Contemporary Studies and Theories in Gastronomy and Food Science (Paperback, 1st)

Preface ? List of Contributors ? Gonul GOKER/?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 ? Bulent DEM?RA?: Chapter 6 "Slow" Concept in Tourism: Slow Food, Slow City, Slow Travel, Slow Tourist, Slow Tourism and Sustainability ? Mehmet KIZILELI/Kadir CETIN: Chapter 7 Using Molecular Gastronomy as an Attractive Element in Turkish Cuisine ? Hilal KESK?N/Damla BAYLAN KALAYCI: Chapter 8 Innovative Culinary Development (ICD) ? Oznur CUMHUR/Aysu ALTA?: Chapter 9 Current Status of Wine Industry and Wine Tourism in Turkey ? Songul KILINC ?AHIN/Deniz TA?DEM?R: Chapter 10 Evaluation of Turkish Coffee in the Scope of Gastronomy Tourism ? Ay?e Gulnihal KAHRAMAN, Gulsun 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 UNER: Chapter 13 Types of Cheese Used in Traditional Turkish Cuisine ? Melike CAKIR KELE?: Chapter 14 Gastronomy Tourism Resources and Local Food ? Emrah ORGUN: Chapter 15 Gastronomy Experience and Sustainable Gastronomy Tourism ? Eren YALCIN/Ay?e Bu?ra MADENC?/Umit SORMAZ: Chapter 16 Digital Transformation and E-Gastronomy ? Tufan SUREN: Chapter 17 The Place of Nutrition in the Discipline of Gastronomy ? ?brahim CEK?C/Adem ADEMO?LU: Chapter 18 The Components of Gastronomy Image ? Nihat DEM?RTA?/Fikret GOKCE/Duygu BABAT: Chapter 19 Tour Guidance on Gastronomy ? Muhabbet CEL?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 ? Hakkı CILGINO?LU/Kaan Berk DALAHMETO?LU: Chapter 21 The Role of Social Media in Marketing of Gastronomy ? Sibel ONCEL/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 KOCAK B?LG?N/?evki ULEMA: Chapter 24 Sharing Economy in Tourism Industry ? Serdar COP/Mehtap CERKEZ: 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 Koksal SEZG?N/Ahu SEZG?N/Burcu ILGAZ: Chapter 28 Specification of Cook Selection Criteria and Importance ? Seda DER?NALP CANAKCI: 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 C?FTC?: Chapter 31 The Place of Local Seeds in Sustainable Gastronomy Tourism