GASTRONOMİ EĞİTİMİ ÜZERİNE BİR DEĞERLENDİRME by Hüseyin Öney

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GASTRONOMİ TURİZMİ SWOT ANALİZİ: ANKARA ÖRNEĞİ by Enes Araç, Güllü Arı

Subjects: “…gastronomi turizmi…”
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National Gastronomy and Gastronomic Tourism of Montenegro on its Way to the European Union by Vujačić Vesna, Kukanja Marko, Janinović Jovana

Subjects: “…gastronomy…”
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Modern Mutfak (Nouvelle Cuisine) Anlayışının Gabriel Tarde’nin Sosyal Taklit Teorisi ve İletişim Bağlamında Analizi by Uğur Kaçan

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An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’de... by Gürkan Akdağ

Subjects: “…sustainable gastronomy tourism…”
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Alternatif Bir Gastronomi Tarihi İncelemesi: Resim Sanatında Yemek Hazırlıkları ve Mutfak Sahneleri by Defne Akdeniz

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Postmodern Kentsel Mekânda Gastronomi Kültürünün Dönüşümü Sürecinde Maddi Kültürün Estetikleştirilmesi by Cem Tutar, Durmuş Durukan

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« La chère et la chair » : gastronomie et prostitution dans les grands restaurants des boulevards au xixe siècle by Lola Gonzalez-Quijano

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Creative Cuisine in The Mountains: Yörük Food Culture by Akdag Gürkan, Soylu Aykut Göktuğ

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Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty by Carla Matos, Manuela M. Moreira, Hélio Loureiro, Lígia Rebelo Gomes

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Tradition et identité alimentaire : discours médiatiques sur La Binerie Mont-Royal by Gwenaëlle Reyt

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The effect of different cooking techniques on some sensory properties of pheasant meats by Yılmaz Seçim, Serdar Güler, Zahit Kutalmış Kaya, Yusuf Biçer, Emre Arslan, Kemal Kırıkçı

Subjects: “…gastronomy…”
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Mykonos : Lieu remarquable de rencontre et de confrontation entre les habitants permanents et les touristes by Olivier Etcheverria

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Suicides of famous chefs of today: stories and reasons by Oksana Nykyha, Olha Romanchuk, Rostyslav Koval, Myroslava Danylevych, Yuliia Kalymon

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TOURIST PERCEPTIONS ABOUT FOOD SERVICE CHARACTERISTICS IN ACCOMMODATION ENTERPRISES: AN IMPORTANTANCE-PERFORMANCE ANALYSIS by Zeki Akıncı, Gülseren Yurcu, Caner Küçüker

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The Impact of Domestic Gastronomic Festivals on the Local Accomodations by István Bottyán

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Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

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Gastronomy Tourism Promotion: The Uniqueness of Culinary Attraction and Storytelling by Ayu Nurwitasari, Vanessa Gaffar, Lili Adi Wibowo, Mokh Adib Sultan

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Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients by Juan Carlos Romero-Benavides, Rodrigo Duarte-Casar, Marlene Rojas-Le-Fort, Natalia Bailon-Moscoso

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Sources of History of Gastronomy at the Department of Manuscripts in Wroblewski Library of the Lithuanian Academy of Sciences by Danguolė Narkevičienė, Rimvydas Laužikas

Subjects: “…History of Gastronomy…”
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