TY - BOOK AU - İrfan Yazicioğlu AU - Özgür Yayla AU - Alper Işın AU - Fuat Bayram AU - Eren Yalçın PY - 2025 CY - Berlin, Germany PB - Peter Lang Verlag SN - 9783631928301 TI - Contemporary Studies and Theories in Gastronomy and Food Science DO - 10.3726/b22455 UR - https://www.peterlang.com/document/1523918 N2 - 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. KW - Alternative Tourism Types, Covid-19, Cultural Heritage, Gastronomy, Hotel Management, Marketing, Recreation, Technology in Toursim, Tourism Industry, Tourism Management, Tourist‘s Behaviour LA - English ER -