Search Results for Gastronomy. - Narrowed by: Electronic LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dGastronomy.$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253AELEKKUTUPH$002509Electronic$002bLibrary$0026ps$003d300$0026isd$003dtrue?2026-01-22T23:10:07ZGastronomy and food scienceent://SD_ILS/0/SD_ILS:5224672026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>Dubious gastronomy the cultural politics of eating Asian in the USAent://SD_ILS/0/SD_ILS:3218052026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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:2777902026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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:2429822026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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:1916652026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>Sustainable culinary systems local foods, innovation, tourism and hospitalityent://SD_ILS/0/SD_ILS:2588242026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>Advances in Tourism, Technology and Systems Selected Papers from ICOTTS 2022, Volume 1ent://SD_ILS/0/SD_ILS:5288082026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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 perfect meal : the multisensory science of food and diningent://SD_ILS/0/SD_ILS:3415592026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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:2398362026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>Rice talks food and community in a Vietnamese townent://SD_ILS/0/SD_ILS:2424502026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>California cuisine and just foodent://SD_ILS/0/SD_ILS:2435452026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>Defining culinary authority the transformation of cooking in France, 1650-1830ent://SD_ILS/0/SD_ILS:2396922026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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:3761512026-01-22T23:10:07Z2026-01-22T23:10:07ZAuthor 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/>