GASTRONOMY AND CULINARY ARTS

Book and Book Sections

2025

→	Alkan, H. Y., & İlhan, İ. (2025). The impact of digital service provision in restaurants on perceived value and behavioral intention. In Y. Oğan (Eds.), Thematic researches in the field of gastronomy V. Cizgi Kitabevi.

2024

→	Demirok Soncu E., & Karslıoğlu B. (2024). Meat-Based Fermented Food Products. In R.E. Anlı & P. Şanlıbaba (Eds.), Fermented Foods, Nobel Publishing, Ankara, pp. 77-115.
→	Baltacı, F. (2024). El papel del ecoturismo en el empoderamiento de las mujeres: una evaluación comparativa intercultural desde la perspectiva de sostenibilidad. In Turismo ecocida o turismo ecológico? El ecoturismo: impactos y posibilidades de gestión, Universidad del Mar, pp. 64-91.

2023

→	Baltacı F. (2023). Digitalized Gastronomy Experience and Its Components. In D. Kodaş & R. Arıca (Eds.), Gastronomy Tourism: An Investigation from an Experiential Perspective, Paradigma Academy, pp. 204.
→	Baltacı F. (2023). The Relationship Between Ecological Sustainability and Technology in Tourism. In D. Köse (Eds.), International Research in the Field of Social, Human and Administrative Sciences, Platanus Publishing, pp. 843.
→	Baltacı F. (2023). Effect of Academic Motivation and Self-Efficacy on Career Planning of Tourism Students. In E. Akçagündüz (Eds.), Social, Human and Administrative Sciences XII, Eğitim Publishing, pp. 251.
→	Baltacı, F., & Ayanoğlu, M. (2023). Evaluation of Applications for Improving the Touristic Experiences of Disadvantaged Children within the Scope of Accessible and Sustainable Tourism. In R. Arıca & M.A. Kay (Eds.), Tourism and Children, Paradigma Academy, pp. 264.
→	Baltacı, F. (2023). Investigation of the Relationship Between Ecological Sustainability and Technology in Tourism within the Axis of Quality of Life of Local People and Memorable Touristic Experience. In R. Arıca (Eds.), Ecological Sustainability in the Tourism Sector (Examples from Practice), Paradigma Academy, pp. 502.
→	Baltacı, F. (2023). Investigation of Gastro-Tourist Motivations within the Framework of Push and Pull Factors. In H.Ö. Şeydanlıoğlu (Eds.), New Trends in Gastronomy Science: Applications and Examples, Paradigma Academy, pp. 487.
→	Güçlü C., & Alkan H.Y. (2023). Vegetarian and Vegan Cuisine in Tourism. In New Trends in Gastronomy Science: Applications and Examples, Paradigma Academy, pp. 203-228.

2022

→	Harp Çelik F. (2022). The Importance of the Roundtable on Sustainable Palm Oil (RSPO) in the Vegetable Oil Sector. In Research on Sustainable Food Systems, SIDAS, pp. 478.
→	Parlak Özer Z. (2022). Patient-centered approach in nutrition counseling. In A. Ercan (Eds.), Biopsychosocial Approaches in Nutrition and Dietetics for Health Promotion, Turkiye Klinikleri, pp. 64-70.
→	Baltacı F. (2022). Corendon Tourism. In N. Kozak & M. Kozak (Eds.), Encyclopedia of Turkish Tourism – Volume IV, Detay Publishing.
→	Baltacı F. (2022). Akay Tourism. In N. Kozak & M. Kozak (Eds.), Encyclopedia of Turkish Tourism – Volume I, Detay Publishing.
→	Baltacı F. (2022). International Second Home Tourists’ Recreational Experiences in The Pandemic: The Case of Coastal Turkey. In V. Ziakas (Eds.), Trends and Advances in Sport and Leisure Management: Expanding the Frontiers, Cambridge Scholars Publishing, pp. 186.