Alternative protein sources for individuals on a vegan diet; meat analogs
Küçük Resim Yok
Tarih
2024-12-10
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Peter Lang AG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This collection presents scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.
Açıklama
Anahtar Kelimeler
Alternative Tourism Types, Covid-19, Cultural Heritage, Gastronomy, Hotel Management, Marketing, Recreation, Technology in Toursim, Tourism Industry, Tourism Management, Tourist‘s Behaviour
Kaynak
Contemporary Studies and Theories in Gastronomy and Food Science
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Yazicioğlu, İ., Yayla, Ö., Işın, A., Bayram, F., Yalçın, E. (2025). Contemporary Studies and Theories in Gastronomy and Food Science. Berlin, Germany: Peter Lang Verlag. Retrieved Mar 5, 2025, from 10.3726/b22455
