Journal of Interdisciplinary Food Studies (Disiplinlerarası Gıda Çalışmaları Dergisi) https://www.foodstudiesjournal.com/index.php/1 <p><a href="https://foodstudiesjournal.com/index.php/1/about">The Journal of Interdisciplinary Food Studies (</a><a href="https://foodstudiesjournal.com/index.php/1/about">Disiplinlerarası Gıda Çalışmaları Dergisi )</a> (ISSN 2791-6960, e-ISSN 2792-0259) is a multidisciplinary journal that examines the<strong> interaction of food studies with social and health sciences.</strong> Publications with non-scientific purposes (advertising, propaganda, etc.) are rejected without being subjected to evaluation. </p> <p><strong>Evaluation Process: </strong></p> <p>The journal publication process consists of at least two blind referees and editorial evaluations for research and review articles. It is essential that the studies are conducted in accordance with <a href="https://foodstudiesjournal.com/index.php/1/ethic">ethical and scientific principles</a>. The journal aims to finalize its evaluation processes as soon as possible without compromising scientific practices. </p> <p><strong>Ethical Standards: </strong></p> <p>Our journal has committed to comply with the <a href="https://www.icmje.org/recommendations/">Recommendations for the Conduct, Reporting, Editing and Publication of Scholarly Work in Medical Journals </a>prepared by <a href="https://www.icmje.org/journals-following-the-icmje-recommendations/">the International Committee of Medical Journal Editors (ICMJE)</a>.</p> <p><strong>Open Access Policy: </strong></p> <p>The journal offers its publications open access in order to facilitate and popularize access to science. The journal signed the <a href="https://www.budapestopenaccessinitiative.org/sign/signatures/" rel="home">Budapest Open Access Initiative (BOAI).</a> It does not charge any fee from the authors during the evaluation and publication stages.</p> <p><strong>Copyright and Licence Policies:</strong></p> <p>Author(s) retain(s) the copyright to their work licensed under the Creative Commons Attribution-NonCommercial 4.0 International license (<a href="https://creativecommons.org/licenses/by-nc/4.0/" target="_blank" rel="noopener">CC BY-NC 4.0</a>) (<a href="https://creativecommons.org/licenses/by-nc/4.0/" target="_blank" rel="noopener">https://creativecommons.org/licenses/by-nc/4.0/</a> </p> <p><strong>The journal does not ask for any fee before, during or after publication from the author, and does not pay any royalties to the authors. </strong></p> <p>It is indexed in reputable national and international <a href="https://foodstudiesjournal.com/index.php/1/indeks">indexes</a>. </p> <p><strong>The Scope of the Journal:</strong></p> <p>Research and compilation of articles that interact food with the economy, food culture, food history, food geography, food management, food and religion, food politics, food policy, food and tourism, food education, and any other social and health aspect of food. Studies in the field of gastronomy are within the scope of the literature.</p> <p>It also accepts critiques of current or authoritative books and other sources written in this field. <br /><br />Publisher: Dr Abdullah Baycar</p> en-US editor@foodstudiesjournal.com (Abdullah Baycar) info@foodstudiesjournal.com (Journal of Interdisciplinary Food Studies (Disiplinlerarası Gıda Çalışmaları Dergisi)) Fri, 01 Jul 2022 18:24:44 +0300 OJS 3.3.0.6 http://blogs.law.harvard.edu/tech/rss 60 Risk Cultures and Meat Traceability in The United States and Zambia https://www.foodstudiesjournal.com/index.php/1/article/view/19 <div class="page" title="Page 1"> <div class="layoutArea"> <div class="column"> <p>Food safety is a very important dimension of food science. Traceability is the other dimension of food safety that is based on risk and risk perceptions of “what/who.” Some science and technology scholars have referred to traceability as risk culture, indicating the kinds of risk perceptions that food firms and governance structures adopt in their effort to reduce harm to their systems. This article examines the types of risks that are deemed important by firms in Zambia and the United States of America. It specifically considers beef traceability and the kinds of social or political forces that have shaped the prioritization of these risks. This article shows that trust in regulatory intuitions or firms is tied to how consumers or the majority public, in each of these countries, view them. Because these two countries have different histories, and social and political needs, their view of risk is dependent on these forces. Using traceability as a tool for examining risk cultures can provide the kinds of risks that are considered important, how these countries regulate their food safety, how their dissimilar histories play a pivotal role in their current food system, and the kinds of improvements that can be applied to their food safety.