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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 …
Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner
Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner
University of South Florida (USF) M3 Publishing
It is very important to include animal foods in the human diet. When the animal production data in the world is examined, it is seen that poultry meat farming is increasing every day. Poultry meat is the name given to poultry animals whose meat can be consumed, such as chicken, turkey, quail, goose, duck, partridge. Poultry meat is consumed by billions of people all over the world every year. Poultry meat consumption amounts vary according to growing conditions, consumer income level, local cuisine culture, differences in rural or urban lifestyles, consumption frequency and amount. Since poultry meats have strategic importance …
Determination Of Tourists’ Raw Food Perceptions, Duran Cankul, Aleyna Kol
Determination Of Tourists’ Raw Food Perceptions, Duran Cankul, Aleyna Kol
University of South Florida (USF) M3 Publishing
In this study, it is aimed to determine the perceptions of domestic tourists towards Raw food diet, which is one of the trends that emerge in line with the preferences of conscious consumers in the science of gastronomy. For this purpose, the phenomenological research type, which is one of the qualitative research methods, was used in the study. The participants of the research are domestic tourists. In the research, the data were collected through a semi-structured interview form with 12 tourists determined by the purposeful sampling method. In order to analyze the data obtained in the research in the best …