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Contemporary Studies and Theories in Gastronomy and Food Science.
・ISBN 978-3-631-92204-0 Brosch. SFR 75.00
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| 著者・編者 | Yazicioglu, Irfan / Yayla, Ö. / Isin, A. et al. (eds.), |
|---|---|
| 出版社 | (P. Lang, SZ) |
| 出版年月 | 2024.11 |
| ページ数 | 428 pp. |
| 言語 | ENG |
| ニュース番号 | ＜741-1150＞ |
解説
This collection presents scholarly investigations centred around gastronomy and hospitality within the tourism sector. This volume aims to contribute both theoretically and practically to the academic community and industry professionals alike. By highlighting the pivotal role of gastronomy and food in tourism, it underscores their significance and implications across various facets of the field. The book integrates conceptual studies with practical examples of hospitality applications, enriching the discourse and fostering a deeper understanding of these interconnected disciplines.