</p> </div> </div> </div> <p style="line-height: 200%;"><strong><span style="font-size: 11.0pt; line-height: 200%;">Keywords: </span></strong><em><span style="font-size: 11.0pt; line-height: 200%;">food safety, risk cultures, traceability, food regulation</span></em></p> Victoria Fidelia Mukuni Copyright (c) 2022 Journal of Interdisciplinary Food Studies http://creativecommons.org/licenses/by-nc/4.0/ https://www.foodstudiesjournal.com/index.php/1/article/view/19 Thu, 30 Jun 2022 00:00:00 +0300 Salt, from History to Consumption: An Evaluation of Izmir Katip Celebi University Students' Knowledge, Attitudes and Behaviours About Salt Consumption https://www.foodstudiesjournal.com/index.php/1/article/view/22 <div class="page" title="Page 1"> <div class="layoutArea"> <div class="column"> <p>Salt (table salt), one of the few preservation aids in ancient times, is still on our table not only for preservation but also as an indispensable flavor enhancer. From the past to the present, salt has had strategic importance, affecting nations’ culinary cultures and their general health conditions. The feeding habits of the people are very much related to their salt consumption habits, and vice versa. In this study, the knowledge, attitudes, and behaviours of Izmir Katip Celebi University students about salt and salt consumption were studied with a survey. 181 students participated in the study. The first 7 questions of the questionnaire included socio-demographic information, while the following 17 questions were about the students’ knowledge, attitude, and behaviours related to salt and iodized salt. The participants’ current information, attitudes, and salt consumption behaviors were interpreted. It was understood that information need to be provided about the use of iodized salt during food preparation; the iodine deficiency and about how to store, use and consume salt, properly. Also, amount of salt could be written on food packages in a more visible way.</p> </div> </div> </div> Melike Yılmazer, Tuğçe Akış Copyright (c) 2022 Journal of Interdisciplinary Food Studies http://creativecommons.org/licenses/by-nc/4.0/ https://www.foodstudiesjournal.com/index.php/1/article/view/22 Thu, 30 Jun 2022 00:00:00 +0300 A Study on The Consumer Preferences Towards Online Shopping of Food Products: The Case of Izmir Province https://www.foodstudiesjournal.com/index.php/1/article/view/20 <div class="page" title="Page 2"> <div class="layoutArea"> <div class="column"> <p>Information technologies have led to large-scale and radical changes in the lives of individuals and societies. One of the points where these changes are rapidly noticed is the digital transformation in e- commerce activities. The goal of this study is to examine and analyse consumer preferences in online shopping, which is a result of this digital transformation in the field of e-commerce. In this study, which is prepared based on the survey data, it is aimed to investigate the consumer preferences for online shopping of food products. Within the scope of this research, consumers' preferences for the markets, applications, monthly total food costs, online food shopping durations, frequencies, categories, products, and payment methods, and whether participants shop online, and they shop online for food products and the factors that they consider while shopping online for food are examined. The research results show that most of the participants are females, singles, aged between 26 and 35, university graduates, middle- income, and private sector employees. It is also concluded that consumers generally shop for food 2-3 times a month with a budget of 500-2000 TL and mostly make their payments in cash. The results revealed that the most important factor that consumers consider during online shopping is quality, and most of them shop online for shoes, clothing, jewelry, etc. While most consumers have been shopping online for more than three years and more than ten times a year, they also prefer to shop online for food products. The findings of the study recommend that supermarket chains improve their marketing strategies by determining the online marketplaces and consumers' approaches to these platforms, their attitudes, and perceptions about online shopping and online food shopping. It is evaluated that the results of this research and future studies in this direction will guide businesses and researchers toward consumers' adaptation to online shopping.</p> </div> </div> </div> Büşra Astekin, Mehmet Metin Artukoğlu Copyright (c) 2022 Journal of Interdisciplinary Food Studies http://creativecommons.org/licenses/by-nc/4.0/ https://www.foodstudiesjournal.com/index.php/1/article/view/20 Thu, 30 Jun 2022 00:00:00 +0300 Book Review Food Insecurity and Revolution in the Middle East and North Africa: Agrarian Questions in Egypt and Tunisia https://www.foodstudiesjournal.com/index.php/1/article/view/28 <div class="page" title="Page 1"> <div class="layoutArea"> <div class="column"> <p>Gıda güvencesi son yıllarda sıklıkla tartışılan konuların başında gelmektedir. Kavram özellikle 2019’da başlayan korona virüs salgını ve Ukrayna’da süregelen savaştan ötürü de konuşuluyor. Habib Ayeb ve Ray Bush’un kaleme aldığı Food Insecurity and Revolution in the Middle East and North Africa: Agrarian Questions in Egypt and Tunisia “Ortadoğu ve Kuzey Afrika’da Gıda Güvensizliği ve Devrim: Mısır ve Tunus’un Tarım Sorunları” başlıklı kitap ise gıda güvencesi veya güvensizliğine dair popüler okuma biçimlerinden farklı bir şekilde meseleyi ele almaktadır. Bu anlamda iki yazar Mısır ve Tunus örneklerini inceleyerek devrimle gıda güvencesini birbiriyle alakalandırmaktadır. Fransızca film grafikleriyle ünlü Habib Ayeb ve Leeds Üniversitesi Siyaset ve Uluslararası Çalışmalar Okulu’nda Afrika Çalışmaları Profesörü olan Ray Bush’un kaleme aldığı kitabın temel konusu Mısır ve Tunus’taki tarım ve çiftçiliğin politik ekonomisini ele almaktır.