Akademik Veri Yönetim Sistemi
Food and Humanity, cilt.7, 2026 (ESCI, Scopus)
This study aims to explore the relationship between the sensory and cultural evaluations of 150 flying chefs working in airline catering services regarding Turkish and Mexican cuisines, their food choices, and their professional nutritional decisions. Conducted using a convergent parallel mixed methods approach, the research integrates quantitative survey data and qualitative semi-structured interviews (15 chefs) by combining sensory consumer science with sustainable food systems. Key findings show that food preferences are structured under local (50.9% variance), basic (5.7%), and industrial (2.6%) consumption dimensions; qualitative analyses highlight themes of taste, naturalness, nostalgia, and community (detailed reliability, validity, and model fit indices are presented in the methods and findings sections). Overall, this exploratory study highlights the potential role of flying chefs as sensory-cultural “intermediaries” within global food systems and identifies significant relationships among local culinary practices, sensory preferences, cultural identity, and perceptions of sustainability. The study offers an interdisciplinary perspective on the decision-making processes of this professional group.