Contemporary Studies and Theories in Gastronomy and Food Science

Irfan Yazıcıog˘lu is Professor at Ankara Hacı 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，ın 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 Yalcın is a research assistant at Selcuk University, Faculty of Tourism. His main research interests are gastronomy and nutrition.

• 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: Değirmen Farm – Ayhan Dağdeviren and Yusuf Ziya Akbaş: Evaluation of Bursa’s Geographically Indicated Food Products within the Scope of Gastronomy Tourism – Maksut Özkeşkek: The Emergence of New Culinary Movements – Zuhal Özdemir Yaman and Büşra Yeşilyurt Sağdiç: Cultural Heritage in Gastronomy – Sena Ekinci and Nevzat Emrah Özçelik: Journey to Chocolate – Gökhan Şalli and Sercan Kadam: General Characteristics and Historical Processes of Turkish Cuisine – Betül Öztürk, Didem Tiraş, 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 Şeyda Yayla: Digital Nomads as Culinary Ambassadors – Berrin Güzel and Ilgaz Feray Demirağ: Artificial Meat as a Gastronomic Element – Vedat Kayiş and Atif Akkil: Waste- Free Kitchen Management in Gastronomy – Ali Şen: 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 Ayşe 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 – Çağlar 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 Güneş and Doğukan Bayesen: Introduction to Pastry Making: History, Classification, Education, and Pastry Making Practices – Mehmet Fatih Kayran: Gastronomy Photography – S. Ceylin Şanli Kayran: Gastronomy Museum – Çağri 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 Pekşen: The Role of Mass Nutrition Systems in Food Allergen Management – Ayşen Ertaş Sabanci and Ekin Akbulut: Evaluation of Gastronomic Elements of Railway Travel Routes in Turkey – Sena Bakir and Ayşe 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.