Current Research on Gastronomy and Culinary Arts-VI
Synopsis
Food and beverages have held fundamental importance throughout human history. Initially consumed solely for survival within the hunter-gatherer lifestyle, food has transformed into a cultural phenomenon, a motivator for travel in modern times. Initially essential for meeting basic needs, food has gained multifaceted value over time, becoming intertwined with numerous disciplines such as medicine, art, tourism, and education. Culinary culture, shaped by societies' eating and drinking practices, emerges as a reflection of changes and interactions over time, becoming a significant attraction in national promotion and tourism activities. This function of culinary culture reveals that gastronomy has created its own unique market, paving the way for the emergence of the concept of gastronomic tourism. Although academic studies in the field of gastronomic tourism have increased quantitatively in recent years, many issues still need to be researched and deepened. In this context, we hope that this book will make a meaningful contribution to the gastronomy and tourism literature; We extend our sincere thanks to the valuable chapter authors who supported the creation process of this study with their qualified expertise.
Chapters
How to cite this book
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Published
ISBN
DOI
Statistics
Categories
Copyright (c) 2025 Kansu Gençer- Hasibe Yazıt; Serap Nazır- Uğur Can Aykanat- Merve Karakurluk- Yasemin Ersoy- Mehmet Polat- Okan Oğuz- Mehmet Özdamar- İbrahim Canbey- Ömür Alyakut- Simon Abou Fayad- Davut Uysal- Viana Hassan- Marie-Charbel Raymond Badran- Gülsüm Yurtseven- İrem Çafa- Yılmaz Seçim- Ayşe Büşra Madenci