UNIVERSALLY RECOGNIZED INSTRUMENTAL GASTRONOMIC BEHAVIOUR

This study aims to analyze the use of a significant sound generated through the instrumental use of the objects which are located in the service areas of gastronomic settings, and which, in time, came to achieve universal recognition, during events where groups had been catered with food and beverages throughout the history of civilizations, and which served a variety of purposes such as celebration, commemoration, plain old fun, official or religious ceremonies and so on. The goal is to come up with an explanation as to why these sounds are preferred to verbal communication in those settings. “A multidisciplinary approach to conservation and analysis serves better in the process of choosing and assessing professional sounds.” (Yi？it, N., 2012) Even though the professional sounds concept frequently mentioned in that study referred to individuals who sang and who had trained their voices, the present study was rather inspired by that earlier work, and instead focused on identifying the sounds of gastronomic tools and equipment used in a professional manner for expression purposes. In the culture prevailing in the land of Turkey, certain combinations are now considered universal preferences. For instance halva is combined with hymns, ？i？ k？fte is considered a match with unmetered folk songs, and raki is often consumed along the tunes of Turkish classical music. Alongside these examples of music and gastronomy, the use of tools and equipment which played a part in the development of gastronomy as a science also entails certain references particularly when combined with sounds which serve as the building blocks of music. The analysis of these references can go a long way in terms of developing and understanding the future of the behavioral culture in gastronomy