Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ceyhun Uçuk"'
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract Given the environmental challenge we face globally, a transition to sustainable diets seems essential. However, the cognitive aspects underlying sustainable food consumption have received little attention to date. The aims of this cross-cult
Externí odkaz:
https://doaj.org/article/6bdaf486f8214b3d8f71d5a84b6285ab
Autor:
Ceyhun UÇUK
Slow Food is a movement adopted by many people around the world. It originated in Italy and is a subject that is frequently discussed by academics today. This research presents a bibliometric analysis of 448 publications related to the Slow Food move
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22cf19df944cd634e62016fd0c5d767b
Autor:
Ceyhun UÇUK
Publikováno v:
Journal of Tourism and Gastronomy Studies.
Autor:
Ceyhun UÇUK
Publikováno v:
Journal of Gastronomy Hospitality and Travel (JOGHAT).
Autor:
Ceyhun UÇUK, Nilüfer ŞAHİN PERÇİN
Publikováno v:
Journal of Gastronomy Hospitality and Travel (JOGHAT).
Autor:
Sami Özdemir, Ceyhun Uçuk
Publikováno v:
Onlinefirst; Volume: 8, Issue: 2
Journal of Tourismology
Journal of Tourismology
This study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dess
Publikováno v:
Journal of Tourism and Gastronomy Studies. 9:975-989
Given the environmental challenge we face globally, a transition to sustainable diets seems essential. However, the cognitive aspects underlying sustainable food consumption have received little attention to date. The aims of this cross-cultural stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5bb7bf60811e5d4243080d35885ed53
https://doi.org/10.31234/osf.io/sqfmg
https://doi.org/10.31234/osf.io/sqfmg
Publikováno v:
Journal of Tourism and Gastronomy Studies.
Bu çalışma, görünümü sebebiyle tüketimi tercih edilmeyen yemeklerin estetik değeri bulunan sunumlar yoluyla kabulünün artırılmasını ele almaktadır. Bu kapsamda kötü görünümlü yemekleri temsilen şırdan dolması, yenilikçi sunu
Autor:
Belma Suna, Ceyhun Uçuk
Publikováno v:
Journal of Tourism and Gastronomy Studies. 6:100-118