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Full-Text Articles in Life Sciences
Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek
Characteristic Of Turkey Registered Geographical Indications (Gi) Of Food And Agricultural Products In Regions, Nihan Akdemir, Aykut Simsek
University of South Florida (USF) M3 Publishing
Geographically Indications (GI) is as a niche market for countries, creates value-added and has a strong link with origin and cultural heritage. The aim of this study is to examine registered GI products that can be considered as gastronomically in Turkey in terms of regions and product groups determined by the Turkish Patent and Trademark Office. For this purpose, the Turkish Patent and Trademark Office Geographical Indications Portal (www.ci.turkpatent.gov.tr) was examined in depth, based on the descriptive scanning model. As a result of the examinations, it has been seen that Turkey has 825 registered GI of food and agricultural. It …
The Role Of Women In Migration And Urbanization-Culinary Culture Interaction, Gozde Yilmaz, Selda Uca, Emrah Ozkul
The Role Of Women In Migration And Urbanization-Culinary Culture Interaction, Gozde Yilmaz, Selda Uca, Emrah Ozkul
University of South Florida (USF) M3 Publishing
The kitchen is one of the most important components reflecting the culture of a society. Individuals and communities have first fronted to getting know culinary cultures in order to adapt to new places of life due to migration. Women have been seen as an important factor in ensuring the interaction and continuity of culinary cultures. In this study, how can women have a role on culinary culture in the interaction of migration and urbanization- culinary culture based on the question of migration and culture in this context, it is aimed to evaluate the research conducted on culinary culture and women …
Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan
Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan
University of South Florida (USF) M3 Publishing
Local cuisine is an important element in the destination selection of tourists. In this study, the place of local dishes in the menus of restaurant businesses was examined. Semi-structured interviews were conducted with hotel and restaurant business managers and chefs in Denizli. As a result of this study, it is seen that businesses partially include local dishes in their menus, and businesses take into account profitability, price, value and customers' taste while determining their menus. It has been determined that customers prefer familiar dishes more, they tend to other dishes instead of local dishes due to the fast à la …