July 2020

Year 4 Issue 2 – July 2020 

Contents

Review

1- Attitudes and Behaviors About Theme Restaurants of Students in the Department of Gastronomy and Culinary Arts

Nurten ÇEKAL, Bahar MEMİŞ

2- A gastronomic product with geographical indication: Elazığ Orcik

Aykut ŞİMŞEK, Enes GÜLEÇ

3 – The Place of Sesame and Tahini in Turkish Gastronomy

Ali BATU, Heysem Suat BATU

4- Artisan Meals and Foods

Fatma Nur ŞEN NEGİZÖZEN, İlkay YILMAZ

5- Gıdalarda Trans Yağ Asitlerinin Varlığı ve Önemi

Arzu KAVAZ YÜKSEL, Mehmet YÜKSEL

6- Concept of Symbiotism and Its Relationship with Gastronomy Tourism

Gül YILMAZ, Sinem AKMAN

7- Gluten-Related Disorders and Gluten-Free Bread Production

Ayla ÜNVER ALÇAY, Farnoush AHMETOĞLU