Results 31 to 40 of about 461 (175)

An Analysis of Surf & Turf Experiences of Tourists from Different Nations in Turkey from The Sustainable Gastronomy Tourism Perspective – Farklı Milletlerden Turistlerin Türkiye’deki Surf &Turf Deneyimlerinin Sürdürülebilir Gastronomi Turizmi Perspektifin

Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2016
As tourism developed throughout the world, tourism types which may be counted as alternatives to mass tourism have developed in national and international levels and different touristic experiences and investigated in the literature every day. One of the
Gürkan Akdağ
doaj   +1 more source

THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

Harčova Nauka ì Tehnologìâ, 2021
Nowadays, commmercial bouillon tablets are mostly used  as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric ...
Harun Dıraman
doaj   +1 more source

Tourism Labor Market and the Attainment of the 2030 Agenda for Sustainable Development Goals: Pending Challenges, Ongoing Opportunities and More Responsible and Inclusive Scientific Research for the Advancement of the Tourism Industry

Sustainable Development, EarlyView.
ABSTRACT Concerning human resources, research in the tourism sector has traditionally focused on a personnel‐managerial perspective rather than a labor market‐condition analysis per se, limiting the examination of its unique working ecosystem and distinct socioeconomic particularities. This has evidenced an apparent thematic research gap in the tourism
Maria Jesus Vazquez‐Garcia, Nuria Ceular‐Villamandos, Noel M. Muniz   +2 more
wiley   +1 more source

Underutilised crops in Europe: An interdisciplinary approach towards sustainable practices

Archaeometry, EarlyView.
Abstract In the context of a rapidly growing global population and significant climatic and environmental change, there is an urgent need to produce nutritious food in a sustainable manner. Some crops are underutilised in Europe, despite their suitability to local environments, viability for sustainable production and potential to improve diets.
Meriel McClatchie, Véronique Matterne, Núria Rovira Buendia, Mila Andonova, Ulrike Lohwasser, Wendy Waalen, Filippos Bantis, Marija Knez, Jelena Milešević, Amil Orahovac, Paolo Prosperi, Aparajita Banerjee, Ivana Radić, Aldona Mueller‐Bieniek, Meline Beglaryan, Donal Murphy‐Bokern, David Gil, Bálint Balázs, Sónia Negrão   +18 more
wiley   +1 more source

The Foundations of Modern Turkish Culinary Culture: Meat Dishes in the Seljuk Era

Trakya University Journal of Social Sciences
Although the Seljuk period occupies an important place in the formation of modern Turkish culinary culture, the existing literature on this subject is limited.
Süleyman Can Sümerkan, Serkan Şengül, Mehmet Sarışık   +2 more
doaj   +1 more source

Demographic Dynamics and International Trade: Stylized Facts and Theoretical Insights

Journal of Economic Surveys, EarlyView.
ABSTRACT Demographic change within a country has economic repercussions for other countries through international transactions. Ongoing shifts in population size and age structure across countries have important implications for international trade, operating through changes in market size, consumption preferences, and labor supply.
Kumuthini Sivathas
wiley   +1 more source

Minority cuisines of Istanbul and their contribution to the formation of Istanbul cuisine

Research in Hospitality Management
Istanbul’s rich historical background has given rise to a cosmopolitan culinary culture. The Ottoman Empire played a significant role in shaping the local culinary culture, which was further enriched by the societies that coexisted under its auspices ...
Banu Özden
doaj   +1 more source

SPICES IN THE NATIONAL DISHES OF TURKISH CUISINE

International scientific journal "Internauka". Series: "Economic Sciences", 2017
The content and scope of the concepts of "spices" and "herbs" are determined in accordance with the recommendations of the Food and Drug Administration. The reasons for the growing demand for the export of spices and herbs from Turkey in the current conditions of the world economy are studied.
Liudmyla Koval, Olena Kolomiiets, Petro Ponomarov   +2 more
openaire   +1 more source

Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT This study evaluated how visual stimulus and product information influence consumer expectations regarding artisanal bovine and goat cheeses marinated with Apis mellifera honey and liquid smoke. A total of 201 participants, recruited via social media, completed an online questionnaire structured into four sections: (i) sociodemographic ...
Bruno Fonsêca Feitosa, Cinthya Beatriz Mariano Duarte, Camilly Menezes Costa, Leidiana Elias Xavier, Jayuri Susy Fernandes de Araújo, Mônica Correia Gonçalves, Emmanuel Moreira Pereira, Mônica Tejo Cavalcanti   +7 more
wiley   +1 more source

Altitude Triggers Some Biochemical Adaptations of Polygonum cognatum Meissn. Plants

Cumhuriyet Science Journal, 2018
Madimak is a local name of Polygonum cognatum which is known as a nutrient- and phenolic-richedible plant in Turkish traditional cuisine. Knotweed (madimak) is usuallyfound in both agricultural and non-agricultural areas at different altitudesfrom 720 to
Tuğçe Kalefetoğlu Macar, Oksal Macar
doaj   +1 more source