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    Class Phenomenon in Media
    (INT ORGANIZATION CENTER ACAD RESEARCH, 2014) Avcioglu, Gurcan Sevket
    This study consists of a theoretical comparison of the representations of Marxist and Weberian class perceptions on media. In Marxist theory, classes are associated with production whereas in Weberian theory they are based on consumption. Therefore, while Marxism makes class distinction on the basis of possession of means of production, Weberian class distinction is made on the basis of status. On the other hand, it is observed that consumption-based status gains weight in the relationship between media and social class or in the representation of classes in media. Apart from the ruling/bourgeois class, issues concerning the problems of workers and other classes, their working conditions and their rights occupy very little space in the media, whereas situations that reinforce the positions of consumption-oriented middle classes are represented more predominantly. Therefore, the media does not have a purpose that reveals or strengthens a transformative class consciousness. Class consciousness has turned into a lifestyle and a desire for social prestige because economic and social developments have drawn classes closer to one another. Individuals from all layers whose incomes have increased and who are at the same time in a position to benefit from social and political opportunities began to position themselves in the middle class.
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    DIFFERENTIATION BASED ON GENDER IN IRANIAN FOOD CULTURE
    (INT ORGANIZATION CENTER ACAD RESEARCH, 2016) Avcioglu, Gurcan Sevket; Avcioglu, Gamze Gizem
    The purpose of this study is to reveal how gender differentiation in the food preparation and consumption behaviors crystallizes in Iran. To this end, observations were made in Tehran, the capital city of Iran, for a period of one month in 2014. Apart from the observations, in order to be able to determine gender differentiations and gender roles in regard to food preparation and consumption, interviews were also held with ten people from different jobs, genders and ages using a semi-structured interview form. As a result of the observations and interviews, it can be stated that modernizations has taken place especially in regard to eating out. However, it was found that traditional gender patterns and gender roles continue with regard to food preparation and consumption at home. In short, the food is seen as a woman's thing.
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    Iranian and Turkish Food Cultures: A Comparison through the Qualitative Research Method In Terms of Preparation, Distribution and Consumption
    (INT ORGANIZATION CENTER ACAD RESEARCH, 2015) Avcioglu, Gamze Gizem; Avcioglu, Gurcan Sevket
    The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Teheran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds.
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    LABOUR, CYBERNETICS AND SOCIETY
    (SELCUK UNIV, FAC LETTERS, 2017) Avcioglu, Gurcan Sevket
    The cybernetics theory, which was developed in the field of mechanical sciences, is based on the principle of supervision and management of machinery and human beings through feedback. Norbert Wiener, author of the book which we are introducing, is one of those who had a significant part in the development of the theory. Wiener makes an attempt to adapt the cybernetics theory, which was designed on machinery, to society or social organizations. Cybernetics is based on the concepts of communication and control. Everything in nature, including society, is inclined to disappear or become irregular, which is called entropy. Society should improve its ability for feedback and control to be able to withstand entropy. Wiener's cybernetics theory argues that it is an encompassing theory for societies. Although cybernetics has served as a base for some approaches in communication, it has not been developed adequately enough to be used in explaining societies. Therefore, we are of the opinion that the cybernetics theory is more appropriate for an analysis of small groups or small- scale social organizations.