Search Results for Gastronomy.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dGastronomy.$0026ps$003d300?dt=list2026-03-28T22:58:54ZGastronomy and food scienceent://SD_ILS/0/SD_ILS:5224672026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Galanakis, Charis M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128200575">https://www.sciencedirect.com/science/book/9780128200575</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Current issues in tourism, gastronomy, and tourist destination research : proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2021), Jakarta, Indonesia, 2 December 2021ent://SD_ILS/0/SD_ILS:5587592026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor International Conference on Tourism, Gastronomy, and Tourist Destination Research (3rd : 2021 : Jakarta, Indonesia) creator. Oktadiana, Hera, editor Rahmanita, Myrza, editor. Suprina, Rina, editor. Junyang, Pan, editor.<br/>Preferred Shelf Number TX631<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/e/9781003248002">https://www.taylorfrancis.com/books/e/9781003248002</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>French gastronomy in the US : transatlantic foodways and new convivialitiesent://SD_ILS/0/SD_ILS:5514442026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Migraine-George, Thérèse, author.<br/>Preferred Shelf Number TX637<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003570660">https://www.taylorfrancis.com/books/9781003570660</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Trends in the ICTs Toward Tourism, Hospitality and Gastronomyent://SD_ILS/0/SD_ILS:6095152026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Mejía, Jezreel. editor. (orcid)0000-0003-0292-9318 Cardona Reyes, Hector. editor. Álvarez-García, José. editor. del Río-Rama, María de la Cruz. editor. Esparza-Huamanchumo, Rosse Marie. editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-93550-3">https://doi.org/10.1007/978-3-031-93550-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of molecular gastronomy : scientific foundations and culinary applicationsent://SD_ILS/0/SD_ILS:5554742026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Burke, Róisín, editor.<br/>Preferred Shelf Number TX651<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429168703">https://www.taylorfrancis.com/books/9780429168703</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dubious gastronomy the cultural politics of eating Asian in the USAent://SD_ILS/0/SD_ILS:3218052026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Ku, Robert Ji-Song, author. Project Muse.<br/>Preferred Shelf Number ONLINE(321805.1)<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780824839208/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Scribes of gastronomy representations of food and drink in imperial Chinese literatureent://SD_ILS/0/SD_ILS:2777902026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Tang, Siufu, editor. Yue, Isaac, editor. Project Muse, distributor. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9789888180967/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Political gastronomy food and authority in the English Atlantic worldent://SD_ILS/0/SD_ILS:2429822026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor LaCombe, Michael A. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780812207156/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food, Agri-Culture and Tourism Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectivesent://SD_ILS/0/SD_ILS:1916652026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Sidali, Katia Laura. editor. Spiller, Achim. editor. Schulze, Birgit. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-642-11361-1">http://dx.doi.org/10.1007/978-3-642-11361-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Modern gastronomy A to Z : a scientific and gastronomic lexiconent://SD_ILS/0/SD_ILS:5396442026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor McGee, Harold. Alicia Foundation.<br/>Preferred Shelf Number TX631 .M63 2010<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439812464">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>The history of Rioja wine : tradition and inventionent://SD_ILS/0/SD_ILS:5827482026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Mees, Ludger, author.<br/>Preferred Shelf Number HD9385 .S73<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003106661">https://www.taylorfrancis.com/books/9781003106661</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sustainable culinary systems local foods, innovation, tourism and hospitalityent://SD_ILS/0/SD_ILS:2588242026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Hall, Colin Michael, 1961- Gössling, Stefan.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.tandfebooks.com/isbn/9780203114070">Click here to view</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Traditional Japanese Seasonings and Condiments Umamification in the Plant-forward Cuisineent://SD_ILS/0/SD_ILS:6095082026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Ono, Minaka. author. (orcid)0009-0002-0915-8958 Mouritsen, Ole G. author. (orcid)0000-0002-4258-8960 SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-90948-1">https://doi.org/10.1007/978-3-031-90948-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The art of dining in medieval Byzantiument://SD_ILS/0/SD_ILS:5517302026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Frentrop, Lara, author.<br/>Preferred Shelf Number GT2853 .B97<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003016359">https://www.taylorfrancis.com/books/9781003016359</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in Tourism, Technology and Systems Selected Papers from ICOTTS 2022, Volume 1ent://SD_ILS/0/SD_ILS:5288082026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Carvalho, João Vidal. editor. Abreu, António. editor. Liberato, Pedro. editor. Peña, Alejandro. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-99-0337-5">https://doi.org/10.1007/978-981-99-0337-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The coloniality of modern taste : a critique of gastronomic thoughtent://SD_ILS/0/SD_ILS:5917612026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Janer, Zilkia, author.