Y\u0131l 4 Say\u0131 2 \u2013 Temmuz 2020\u00a0<\/em><\/span><\/p>\n \u0130\u00e7indekiler <\/strong><\/span><\/p>\n Derleme<\/strong><\/span><\/p>\n 1-\u00a0Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc \u00d6\u011frencilerinin Temal\u0131 Restoranlara \u0130li\u015fkin Tutum ve Davran\u0131\u015flar\u0131<\/strong><\/a><\/span><\/p>\n Nurten \u00c7EKAL, Bahar MEM\u0130\u015e<\/em><\/span><\/p>\n \u00a0<\/strong><\/span><\/p>\n 2-\u00a0Co\u011frafi \u0130\u015faretli Gastronomik Bir \u00dcr\u00fcn: Elaz\u0131\u011f Orci\u011fi<\/strong><\/a><\/span><\/p>\n Aykut \u015e\u0130M\u015eEK, Enes G\u00dcLE\u00c7<\/em><\/span><\/p>\n \u00a0<\/strong><\/span><\/p>\n 3 \u2013\u00a0The Place of Sesame and Tahini in Turkish Gastronomy<\/strong><\/a><\/span><\/p>\n Ali BATU, Heysem Suat BATU<\/em><\/span><\/p>\n \u00a0<\/strong><\/span><\/p>\n 4-\u00a0Artisan Yemekler ve G\u0131dalar<\/strong><\/a><\/span><\/p>\n Fatma Nur \u015eEN NEG\u0130Z\u00d6ZEN, \u0130lkay YILMAZ<\/em><\/span><\/p>\n \u00a0<\/strong><\/span><\/p>\n 5- G\u0131dalarda Trans Ya\u011f Asitlerinin Varl\u0131\u011f\u0131 ve \u00d6nemi<\/strong><\/a><\/span><\/p>\n Arzu KAVAZ Y\u00dcKSEL, Mehmet Y\u00dcKSEL<\/em><\/span><\/p>\n \u00a0<\/strong><\/span><\/p>\n