Overview

Exploring the Intersection of Gastronomy and Tourism: Trends, Challenges, and Opportunities aims to provide both theoretical and practical contributions for academics and industry professionals by covering scientific studies in the field of tourism. This book emphasizes the importance of gastronomy and food in tourism and offers the opportunity to relate conceptual studies to other areas of tourism. It also provides readers with practical and applicable information thanks to its content enriched with examples of hospitality applications in tourism.

Full Product Details

Author:   İrfan Yazicioğlu ,  Özgür Yayla ,  Alper Işın ,  Yener OĞAN
Publisher:   Peter Lang AG
Imprint:   Peter Lang AG
Edition:   New edition
Weight:   0.593kg
ISBN:  

9783631940518

ISBN 10:   3631940513
Pages:   408
Publication Date:   31 March 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Salih ÇAKICI, Rahman TEMİZKAN: From Antiquity to the Digital Age: The Evolution of Gastronomic Terminology and Its Modern Reflections - Doğukan BAYESEN, Beydanur NİZAM, Enis Edip AKICI: Aesthetics and Decoration Techniques in Pastry - Ayşen ERTAŞ SABANCI, Neslihan ONUR: Factors That Influence the Food Culture - Erkan DENK, Yeşim DURSUN DENK: Olive Oil Tourism Potential with Examples from Turkey’s Olive Species - Mevlüt UYAR, Hilmiye KISA: Zero Waste Management: The Case of Alanya Municipality and Tourism - Emircan YILMAZ, Dilan ARABACIOĞLU: Different Generations, Different Voices: The Intergenerational Perception of Restaurant Soundscapes - Deniz YEŞİL, Seher ÇELİK YEŞİL: Traditional Dishes on the Verge of Being Forgotten: A Research on Bitlis Province - Özkan SÜZER: The Role of Cellular Agriculture in Sustainable Gastronomy - Zühal AKSAKALLI BAYRAKTAR: Traditional Dining Experience and Esnaf Lokantaları: A Conceptual Evaluation - Elif Esma KARAMAN TAŞKESENLİGİL: The Effect of Marinating on Flavor and Texture of Meat: A Gastronomic Perspective - Gökhan ŞALLI, Berker ÇİFTÇİ: The Power of Taste: Gastrodiplomacy in International Relations - Sena EKİNCİ: Thickeners and Gelling Agents Used in Dessert and Cake Production - Ceyhun UÇUK: Multisensory Meal - İrem Serra PEKŞEN: Dietary Behaviors on Holiday: Obesity, Microbiota and Dietary Preferences - Vedat KAYIŞ: Vegetarian Cuisine - Ayşe KOÇ APUHAN: Gastronomy Festivals: A Force for Revitalizing Tourism or a Burden for Local People? - Mehmet ŞİMŞEK: UNESCO Creative Cities Network: Gastronomy Theme and Türkiye - Nurten BEYTER, İlkay YILMAZ: Fermented Foods in Gastronomy - Zehra BULUT: Investigation of Three-Dimensional (3D) Food Printing Technology as an Innovative Approach in Gastronomy - Bülent YORGANCI, Gönül AKIN: Gastronomical Elements in Airports - Samet MISIR, Meryem CAN: Pet Gastronomy: Flavor, Nutrition and Sustainability for Pets - Taner UYAN, Burak BAYRAK, Halil Ercan KOCATAŞ, Sinan KARAKAYA: Evaluation of Local Herbs in Gastronomy in Terms of Sustainability - Kardelen YILDIZ, Oktay BEKAR, Şeyma YÜCEL: Use of Artificial Intelligence in Gastronomy - Gulsun YILDIRIM, Sena BAKIR: Food Safety in Street Foods: Current Challenges and Improvement Strategies in Gastronomy Tourism - Betül ÖZTÜRK: The Sustainability Characteristics in Michelin Green Starred & Gault-Millau Sustainable-Award Restaurants - Abdullah BADEM, Ergin FİDAN: An Evaluation of Turkey’s Sweet (Chickpea) Sourdough Breads - Elçin Duygu TUĞCU, Ecem İNCE KARAÇEPER: Perceptual Recall and Emotional Anchoring: The Role of Autobiographical Memory in Shaping Attitudes toward Maternal Food Experiences - Aysun BÜYÜKGENÇ, Çağla ÖZER: Soups and Their Classification in Turkish Culinary Culture - Serkan SEMİNT, Vildan TÜYSÜZ: A New Trend: Black Foods - Özlem ÖZER ALTUNDAĞ, Ayşe Nur USLU: Zero Waste Kitchens: Gastronomic Approaches to Prevent Food Waste - Selin GÜLOĞLU, Seda GENÇ: The Evolution of Cooking Methods and Ingredients in Turkish Cuisine: From Central Asia to Anatolia - Sibel AYYILDIZ: Entomophagy: A Preventive Measure against Food Scarcity or Merely a Novel Gastronomic Experience?

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Author Information

İrfan Yazıcıoğlu is professor at Ankara Hacı Bayram Veli University. Özgür Yayla is associate professor at Akdeniz University. Alper Işın is associate professor at Kyrgyz-Turkish Manas University. Yener Oğan is associate professor at Kırşehir Ahi Evran University. Eren Yalçın is research assistant at Selçuk University.

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