Figures
Tables
From Antiquity to the Digital Age: The Evolution of Gastronomic Terminology and Its Modern Reflections (Salih Çakici, Rahman Temizkan)
Introduction
Gastronomy Terminology
Gastronomy Terminology in the Digital Age
Laser Cooking Application
3D Food Scanning and Food Printing
Computer Numerical Control (CNC)
Robot Chefs
IoT Applications
The Dish Design Software (DDSW)
Conclusion
References
Aesthetics and Decoration Techniques in Pastry (Dogukan Bayesen, Beydanur Nizam, Enis Edip Akici)
Introduction
History of the Pastry Industry
Aesthetics in the Pastry Industry
The Basic Principles of Design in Pastry
Fundamental Elements of Design in Pastry Arts
Decoration Techniques in the Pastry Industry
Sugar Decoration
Cream Decoration
Decoration with Chocolate
Decoration with Fruits and Sugary Ingredients
Decoration with Edible Flowers
Other Decoration Techniques
Results
References
Factors That Influence the Food Culture (Aysen Ertas Sabanci, Neslihan Onur)
Introduction
The Meaning of Food and Culture
The Relationship between Food and Culture
Factors Influencing Food Culture
Geographic Structure
Social Structure
Traditions and Customs
Population
Family
Economy
History
Religion
Technological Developments
Pandemics
Results
References
Olive Oil Tourism Potential with Examples from Turkeys Olive Species (Erkan Denk, Yesim Dursun Denk)
Introduction
Olive and Olive Oil
Olive Varieties by Region in Turkey
Aegean Region
Marmara Region
Mediterranean Region
Southeastern Anatolia Region
Black Sea Region
Conclusion
References
Zero Waste Management: The Case of Alanya Municipality and Tourism (Mevlüt Uyar, Hilmiye Kisa)
Introduction
Conceptual Framework Related to Waste
Waste
Waste Management
Zero Waste
Zero Waste Management in Alanya Municipality and Tourism
Conclusion
References
Different Generations, Different Voices: The Intergenerational Perception of Restaurant Soundscapes (Emircan Yilmaz, Dilan Arabacioglu)
Introduction
Soundscape and Tourism
Methodology
Findings
Results
References
Traditional Dishes on the Verge of Being Forgotten: A Research on Bitlis Province (Deniz Yesil, Seher Çelik Yesil)
Introduction
Methodology
Findings
Conclusions and Recommendations
References
The Role of Cellular Agriculture in Sustainable Gastronomy (Özkan Süzer)
Introduction
Sustainability and Sustainable Gastronomy
Cellular Agriculture
Evaluation of Cellular Agriculture in Terms of Sustainability
Conclusion
References
Traditional Dining Experience and Esnaf Lokantalari: A Conceptual Evaluation (Zühal Aksakalli Bayraktar)
Introduction
Esnaf Lokantalari
The Context of Traditional Dining Experience
Results
Evaluation of Traditional Dining Experience Components in the Basis of Esnaf Lokantalari
Authenticity
Memorability
Novelty
Local Hospitality
Food Attributes
Togetherness and Social Interactions
Conclusion
References
The Effect of Marinating on Flavor and Texture of Meat: A Gastronomic Perspective (Elif Esma Karaman Taskesenligil)
Introduction
Marination
Chemical Foundations of Marinades Used in Marination
Acidic Components
Phosphates, Salt, and Sugar Components
Oils and Spices
Gastronomic Benefits of Marination
Conclusion
References
The Power of Taste: Gastrodiplomacy in International Relations (Gökhan Salli, Berker Çiftçi)
Introduction
Gastrodiplomacy as a Power and Concepts Developing in the Axis of Gastrodiplomacy
Sample Practices
Results
References
Thickeners and Gelling Agents Used in Dessert and Cake Production (Sena Ekinci)
Introduction
Food Additives and Their Classification
