Contemporary Studies and Theories in Gastronomy and Food Science

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.

This collection presents scholarly investigations centred 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.

Autorentext

Irfan Yaz c og lu 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 Is n is Associate Professor at I zmir 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 I zzet 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 Yalc n is a research assistant at Selcuk University, Faculty of Tourism. His main research interests are gastronomy and nutrition.

Inhalt

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: De irmen Farm - Ayhan Dädeviren and Yusuf Ziya Akbä: Evaluation of Bursa's Geographically Indicated Food Products within the Scope of Gastronomy Tourism - Maksut Özke kek: The Emergence of New Culinary Movements - Zuhal Özdemir Yaman and Bü ra Ye ilyurt Sädiç: Cultural Heritage in Gastronomy - Sena Ekinci and Nevzat Emrah Özçelik: Journey to Chocolate - Gökhan alli and Sercan Kadam: General Characteristics and Historical Processes of Turkish Cuisine - Betül Öztürk, Didem Tirä, 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 Demirä: 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 Ay e 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 - Çälar 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 Güne and Do ukan Bayesen: Introduction to Pastry Making: History, Classification, Education, and Pastry Making Practices - Mehmet Fatih Kayran: Gastronomy Photography - S. Ceylin anli Kayran: Gastronomy Museum - Çäri 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 Pek en: The Role of Mass Nutrition Systems in Food Allergen Management - Ay en Ertä Sabanci and Ekin Akbulut: Evaluation of Gastronomic Elements of Railway Travel Routes in Turkey - Sena Bakir and Ay e 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.