Peterlang, Berlin, 2021
This book includes studies carried out with a scientific purpose in gastronomy
and hospitality in tourism and aims to provide theoretical and practical
contributions to both academicians and sector employees. The book consists of
31 chapters written by 55 different authors in tourism and gastronomy. In line
with this purpose, the importance and awareness of in tourism, especially gastronomy and food, is revealed, so it is possible to associate conceptual studies
with other areas of tourism. In addition, the content has been enriched with
examples of hospitality applications in tourism.
In this manner, the book ‘Gastronomy and Hospitality Studies in Tourism’,
focuses on scientific studies on the place and importance of gastronomy in
tourism. The book is a study that includes practices on sustainable gastronomy,
the evaluation of local foods for tourism purposes, and the relationship between
tourism-gastronomy-accommodation.
The book is an outcome of teamwork. We’d like to express our endless gratitude primarily to our valuable colleagues, who are the authors of the chapters, for
their contribution and dedication to the chapters and to all our lecturers, whose
names we couldn’t include in here, for their strenuous efforts.