An Assessment on The Concept of Comfort Food
Chapter from the book:
Kalemci Tüzün,
İ.
&
Öksüz,
M.
(eds.)
2023.
Multifaceted Research in The Field of Tourism II.
Synopsis
Comfort food is a definition used for foods that differ according to culture, gender, age and psychological situation of the person, are usually associated with childhood, are often high in calories, and to which the person attributes different symbols with nostalgic and emotional ties. In this consumption model, the reasons why the person prefers foods that he/she does not prefer in his/her daily diet are negative mood, sensory connotations, nostalgic elements or background, memories and the brain's reward mechanism. In comfort food preferences, the person determines his/her preferences according to the nutritional codes of the society he belongs to as a reflection of the cultural or ethnic society which he/she is a member of. The expression 'comfort' in this definition is used for the psychological or physiological relaxation that the person perceives in his/her consumption preferences and after consumption. The preferred foods and the mental situation of the person change the representation the food. While comfort food is preferred by women to alleviate negative emotional situation, men prefer it to get rid of or get away from negative emotions.
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Copyright (c) 2023 İpek Kalemci Tüzün- Merve Öksüz; Damla Bellikli- Aylin Yalın- Şükran Öktem- Fatih Çavuşoğlu- Yaşar Yiğit Kaçmaz- Seza Zerman- Utku Ongun- Derya Baykal Baysal- Mehmet Şimşek- Enver Şimşek- Hasan Cinnioğlu- G. Senem Gençtürk Hızal- Ebru Akçay- Murat Nazlı- Çağrı Bulut- Barış Armutçu- Mete Ünal Girgen- Alim Malta- İlkcan Cilasın- Doğuş Macit- Rana Şat- Emre Murat- Büşra Dokuz Murat- Gülsevdi Öztürk- Fatma Koç- Erkan Denk- Sadık Can Gazelci- Melda Gazelci- Nevin Şanlıer