Exploring the Intersection of Gastronomy and Tourism: Trends, Challenges, and Opportunities aims to provide both theoretical and practical contributions for academics and industry professionals by covering scientific studies in the field of tourism. This book emphasizes the importance of gastronomy and food in tourism and offers the opportunity to relate conceptual studies to other areas of tourism. It also provides readers with practical and applicable information thanks to its content enriched with examples of hospitality applications in tourism.
Salih ÇAKICI, Rahman TEMZKAN: From Antiquity to the Digital Age: The
Evolution of Gastronomic Terminology and Its Modern Reflections - Doukan
BAYESEN, Beydanur NZAM, Enis Edip AKICI: Aesthetics and Decoration
Techniques in Pastry - Ayen ERTA SABANCI, Neslihan ONUR: Factors That
Influence the Food Culture - Erkan DENK, Yeim DURSUN DENK: Olive Oil Tourism
Potential with Examples from Turkeys Olive Species - Mevlüt UYAR, Hilmiye
KISA: Zero Waste Management: The Case of Alanya Municipality and Tourism -
Emircan YILMAZ, Dilan ARABACIOLU: Different Generations, Different Voices:
The Intergenerational Perception of Restaurant Soundscapes - Deniz YEL,
Seher ÇELK YEL: Traditional Dishes on the Verge of Being Forgotten: A
Research on Bitlis Province - Özkan SÜZER: The Role of Cellular Agriculture
in Sustainable Gastronomy - Zühal AKSAKALLI BAYRAKTAR: Traditional Dining
Experience and Esnaf Lokantalar: A Conceptual Evaluation - Elif Esma KARAMAN
TAKESENLGL: The Effect of Marinating on Flavor and Texture of Meat: A
Gastronomic Perspective - Gökhan ALLI, Berker ÇFTÇ: The Power of Taste:
Gastrodiplomacy in International Relations - Sena EKNC: Thickeners and
Gelling Agents Used in Dessert and Cake Production - Ceyhun UÇUK:
Multisensory Meal - rem Serra PEKEN: Dietary Behaviors on Holiday: Obesity,
Microbiota and Dietary Preferences - Vedat KAYI: Vegetarian Cuisine - Aye
KOÇ APUHAN: Gastronomy Festivals: A Force for Revitalizing Tourism or a
Burden for Local People? - Mehmet MEK: UNESCO Creative Cities Network:
Gastronomy Theme and Türkiye - Nurten BEYTER, lkay YILMAZ: Fermented Foods
in Gastronomy - Zehra BULUT: Investigation of Three-Dimensional (3D) Food
Printing Technology as an Innovative Approach in Gastronomy - Bülent
YORGANCI, Gönül AKIN: Gastronomical Elements in Airports - Samet MISIR,
Meryem CAN: Pet Gastronomy: Flavor, Nutrition and Sustainability for Pets -
Taner UYAN, Burak BAYRAK, Halil Ercan KOCATA, Sinan KARAKAYA: Evaluation of
Local Herbs in Gastronomy in Terms of Sustainability - Kardelen YILDIZ, Oktay
BEKAR, eyma YÜCEL: Use of Artificial Intelligence in Gastronomy - Gulsun
YILDIRIM, Sena BAKIR: Food Safety in Street Foods: Current Challenges and
Improvement Strategies in Gastronomy Tourism - Betül ÖZTÜRK: The
Sustainability Characteristics in Michelin Green Starred & Gault-Millau
Sustainable-Award Restaurants - Abdullah BADEM, Ergin FDAN: An Evaluation of
Turkeys Sweet (Chickpea) Sourdough Breads - Elçin Duygu TUCU, Ecem NCE
KARAÇEPER: Perceptual Recall and Emotional Anchoring: The Role of
Autobiographical Memory in Shaping Attitudes toward Maternal Food Experiences
- Aysun BÜYÜKGENÇ, Çala ÖZER: Soups and Their Classification in Turkish
Culinary Culture - Serkan SEMNT, Vildan TÜYSÜZ: A New Trend: Black Foods -
Özlem ÖZER ALTUNDA, Aye Nur USLU: Zero Waste Kitchens: Gastronomic
Approaches to Prevent Food Waste - Selin GÜLOLU, Seda GENÇ: The Evolution of
Cooking Methods and Ingredients in Turkish Cuisine: From Central Asia to
Anatolia - Sibel AYYILDIZ: Entomophagy: A Preventive Measure against Food
Scarcity or Merely a Novel Gastronomic Experience?
rfan Yazcolu is professor at Ankara Hac Bayram Veli University.
Özgür Yayla is associate professor at Akdeniz University.
Alper In is associate professor at Kyrgyz-Turkish Manas University.
Yener Oan is associate professor at Krehir Ahi Evran University.
Eren Yalçn is research assistant at Selçuk University.
Lisainfo e-raamatute kohta