Primary Thickeners and Gelling Agents Used in Pastry and Dessert Production
Starch and Its Derivatives
Agar Agar (Geloz)
Gum Arabic (Acacia Gum)
Guar Gum
Gelatin
Carrageenan Gum
Pectin
Xanthan Gum
Dextran
Gellan Gum
Cellulose Derivatives
Karaya Gum
Tragacanth Gum (Kitre Gum)
Locust Bean Gum (LBG)
Furcellaran
Algin-Alginates
References
Multisensory Meal (Ceyhun Uçuk)
Introduction
The Role of the Senses in the Food Experience
The Effect of Visual Presentation
Haptic Perception
Auditory Components
Temperature and Thermal Perception
Sensory Interactions and Flavor Perception
Gastrophysics
Conclusion
References
Dietary Behaviors on Holiday: Obesity, Microbiota and Dietary Preferences (Irem Serra Peksen)
Introduction
Obesity, Dietary Preferences and The Impact of Holidays
Changes in Microbiota and Nutrition during Holiday Periods
The Relationship between Obesity and Gut Microbiota
Nutritional Preferences and Cultural Influences during Holidays
Results and Evaluation: Holiday Periods, Nutrition, and Microbiota Balance
References
Vegetarian Cuisine (Vedat Kayis)
Introduction
Historical Development of Vegetarian Cuisine
Key Features of a Vegetarian Diet
Types of Vegetarian Nutrition
Global Vegetarian Culinary Culture
Environmental Sustainability and Vegetarian Cuisine
Results
References
Gastronomy Festivals: A Force for Revitalizing Tourism or a Burden for Local People? (Ayse Koç Apuhan)
Introduction
Methods
Conceptual Framework
Gastronomy Festivals
Festival Wind: Advantages of Gastronomy Festivals
The Shadow of Flavor: The Dark Side of Gastronomy Festivals
Conclusion
References
UNESCO Creative Cities Network: Gastronomy Theme and Türkiye (Mehmet Simsek)
Introduction
UNESCO
UNESCO Creative Cities Network (UCCN)
UNESCO Creative Cities Network Themes
UNESCO Creative Cities Network Application Process
Conclusion and Evaluation
References
Fermented Foods in Gastronomy (Nurten Beyter, Ilkay Yilmaz)
Introduction
Fermented Foods in Different Cultures
Importance of Fermentation in Gastronomy
The Future of Fermentation and Its Role in Gastronomy
Conclusion
References
Investigation of Three-Dimensional (3D) Food Printing Technology as an Innovative Approach in Gastronomy (Zehra Bulut)
Introduction
Three-Dimensional (3D) Printing Technology
The Role and Importance of Three-Dimensional (3D) Food Printing in Gastronomy
Advantages and Disadvantages of Three-Dimensional (3D) Food Printing Technology
Conclusion
References
Gastronomical Elements in Airports (Bülent Yorganci, Gönül Akin)
Introduction
Gastronomy in Airports: Definition and Scope
Gastronomy Trends in Airports
Gastronomic Elements Offered at Airports
Economic and Cultural Contributions of Airport Gastronomy
Contribution of Gastronomic Elements to Airport Economy
Contribution of Gastronomic Elements to the Advertising of Local Cuisine
Results
References
Pet Gastronomy: Flavor, Nutrition and Sustainability for Pets (Samet Misir, Meryem Can)
Introduction
Development of Pet Gastronomy: Historical Process, Nutrition Trends and Sustainable Alternatives
Results
References
Evaluation of Local Herbs in Gastronomy in Terms of Sustainability (Taner Uyan, Burak Bayrak, Halil Ercan Kocatas, Sinan Karakaya)
Introduction
Conceptual Framework
Gastronomy
Sustainability
Gastronomy and Sustainability Relationship
Local Specific Grass Varieties
Central Anatolia Region
Madimak (Polygonum cognatum)
Donkey Thorn (Onopordum illyricum)
Marmara Region
Mustard Herb (Sinapis arvensis)
Wild Asparagus (Asparagus acutifolius)
