Contemporary Studies and Theories in Gastronomy and Food Science
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Contemporary Studies and Theories in Gastronomy and Food Science
Yayla, OEzguer; Isin, Alper; Yazicioglu, Irfan; Bayram, Fuat; Yalcin, Eren
Peter Lang AG
11/2024
Mole
9783631922040
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Preface - List of Contributors - Goenuel GOEKER/Ilknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra SAHIN: Chapter 2 Effects of Music in the Food and Beverage Industry - Fuat BAYRAM: Chapter 3 The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses - Cihan CANBOLAT/Yener OGAN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - Ihsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Buelent DEMIRAG: Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability - Mehmet KIZILELI/Kadir CETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine - Hilal KESKIN/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - OEznur CUMHUR/Aysu ALTAS: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINC SAHIN/Deniz TASDEMIR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ayse Guelnihal KAHRAMAN, Guelsuen YILDIRIM/Aysen ERTAS: Chapter 11 Traditional Turkish Tea Culture in Gastronomy Tourism - Abdullah BADEM: Chapter 12 Traditional Terebinth Helva, Terebinth Dishes in Turkey and Its Nutritional Effects - Ufuk SAMAV/Adem YETIM/Mete Han UENER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike CAKIR KELES: Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah OERGUEN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALCIN/Ayse Buesra MADENCI/UEmit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SUEREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - Ibrahim CEKIC/Adem ADEMOGLU: Chapter 18 The Components of Gastronomy Image - Nihat DEMIRTAS/Fikret GOEKCE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet CELIK/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakki CILGINOGLU/Kaan Berk DALAHMETOGLU: Chapter 21 The Role of Social Media in Marketing of Gastronomy - Sibel OENCEL/Mehmet Selman BAYINDIR: Chapter 22 Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism - Mehmet KABACIK: Chapter 23 Health Tourism Practices in Turkey - Yasemin KOCAK BILGIN/Sevki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar COEP/Mehtap CERKEZ: Chapter 25 From the Discovery of Fire to Industry 5.0: Past, Present and Future of Gastronomy - Burcu Aysenur SAKLI: Chapter 26 An Experiential Perspective on the World's Best Restaurants - Ersan EROL: Chapter 27 The Techniques and Equipment Used in Molecular Gastronomy - Emrah Koeksal SEZGIN/Ahu SEZGIN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DERINALP CANAKCI: Chapter 29 Special Interest Tourism in Kars Province - Ilkay YILMAZ/Nurten BEYTER/Esra KANOGLU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker CIFTCI: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Alper; Alternative Tourism Types; Bayram; Contemporary; Covid-19; Cultural Heritage; Eren; Food; Fuat; Gastronomy; Gastronomy; Hotel Management; Irfan; Isin; Marketing; OEzguer; Recreation; Science; Studies; Technology in Toursim; Theories; Tourism Industry; Tourism Management; Tourist's Behaviour; Yalcin; Yayla; Yazicioglu
Preface - List of Contributors - Goenuel GOEKER/Ilknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra SAHIN: Chapter 2 Effects of Music in the Food and Beverage Industry - Fuat BAYRAM: Chapter 3 The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses - Cihan CANBOLAT/Yener OGAN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - Ihsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Buelent DEMIRAG: Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability - Mehmet KIZILELI/Kadir CETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine - Hilal KESKIN/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - OEznur CUMHUR/Aysu ALTAS: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINC SAHIN/Deniz TASDEMIR: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ayse Guelnihal KAHRAMAN, Guelsuen YILDIRIM/Aysen ERTAS: Chapter 11 Traditional Turkish Tea Culture in Gastronomy Tourism - Abdullah BADEM: Chapter 12 Traditional Terebinth Helva, Terebinth Dishes in Turkey and Its Nutritional Effects - Ufuk SAMAV/Adem YETIM/Mete Han UENER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike CAKIR KELES: Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah OERGUEN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALCIN/Ayse Buesra MADENCI/UEmit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SUEREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - Ibrahim CEKIC/Adem ADEMOGLU: Chapter 18 The Components of Gastronomy Image - Nihat DEMIRTAS/Fikret GOEKCE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet CELIK/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakki CILGINOGLU/Kaan Berk DALAHMETOGLU: Chapter 21 The Role of Social Media in Marketing of Gastronomy - Sibel OENCEL/Mehmet Selman BAYINDIR: Chapter 22 Evaluation of Geographically Indicated Products within the Scope of Gastronomy Tourism - Mehmet KABACIK: Chapter 23 Health Tourism Practices in Turkey - Yasemin KOCAK BILGIN/Sevki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar COEP/Mehtap CERKEZ: Chapter 25 From the Discovery of Fire to Industry 5.0: Past, Present and Future of Gastronomy - Burcu Aysenur SAKLI: Chapter 26 An Experiential Perspective on the World's Best Restaurants - Ersan EROL: Chapter 27 The Techniques and Equipment Used in Molecular Gastronomy - Emrah Koeksal SEZGIN/Ahu SEZGIN/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DERINALP CANAKCI: Chapter 29 Special Interest Tourism in Kars Province - Ilkay YILMAZ/Nurten BEYTER/Esra KANOGLU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker CIFTCI: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Alper; Alternative Tourism Types; Bayram; Contemporary; Covid-19; Cultural Heritage; Eren; Food; Fuat; Gastronomy; Gastronomy; Hotel Management; Irfan; Isin; Marketing; OEzguer; Recreation; Science; Studies; Technology in Toursim; Theories; Tourism Industry; Tourism Management; Tourist's Behaviour; Yalcin; Yayla; Yazicioglu
