Vol. 3 No. 1 (2015): Journal of Tourism and Gastronomy Studies

Research Articles

• Cretan Food Culture and It’s Sustainability

  Oya Berkay KARACA, Oya YILDIRIM, A.Celil ÇAKICI

  3-13

  • Pdf (Türkçe)
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• Identifying the Student Preferences of Food and Beverage Companies

  Tuğba BEYAZKAYA, Menekşe CÖMERT

  72-79

  • Pdf (Türkçe)
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• Healthy Nutrition and Traditional Foods

  Demet KOCATEPE, Alpay TIRIL

  55-63

  • Pdf (Türkçe)
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• Culinary Culture from Mesopotamia to the Present

  Ertuğrul DÜZGÜN, Fügen DURLU ÖZKAYA

  41-47

  • Pdf (Türkçe)
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• Gastronomy Tourism: An Empirical Study on Domestic Tourists in Ayvalık

  Ayhan GÖKDENİZ, Barış ERDEM, Yakup DİNÇ, Sabriye ÇELİK UĞUZ

  14-29

  • Pdf (Türkçe)
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• The Approach of Local People to Earth Market in Cittaslow Cities: The Case of Imbros Destination

  Bekir EŞİTTİ, Damla DEMİR HARPUTLUOĞLU

  64-71

  • Pdf (Türkçe)
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• Turkish Cuisine Applications of Enterprises Serving in Food and Beverage Sector in Istanbul

  Ümit SORMAZ

  48-54

  • Pdf (Türkçe)
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• Conceptual Analysis of Sustainable Tourism Phenomenon by Means of Word Association Test: Ürgüp Sample

  Emrah KESKİN, Emrah ÖRGÜN

  30-40

  • Pdf (Türkçe)
  • Pdf (Türkçe)