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Evaluation Of Street Foods By Tourism Stakeholders: The Case Of Batman, Hasan Önal Şeyhanlıoğlu, Berat Utku Becerikli
Evaluation Of Street Foods By Tourism Stakeholders: The Case Of Batman, Hasan Önal Şeyhanlıoğlu, Berat Utku Becerikli
Journal of Mediterranean Tourism Research
The aim of the research is to reveal the perspective of tourism stakeholders in Batman province on street delicacies. For this purpose, data were collected from 21 local stakeholders in Batman province by semi-structured interview method, which is one of the qualitative data collection techniques. The data of the study were obtained between 25.10.2023 and 25.11.2023. The data were analyzed with the help of the MAXQDA program. It was concluded that the participants had knowledge about Batman’s street delicacies. Another result of the research is that there are problems in the promotion and marketing of street delicacies. According to another …
Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak
Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak
University of South Florida (USF) M3 Publishing
In this research, it is aimed to analyze the researches of the postgraduate theses written between January and December in the field of gastronomy in 2021, and to analyze the changes in the research based on which arguments and which data. In this study, in which postgraduate theses are examined, it is aimed to examine the method, sample, and the department in which they are published in the theses on Gastronomy. Descriptive survey model was used in the study. The sample of the study, among the theses registered to YÖK Thesis Center, was reached as a result of scanning with …
An Indispensable Spice In Multicultural Hatay Cuisine: Sumac, Ibrahim Cekic
An Indispensable Spice In Multicultural Hatay Cuisine: Sumac, Ibrahim Cekic
Journal of Mediterranean Tourism Research
Hatay is an ancient city that has hosted dozens of civilizations in the history. Today, this city, which includes different ethnic groups, has a rich culinary culture shaped by cultural interactions. Spices are among the basic components of this cuisine. Locust powder, nutmeg, mahaleb, fennel, dried basil, cajun, Samandag’s red chili powder, zahtar, and sumac are among the most used spices in Hatay cuisine. This study was carried out to determine the traditional consumption patterns and uses of sumac, which is one of the spices identified with the gastronomic identity of Hatay. In this context, a semi-structured interview form consisting …