Contemporary Studies and Theories in Gastronomy and Food Science
Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften
9783631922040 (ISBN)
Ozgur Yayla is an Associate Professor at Manavgat Tourism Faculty in Akdeniz University, Turkey. He received his Master’s degree in Tourism Management and Ph.D. degree in Recreation Management from Gazi University. His primary research interests involve recreational activities, service quality, tourist behaviour, destination marketing and the interaction between residents and tourists in destinations. Alper Is，ı, PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at I˙mir Katip Celebi University, Turkey. His research interests include tourism, gastronomy, food & beverage management and also destination marketing. I˙fan Yaziciog˘u, Prof. Dr., is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara HacıBayram Veli University, Turkey. His research interests include tourism, gastronomy, hospitality and also tourism industry. Faut Bayram, PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at Bolu Abant I˙zet Baysal University, Turkey. His research interests include gastronomy, food & beverage management and also green hotel practices. Rabia Bolukbas，, PhD., is working as an academician at the Department of Gastronomy and Culinary Arts at Ankara HacıBayram Veli University, Turkey. His research interests include gastronomy, food & beverage management and also tourism education.
Ecem Akay and Ilkay Yilmaz: Food Allergy Knowledge, Attitudes and Practices of Food Handlers and Managers Working in Chain Food and Beverage Business in Turkey – Fatma Koç: The Use of Food in Children’s Books: A Review – Ahu Sezgin: An Organic Transformation Story: Değirmen Farm – Ayhan Dağdeviren and Yusuf Ziya Akbaş: Evaluation of Bursa’s Geographically Indicated Food Products within the Scope of Gastronomy Tourism – Maksut Özkeşkek: The Emergence of New Culinary Movements – Zuhal Özdemir Yaman and Büşra Yeşilyurt Sağdiç: Cultural Heritage in Gastronomy – Sena Ekinci and Nevzat Emrah Özçelik: Journey to Chocolate – Gökhan Şalli and Sercan Kadam: General Characteristics and Historical Processes of Turkish Cuisine – Betül Öztürk, Didem Tiraş, and Karahan Kara: Phygitalization in Gastronomy – Erdi Eren and Aybuke Ceyhun Sezgin: Reintroduction of Sprouts and Microgreens to the Gastronomy World – Seda Yilmaz: Tourist Typology and Memorable Gastronomic Experience – Hilal Kul: The Effect of Gastronomy Trends on Accommodation Preferences; Therapeutic Nutrition Tendency in Tourism Behavior – Nazanin Nikeghbal and Hilmi Rafet Yüncü: Comparison of Turkish- Iranian Dishes in the 15th Century – Esra Dogu Baykut: Plant- based Menus: A New Trend for Restaurants – Önder Yayla and Şeyda Yayla: Digital Nomads as Culinary Ambassadors – Berrin Güzel and Ilgaz Feray Demirağ: Artificial Meat as a Gastronomic Element – Vedat Kayiş and Atif Akkil: Waste- Free Kitchen Management in Gastronomy – Ali Şen: Surimi as a Gastronomic Value: A Scientific Review of Gastronomy, Origin, and Technology – Mustafa Yilmaz: The Deep Roots of Coffee Culture/ A Tasting Journey Around the World – Sibel Ayyildiz and Ayşe Nur Uslu: Alternative Protein Sources for Individuals on a Vegan Diet; Meat Analogs – Sevil Atalay Tohumcu and Gencay Saatci Savsa: Geographical Indications and Gastronomic Value Sustainability: Sherbets – Irfan Yurt: The Meeting Point of Flavors: Gastronomy Festivals – Ibrahim Çekiç: Intangible Cultural Aspects of the Gastronomic Product – Çağlar Bayar: The Effects of Tablecloth Selection on Consumer Feelings in Gastronomy – Özge Adan Gök and Ceren Miral Çavdirli: Storytelling as a Marketing Tool in Gastronomy Tourism – Eda Güneş and Doğukan Bayesen: Introduction to Pastry Making: History, Classification, Education, and Pastry Making Practices – Mehmet Fatih Kayran: Gastronomy Photography – S. Ceylin Şanli Kayran: Gastronomy Museum – Çağri Sürücü: Gastronomic Tourism Products within the Scope of Intangible Cultural Heritage – Elif Zeynep Özer and Alper Çevik: Taste and Flavor Perception – Emel Kaynakci and Irem Serra Pekşen: The Role of Mass Nutrition Systems in Food Allergen Management – Ayşen Ertaş Sabanci and Ekin Akbulut: Evaluation of Gastronomic Elements of Railway Travel Routes in Turkey – Sena Bakir and Ayşe Gülnihal Altin: Sensory Analysis and Consumer Perception in Gastronomy – Soner Özyalçin and Mete Ünal Girgen: Evaluation of Viticulture in Northern Cyprus in Terms of Gastronomy Tourism – Beysun Güneri and V. Rüya Ehtiyar: A Qualitative Study on the Implementation of the Cross- age Peer Tutoring Model in Culinary Lessons.
| Erscheinungsdatum | 24.10.2024 |
|---|---|
| Verlagsort | Berlin |
| Sprache | englisch |
| Maße | 148 x 210 mm |
| Gewicht | 551 g |
| Themenwelt | Sozialwissenschaften ► Soziologie |
| Weitere Fachgebiete ► Handwerk | |
| Schlagworte | Alper • Alternative Tourism Types • Bayram • Contemporary • Covid-19 • cultural heritage • Eren • Food • Fuat • Gastronomy • Hotel Management • Irfan • Işın • Marketing • Özgür • Recreation • Science • Studies • Technology in Toursim • Theories • Tourism Industry • Tourism management • Tourist‘s Behaviour • Yalçın • Yayla • Yazicioglu |
| ISBN-13 | 9783631922040 / 9783631922040 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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