Global Concepts in Gastronomy

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.