</p> </div> </div> </div> Mehmet Rakipoğlu Copyright (c) 2022 Journal of Interdisciplinary Food Studies http://creativecommons.org/licenses/by-nc/4.0/ https://www.foodstudiesjournal.com/index.php/1/article/view/28 Thu, 30 Jun 2022 00:00:00 +0300 Usage, Function, Construction and Halal Discussion of Collagen and Gelatine https://www.foodstudiesjournal.com/index.php/1/article/view/24 <div class="page" title="Page 2"> <div class="layoutArea"> <div class="column"> <p>Collagen is a structural protein found in many animal species. Collagen and gelatin produced as a result of partial hydrolysis are widely used in many industrial sectors such as food, medicine and cosmetics. The most common source of gelatin in the world is the skin and bones of pigs and cattle. However, it is stated that gelatin obtained from fish and poultry has gained popularity as an alternative to mammalian gelatin in recent years. It is reported that the global gelatin demand has reached 625.5 thousand tons as of 2019. Despite the increasing demand every year, the production of pork and non-slaughtered cattle in the production of gelatin causes Muslims and Jews to stay away from gelatin products, while production from cattle causes Hindus to stay away from gelatin products. However, in our country, it is seen that the negative view towards gelatin has increased as a result of the use of gelatin in products that are not allowed in terms of legislation and the display of these products. Collagen and gelatin products, which are widely used, need to be removed from the bad perception that occurs in these products because they are good protein sources and have the opportunity to be used in many industries. For this purpose, the increase in the number and production capacity of companies producing beef gelatin in our country is a positive development. In addition, the use of gelatin in various food products such as yogurt is not allowed by the Turkish Food Codex. This prohibition is not due to the harmfulness of gelatin but is related to the properties of the product. In addition, the recently obtained collagen peptides have antioxidant, antihypertensive and anticancer properties, offering a new usage alternative. As a result, it is thought that products such as collagen, gelatin and collagen/gelatin peptides will find widespread use in the future as well as now. Therefore, it is of great importance to get a significant share in production and use both in our country and in the world by eliminating the causes of the wrong perception against these products. In this study, it is aimed to give information about the basic properties of collagen and gelatin, usage areas, nutritional properties, religious consumable status and controversial issues related to these products.</p> </div> </div> </div> Şefik Tekle Copyright (c) 2022 Journal of Interdisciplinary Food Studies http://creativecommons.org/licenses/by-nc/4.0/ https://www.foodstudiesjournal.com/index.php/1/article/view/24 Thu, 30 Jun 2022 00:00:00 +0300 Çaşır (Ferula orientalis L.) Plant and Its Usage in Local Cuisine https://www.foodstudiesjournal.com/index.php/1/article/view/27 <div class="page" title="Page 2"> <div class="layoutArea"> <div class="column"> <p>Plants have been used frequently in different areas of life for various purposes since the beginning of human life. Considering the traditions of hunter and gatherer societies, especially during the gathering process, human beings benefited from plants for many of their needs. The primary benefit they provide is to meet the need for nutrition, warmth, protection and treatment. Turkey has many medicinal and aromatic plants, spices and herbs thanks to its different climatic features and fertile soil. The presence of various herbs from different regions also contributes to the richness of the local cuisines. Edible wild plants that grow spontaneously in the regions are considered as the main product and by-product in the preparation of many dishes in traditional kitchens. Ferula orientalis Linnaeus (1753) is one of the medicinal aromatic plants that can grow spontaneously in the regions and belongs to the parsley family, which is called with its botanical name. With its different species, the çaşar plant can be grown in different geographical areas from Bodrum to Kars in our country. The gene center of the plant is Central Asia. There are 17 species in total in Anatolia, 8 of which are endemic. In this study, the general characteristics and usage patterns of the çaşır (Ferula orientalis L.) plant belonging to the Ferula family, which grows spontaneously in some geographical areas of Turkey, were examined. Thanks to the nutritional components it contains, the herb has therapeutic properties in circulatory system disorders, strengthening of muscles and nerves, diabetes, neurological diseases, asthma, tuberculosis, cough, cholesterol-lowering, normalization of hemoglobin level, cleansing the body from heavy metals, toxins and salts, and hemorrhoids. The çaşır plant, which is used as the main ingredient after being boiled and pickled in meals, is consumed in different types of dishes, especially in brine, in Erzurum local cuisine. With the study, it was tried to emphasize that the awareness of endemic grass species such as çaşır not only in the regions where they grow, but also in the country and in the world should be increased.</p> </div> </div> </div> Elif Esma Karaman, Aybuke Ceyhun Sezgin Copyright (c) 2022 Journal of Interdisciplinary Food Studies http://creativecommons.org/licenses/by-nc/4.0/ https://www.foodstudiesjournal.com/index.php/1/article/view/27 Thu, 30 Jun 2022 00:00:00 +0300