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Global Concepts in Gastronomy

Global Concepts in Gastronomy

Liste Fiyatı : 279,00TL
Satış Fiyatı : 195,30TL
Kazancınız : 83,70TL
9786256489370
363659
Global Concepts in Gastronomy
Global Concepts in Gastronomy
195.30

Editör: Dr. İbrahim Çekiç, Dr. Yener Oğan

Yazarlar:

Burcu Gülsevil BELBER, Ebru GÜNEREN

Bihter ZEYBEK, Samet Can AKSU, Ayşegül EKER

Fatma HAYIT

Mehmet KABACIK, Samet Can AKSU

Aybüke TOKUR, Faruk YÜKSEL

Yavuz YALÇIN, Emircan YILMAZ

Muhabbet ÇELİK, Esra BALIKÇI

Fatih YILDIZ

Mehmet GÜLLÜ, Zühal ÖZDEMİR YAMAN

Emircan YILMAZ, Yavuz YALÇIN

Elif Esma KARAMAN

Çağla DEMİR

Gökhan ONAT, Yusuf KARAKUŞ

Gülçin ÖZBAY, Serkan SEMİNT

Berrin ONURLAR

Zühal ÖZDEMİR YAMAN, Büşra YEŞİLYURT

 

AÇIKLAMA

This book aims to open the doors to this multidimensional world by focusing on

the conceptual framework of gastronomy and providing readers with new

intellectual frameworks and perspectives. The content of the book has been

designed considering the current gastronomy trends worldwide. In this

context, initially, neglected concepts in gastronomy literature were identified,

and their shape and content characteristics were explained by drawing on

existing literature. For instance, concepts such as gastronomy museology,

gastronomy literacy, and gastronomic value typology were addressed

independently for the first time in this book, and the overall framework of

these concepts was established. Additionally, some commonly used concepts

in gastronomy literature were reinterpreted and defined. The book consists of

sixteen interconnected chapters. These chapters, focusing on the specific

features of global gastronomy concepts, are structured to appeal to

academics, students, professionals in the industry, employees of local

governments, and individuals interested in gastronomy. We are grateful to the

authors and publishing staff who contributed to the preparation and

publication of this book, as we believe it would contribute to the gastronomy

literature and provide opportunities for a better understanding of the

conceptual framework of gastronomy.

  • Açıklama
    • Editör: Dr. İbrahim Çekiç, Dr. Yener Oğan

      Yazarlar:

      Burcu Gülsevil BELBER, Ebru GÜNEREN

      Bihter ZEYBEK, Samet Can AKSU, Ayşegül EKER

      Fatma HAYIT

      Mehmet KABACIK, Samet Can AKSU

      Aybüke TOKUR, Faruk YÜKSEL

      Yavuz YALÇIN, Emircan YILMAZ

      Muhabbet ÇELİK, Esra BALIKÇI

      Fatih YILDIZ

      Mehmet GÜLLÜ, Zühal ÖZDEMİR YAMAN

      Emircan YILMAZ, Yavuz YALÇIN

      Elif Esma KARAMAN

      Çağla DEMİR

      Gökhan ONAT, Yusuf KARAKUŞ

      Gülçin ÖZBAY, Serkan SEMİNT

      Berrin ONURLAR

      Zühal ÖZDEMİR YAMAN, Büşra YEŞİLYURT

       

      AÇIKLAMA

      This book aims to open the doors to this multidimensional world by focusing on

      the conceptual framework of gastronomy and providing readers with new

      intellectual frameworks and perspectives. The content of the book has been

      designed considering the current gastronomy trends worldwide. In this

      context, initially, neglected concepts in gastronomy literature were identified,

      and their shape and content characteristics were explained by drawing on

      existing literature. For instance, concepts such as gastronomy museology,

      gastronomy literacy, and gastronomic value typology were addressed

      independently for the first time in this book, and the overall framework of

      these concepts was established. Additionally, some commonly used concepts

      in gastronomy literature were reinterpreted and defined. The book consists of

      sixteen interconnected chapters. These chapters, focusing on the specific

      features of global gastronomy concepts, are structured to appeal to

      academics, students, professionals in the industry, employees of local

      governments, and individuals interested in gastronomy. We are grateful to the

      authors and publishing staff who contributed to the preparation and

      publication of this book, as we believe it would contribute to the gastronomy

      literature and provide opportunities for a better understanding of the

      conceptual framework of gastronomy.

      Stok Kodu
      :
      9786256489370
      Boyut
      :
      16,5x24
      Sayfa Sayısı
      :
      256
      Basım Yeri
      :
      Konya
      Baskı
      :
      1
      Basım Tarihi
      :
      Haziran 2023
      Kapak Türü
      :
      Ciltsiz
      Kağıt Türü
      :
      Kitap Kağıdı
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