Gastronomy Attractions and Practices in Tourism

This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.

This book includes studies carried out with a scientific purpose in gastronomy and hospitality in tourism and aims to provide theoretical and practical contributions to both academicians and sector employees. In line with this purpose, the importance and awareness of in tourism, especially gastronomy and food, is revealed, so it is possible to associate conceptual studies with other areas of tourism. In addition, the content has been enriched with examples of hospitality applications in tourism.

Autorentext

rfan Yaz c ölu, is working as an academician at the Department of Gastronomy and
Culinary Arts at Ankara Hac Bayram Veli University, Turkey. His research interests
include tourism, gastronomy, hospitality and tourism industry.

Alper I n, PhD., is working as an academician at the Department of Gastronomy
and Culinary Arts at Ankara Hac Bayram Veli University, Turkey. His research interests
include tourism, gastronomy, food & beverage management and destination
marketing.

Özgür Yayla is currently an associate professor in the Faculty of Tourism, Manavgat at
Akdeniz University, Turkey. He received his Master's degree in tourism management
and PhD 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.

Inhalt

Preface - List of Contributors - Gönül GÖKER/ lknur AYAR: Chapter 1 Evaluation of Consumer Attitudes towards Restaurant Businesses in the COVID-19 Period - Esra AH N: 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 O AN: Chapter 4 Food Waste from the Perspective of Food and Beverage Businesses - hsan KAZKONDU: Chapter 5 The Comparison of Fast-Food and Slow-Food Movements in Terms of Gastronomic Aspects - Bülent DEM RA : Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability - Mehmet KIZILELI/Kadir ÇETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine - Hilal KESK N/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) - Öznur CUMHUR/Aysu ALTA : Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey - Songul KILINÇ AHIN/Deniz TA DEM R: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism - Ay e Gülnihal KAHRAMAN, Gülsün YILDIRIM/Ay en ERTA : 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 YET M/Mete Han ÜNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine - Melike ÇAKIR KELE : Chapter 14 Gastronomy Tourism Resources and Local Food - Emrah ÖRGÜN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism - Eren YALÇIN/Ay e Bü ra MADENC /Ümit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy - Tufan SÜREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy - brahim ÇEK Ç/Adem ADEMO LU: Chapter 18 The Components of Gastronomy Image - Nihat DEM RTA /Fikret GÖKÇE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy - Muhabbet ÇEL K/Mustafa AKSOY: Chapter 20 The Evaluation of Eating Out Experiences of Local Tourists Visiting Gastronomy Cities Within the Framework of the Expectation Confirmation Theory - Hakk ÇILGINO LU/Kaan Berk DALAHMETO LU: Chapter 21 The Role of Social Media in Marketing of Gastronomy - Sibel ÖNÇEL/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 KOÇAK B LG N/ evki ULEMA: Chapter 24 Sharing Economy in Tourism Industry - Serdar ÇÖP/Mehtap ÇERKEZ: Chapter 25 From the Discovery of Fire to ndustry 5.0: Past, Present and Future of Gastronomy - Burcu Ay enur 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 Köksal SEZG N/Ahu SEZG N/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance - Seda DER NALP ÇANAKÇI: Chapter 29 Special Interest Tourism in Kars Province - lkay YILMAZ/Nurten BEYTER/Esra KANO LU: Chapter 30 Studies to Reduce Food Loss in Tourism - Berker Ç FTÇ : Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism