"Contemporary Studies and Theories in Gastronomy and Food Science" presents a collection of scholarly investigations centered around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.
Contemporary Studies and Theories in Gastronomy and Food Science presents the most current research and theories in the field of gastronomy and food science by focusing on innovative methodologies, critical perspectives and contemporary issues, this comprehensive work provides valuable information for professionals, researchers and academics.
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 Koē: The Use of Food in Childrens Books: A Review
Ahu Sezgin: An Organic Transformation Story: Deirmen Farm Ayhan
Dadeviren and Yusuf Ziya Akba: Evaluation of Bursas Geographically
Indicated Food Products within the Scope of Gastronomy Tourism Maksut
Özkekek: The Emergence of New Culinary Movements Zuhal Özdemir Yaman and
Büra Yeilyurt Sadiē: Cultural Heritage in Gastronomy Sena Ekinci and
Nevzat Emrah Özēelik: Journey to Chocolate Gökhan alli and Sercan Kadam:
General Characteristics and Historical Processes of Turkish Cuisine Betül
Öztürk, Didem Tira, 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 eyda Yayla: Digital Nomads as
Culinary Ambassadors Berrin Güzel and Ilgaz Feray Demira: Artificial Meat
as a Gastronomic Element Vedat Kayi and Atif Akkil: Waste- Free Kitchen
Management in Gastronomy Ali en: 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 Aye 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
Ēekiē: Intangible Cultural Aspects of the Gastronomic Product Ēalar Bayar:
The Effects of Tablecloth Selection on Consumer Feelings in Gastronomy Özge
Adan Gök and Ceren Miral Ēavdirli: Storytelling as a Marketing Tool in
Gastronomy Tourism Eda Güne and Doukan Bayesen: Introduction to Pastry
Making: History, Classification, Education, and Pastry Making Practices
Mehmet Fatih Kayran: Gastronomy Photography S. Ceylin anli Kayran:
Gastronomy Museum Ēari Sürücü: Gastronomic Tourism Products within the
Scope of Intangible Cultural Heritage Elif Zeynep Özer and Alper Ēevik:
Taste and Flavor Perception Emel Kaynakci and Irem Serra Peken: The Role
of Mass Nutrition Systems in Food Allergen Management Ayen Erta Sabanci
and Ekin Akbulut: Evaluation of Gastronomic Elements of Railway Travel Routes
in Turkey Sena Bakir and Aye Gülnihal Altin: Sensory Analysis and Consumer
Perception in Gastronomy Soner Özyalēin 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.
Irfan Yazcoglu is Professor at Ankara Hac Bayram Veli University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management.
Ozgur Yayla is Associate Professor at the Manavgat Tourism Faculty, Akdeniz University, Turkey. His primary research interests involve recreational activities, service quality, tourist behaviour and destination marketing.
Alper Isn is Associate Professor at Izmir Katip Celebi University, Faculty of Tourism. His main research interests are tourism management, gastronomy and hotel management.
Fuat Bayram is Assistant Professor at Bolu Abant Izzet Baysal University, Mengen Vocational School, Department of Hotel, Restaurant and Catering Services. His main research interests are gastronomy and culinary arts and tourism management.
Eren Yalcn is a research assistant at Selcuk University, Faculty of Tourism. His main research interests are gastronomy and nutrition.
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