Aegean Region
Blessed Thistle (Scolymus hispanicus)
Nettle (Urtica dioica)
Mediterranean Region
Purslane (Portulaca oleracea)
Wild Fennel (Foeniculum vulgare)
Southeastern Anatolia Region
Asphodel (Eremurus Spectabilis)
Wild Garlic (Fenugreek, Allium Species)
Eastern Anatolia Region
Rhubarb (Rheum ribes)
Rauriki (Sonchus oleraceus)
Black Sea Region
Silcan (Smilax aspera)
Wild Chard (Beta vulgaris)
Usage Areas of Local Herbs in Gastronomy
Nettle Soup
Purslane Dish
Beetroot (Black Cabbage) Soup
Madimak Dish
Suryaz
Evaluation of Local Herbs in Gastronomy in Terms of Sustainability
Result
References
Use of Artificial Intelligence in Gastronomy (Kardelen Yildiz, Oktay Bekar, Seyma Yücel)
Introduction
The Concept of Artificial Intelligence
Artificial Intelligence Applications in Gastronomy
Purposes of Using Artificial Intelligence in the Food and Beverage Sector
Digitalizing Kitchen: Gastronomy 4.0
The Future of Gastronomy with Artificial Intelligence
References
Food Safety in Street Foods: Current Challenges and Improvement Strategies in Gastronomy Tourism (Gulsun Yildirim, Sena Bakir)
Introduction
Street Food and Food Safety: An Overview
Global Approaches to Ensure Food Safety in Street Food
Street Foods and Gastronomy Tourism
Conclusion
References
The Sustainability Characteristics in Michelin Green Starred & Gault-Millau Sustainable-Award Restaurants (Betül Öztürk)
Introduction
Michelin Guide
Gault & Millau Guide
Sustainable Restaurants
Sustainable Restaurant Characteristics
Sustainable Restaurant: Procurement
Sustainable Restaurant: Preparation
Sustainable Restaurant: Presentation
Conclusion
References
An Evaluation of Turkeys Sweet (Chickpea) Sourdough Breads (Abdullah Badem, Ergin Fidan)
Introduction
History of Bread and Turkish Breads
Nutritional Value of Bread
Dough Fermentation
Sourdough
Sweet (Chickpea) Sourdough
Nutritional, Technological, and Microbiological Properties of Chickpea Sourdough
Registered Chickpea Sourdough Breads in Turkey
Ödemis Chickpea Sourdough Bread
Söke Sweet (Chickpea) Sourdough Bread
Izmir Kumru Bread
Discussion and Conclusion
References
Perceptual Recall and Emotional Anchoring: The Role of Autobiographical Memory in Shaping Attitudes toward Maternal Food Experiences (Elçin Duygu Tugcu, Ecem Ince Karaçeper)
Introduction
The Emotional and Cultural Significance of the Concept Maternal Cuisine
Initial Gustatory Experience: Breast Milk
Maternal Cuisine and Emotional Connection
Autobiographical Memory and Taste Perception
The Mechanisms of Autobiographical Memory and Its Connection to Taste Perception
The Encoding of Childhood Taste Perceptions in Memory
The Evocation of Memories Through the Smell and Taste of Food
Sensory Imagery and Taste Experience
The Mental Representation of Flavors and the Longing for Maternal Cuisine
Collective Memory and Maternal Cuisine
The Influence of Maternal Cuisine on Food Choices
Conclusion
References
Soups and Their Classification in Turkish Culinary Culture (Aysun Büyükgenç, Çagla Özer)
Introduction
Classical Classification of Soups
Soups in Turkish Culinary Culture
Classification of Soups Unique to Turkish Culinary Culture
Results
Soups with Variations in Preparation Methods
Soups Known by Different Names but Made from the Same Ingredients
Flavorings Unique to Turkish Culinary Soups
The Effect of Climate and Regional Products
Thickening Agents in Soups
The Influence of Ethnic Groups
References
A New Trend: Black Foods (Serkan Semint, Vildan Tüysüz)
Introduction
Gastronomy