<br/>Preferred Shelf Number TX631 .J36 2023<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003331834">https://www.taylorfrancis.com/books/9781003331834</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food consumption in Medieval Iberia : a socio-economic analysis, 13th-15th centuriesent://SD_ILS/0/SD_ILS:5507292026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor García Marsilla, Juan Vicente, 1965- author.<br/>Preferred Shelf Number GT2853 .I16 G37 2022<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429345692">https://www.taylorfrancis.com/books/9780429345692</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>3D printing of foodsent://SD_ILS/0/SD_ILS:5974782026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Anandharamakrishnan, C., author. Moses, Jeyan A., author. Anukiruthika, T., author.<br/>Preferred Shelf Number TP372.85 .A53 2022<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119669838">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119669838</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Consumption and the literary cookbookent://SD_ILS/0/SD_ILS:5633952026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Harde, Roxanne, editor. Wesselius, Janet Catherina, editor.<br/>Preferred Shelf Number PN56 .F59 C66 2021<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003119517">https://www.taylorfrancis.com/books/9781003119517</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Uygulamalı Türk mutfağıent://SD_ILS/0/SD_ILS:5101822026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Şahin Perçin, Nilüfer. Uçuk, Ceyhun.<br/>Preferred Shelf Number TX725.T8 U94 2020<br/>Format: Books<br/>Availability Beytepe Library~1<br/>La Garrotxa Volcanic Field of Northeast Spain Case Study of Sustainable Volcanic Landscape Managementent://SD_ILS/0/SD_ILS:6145302026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Martí, Joan. editor. Planagumà, Llorenç. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-319-42080-6">https://doi.org/10.1007/978-3-319-42080-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cooking as a chemical reaction : culinary science with experimentsent://SD_ILS/0/SD_ILS:5461972026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Ozilgen, Z., Sibel, author. Taylor and Francis.<br/>Preferred Shelf Number TX545<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781466554818">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Cooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:5467822026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Preferred Shelf Number TP453 .C65 N87 2014<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439875896">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>The perfect meal : the multisensory science of food and diningent://SD_ILS/0/SD_ILS:3415592026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Spence, Charles, author. Piqueras-Fiszman, Betina, author.<br/>Preferred Shelf Number ONLINE(341559.1)<br/>Electronic Access Cover image <a href="http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg">http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg</a>
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MyiLibrary <a href="http://www.myilibrary.com?id=627052">http://www.myilibrary.com?id=627052</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Savoring power, consuming the times the metaphors of food in medieval and Renaissance Italian literatureent://SD_ILS/0/SD_ILS:2398362026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Palma, Pina. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780268089726/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Current issues in hospitality and tourism research and innovations : proceedings of the International Hospitality and Tourism Conference, IHTC 2012, Kuala Lumpur, Malaysia, 3-5 September 2012ent://SD_ILS/0/SD_ILS:5463122026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor International Hospitality and Tourism Conference (2012 : Kuala Lumpur, Malaysia) Zainal, Artinah.<br/>Preferred Shelf Number TX901 .C87 2012<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135119874">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>California cuisine and just foodent://SD_ILS/0/SD_ILS:2435452026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Fairfax, Sally K. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780262305853/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Rice talks food and community in a Vietnamese townent://SD_ILS/0/SD_ILS:2424502026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Avieli, Nir, 1966- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780253005304/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Defining culinary authority the transformation of cooking in France, 1650-1830ent://SD_ILS/0/SD_ILS:2396922026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Davis, Jennifer J., 1974- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780807145340/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The kitchen as laboratory : reflections on the science of food and cookingent://SD_ILS/0/SD_ILS:3761512026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Vega, César. Ubbink, Job. Linden, Erik van der.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/vega15344">http://www.jstor.org/stable/10.7312/vega15344</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Eating in Eden : food and American utopiasent://SD_ILS/0/SD_ILS:3614422026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Madden, Etta M., 1962- Finch, Martha L.<br/>Preferred Shelf Number TX631 E37 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food, morals, and meaning : the pleasure and anxiety of eatingent://SD_ILS/0/SD_ILS:3646932026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Coveney, John.<br/>Preferred Shelf Number TX357 C59 2006<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Tarihöncesinden ortaçağa kültür,sanat ve mutfakent://SD_ILS/0/SD_ILS:593332026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Bober, Phyllis Pray. Tansel, Ülkün, çev.<br/>Preferred Shelf Number TX637 .B5819 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food, society, and environmentent://SD_ILS/0/SD_ILS:844112026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Harper, Charles L. LeBeau, Bryan F., ort. yaz.<br/>Preferred Shelf Number TX 631 H367 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Çatal kültürü : Avrupa mutfağının kısa tarihient://SD_ILS/0/SD_ILS:1019082026-03-28T22:58:54Z2026-03-28T22:58:54ZAuthor Rebora, Giovanni. Şeker, Çağla, çev.<br/>Preferred Shelf Number TX 641 .R4319 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>