ethnic restaurants from the perspective of Baudrillard, to reveal the indicators that transform ethnic restaurants into simulacra and to reveal the functions of these indicators. In this context, the spatial images of two ethnic restaurant businesses operating in the province of Istanbul were examined and subjected to semiotic analysis. In line with the data obtained, the indicator, the signifier and the displayed elements were determined and classified. As a result of the research, representations that reproduce and revive the cultural and ethnological structure determined by the ethnic restaurant businesses were encountered. The relevant indicators in which the aforementioned representations are found have been analyzed in depth, and as a result of the findings, hyperreality elements and functions have been revealed and suggestions have been developed.
Postmodernism separates from the effects of modernism and creates a new hedonistic-pretentious and experience-oriented consumption paradigm of individuals. Today, consumers display different tendencies and expectations from traditional food and beverage consumption habits and seeking functional benefits. Therefore, in the food and beverage industry, ethnic restaurants are gradually increasing as spaces created through physical evidence and atmospheric elements as well as tangible products. Ethnic restaurants stage the intangible and concrete components of the target culture through physical evidence and atmospheric elements within the framework of the determined theme, and "simulate" according to the perspective of the French sociologist Jean Baudrillard, and a "hyperreality" that replaces the original reality is mentioned. The aim of this research is to examine the hyperreality elements in ethnic restaurants from the perspective of Baudrillard, to reveal the indicators that transform ethnic restaurants into simulacra and to reveal the functions of these indicators. In this context, the spatial images of two ethnic restaurant businesses operating in the province of Istanbul were examined and subjected to semiotic analysis. In line with the data obtained, the indicator, the signifier and the displayed elements were determined and classified. As a result of the research, representations that reproduce and revive the cultural and ethnological structure determined by the ethnic restaurant businesses were encountered. The relevant indicators in which the aforementioned representations are found have been analyzed in depth, and as a result of the findings, hyperreality elements and functions have been revealed and suggestions have been developed.
Açıklama
Anahtar Kelimeler
Hipergerçeklik, Simülasyon, Etnik Restoranlar, Simülakr, Hyperreality, Simulation, Ethnic Restaurant, Simulacra
Kaynak
Akademik Hassasiyetler
WoS Q Değeri
Scopus Q Değeri
Cilt
10
Sayı
23