Current Trends in Gastronomy
Black Foods
Black Beans
Blackberry
Black Cumin
Black Rice
Black Lentils
Black Tea
Black Garlic
Black Carrot
Black Caviar
Black Grape
Results
References
Zero Waste Kitchens: Gastronomic Approaches to Prevent Food Waste (Özlem Özer Altundag, Ayse Nur Uslu)
Introduction
Food Waste
Definition and Management of Zero Waste
Zero Waste Definition and Applications in Gastronomy
Zero Waste Kitchen Practices to Prevent Food Waste
Root-to-Leaf and Nose-to-Tail Culinary Approach
Innovative Packaging Solutions and Biodegradable Materials
Technological Approaches in Zero Waste Applications in Gastronomy
Results
References
The Evolution of Cooking Methods and Ingredients in Turkish Cuisine: From Central Asia to Anatolia (Selin Güloglu, Seda Genç)
Introduction
Culinary Roots: From Central Asia to Anatolia
Cooking Techniques of Central Asia
Cooking Techniques in Seljuk Cuisine
Cooking Techniques in Ottoman Cuisine
Cooking Techniques in the Era of the Turkish Republic
Evaluation of Anatolian Cooking Techniques
References
Entomophagy: A Preventive Measure against Food Scarcity or Merely a Novel Gastronomic Experience? (Sibel Ayyildiz)
Introduction
Motivations for Entomophagy
Entomophagy: A Preventive Measure against Food Scarcity?
Is Entomophagy Just a New 'Gastronomic Experience'?
Results
References
Figures
Figure 1: Asymmetrical Balance in Cake Design
Figure 2: The Use of Cream and Innovative Methods in Decoration
Figure 3: The Use of Edible Flowers in Decoration
Figure 4: Factors Influencing Food Culture
Figure 5: Ranking of the Number of Olive Trees and Production Volumes in Turkey
Figure 6: Olive Varieties and Their Images from the Aegean Region
Figure 7: Olive Varieties and Their Images from the Marmara Region
Figure 8: Olive Varieties and Their Images from the Mediterranean Region
Figure 9: Olive Varieties and Their Images from the Southeastern Anatolia Region
Figure 10: Olive Varieties and Their Images from the Black Sea Region
Figure 11: The Sounds Heard in the Restaurant
Figure 12: Comments on Restaurant Ambiance
Figure 13: Sounds Detected in the Background
Figure 14: The Effect of Sounds on the Dining Experience
Figure 15: Comments on How the Restaurant Feels
Figure 16: Development of Cellular Agriculture
Figure 17: Schematic Representation of Cellular Agriculture
Figure 18: View from an Esnaf Lokantasi
Figure 19: Components of Traditional Dining Experience
Figure 20: Overview of Possible Differences in Microbiota in the Development of Obesity
Figure 21: Types of Vegetarian Nutrition
Figure 22: Top Ten Most Vegan Countries
Figure 23: UNESCO Creative Cities Network Themes
Figure 24: UNESCO Creative Cities Network Application Process
Figure 25: 3D Food Printing Process
Figure 26: Gastronomy Pyramid in 3D Food Printing Technology
Figure 27: Illustration of the Pillars, Stakeholders, and Their Relationship to the Sustainable Development Goals
Figure 28: Ödemis Chickpea Sourdough Bread
Figure 29: Söke Sweet (Chickpea) Yeast Bread
Figure 30: Izmir Kumru Bread
Figure 31: Classical Classification of Soups
Figure 32: Classification of Soups
Figure 33: Classification of Granular Soups
Tables
Table 1: Demographics
Table 2: Forgotten Food Names in Bitlis
Table 3: Summary of Cellular Agriculture and Development Pathway Change Scenarios
Table 4: Advantages and Disadvantages of 3D Food Printing Technology
Table 5: Some Sweet (Chickpea) Sourdough Breads in Turkey
Table 6: Some Sweet (Chickpea) Sourdough Baked Goods Produced in Turkey
