Yıl 2017, Cilt 1, Sayı 1, Sayfalar 51 - 54 2017-12-30

Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism

Ceyhun UCUK [1]

120 465

It is known that the contribution of gastronomic tourism to the economies of the countries has increased in recent years. With each passing day searching for new flavors becomes one of the elements that direct people to gastronomic tourism, the importance of how you eat is increasing. It is known that your meal is primarily eaten by the eye, and the foods that are not attractive to the eye reduce the desire for tasting it in person. It is possible to say that the biggest factor in the emergence of kitchen trends and innovative presentation concepts in the world is aesthetic concern. With aesthetic concerns, chefs tend to present different products with different presentation techniques and unique designs. When the activities such as presentation and presentation of food selection, taste, location selection and re-eating activities are taken into consideration, the importance of plate presentation in gastronomy tourism has been investigated by using screening method in the study and contribution has been tried to be made to the studies of establishment of plate presentation principles.

Gastronomy tourism, plate presentation
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Konular Otelcilik, Konaklama, Spor ve Turizm
Dergi Bölümü Makaleler
Yazarlar

Yazar: Ceyhun UCUK (Sorumlu Yazar)
Ülke: Turkey


Bibtex @derleme { irtadjournal379265, journal = {Uluslararası Kırsal Turizm ve Kalkınma Dergisi}, issn = {}, address = {Nobel Bilim ve Araştırma Merkezi Limited}, year = {2017}, volume = {1}, pages = {51 - 54}, doi = {}, title = {Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism}, key = {cite}, author = {UCUK, Ceyhun} }
APA UCUK, C . (2017). Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism. Uluslararası Kırsal Turizm ve Kalkınma Dergisi, 1 (1), 51-54. Retrieved from http://dergipark.gov.tr/irtadjournal/issue/33642/379265
MLA UCUK, C . "Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 (2017): 51-54 <http://dergipark.gov.tr/irtadjournal/issue/33642/379265>
Chicago UCUK, C . "Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 (2017): 51-54
RIS TY - JOUR T1 - Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism AU - Ceyhun UCUK Y1 - 2017 PY - 2017 N1 - DO - T2 - Uluslararası Kırsal Turizm ve Kalkınma Dergisi JF - Journal JO - JOR SP - 51 EP - 54 VL - 1 IS - 1 SN - - M3 - UR - Y2 - 2017 ER -
EndNote %0 Uluslararası Kırsal Turizm ve Kalkınma Dergisi Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism %A Ceyhun UCUK %T Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism %D 2017 %J Uluslararası Kırsal Turizm ve Kalkınma Dergisi %P - %V 1 %N 1 %R %U
ISNAD UCUK, Ceyhun . "Gastronomy Tourism: The Place of Plate Presentation in Gastronomy Tourism". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 / 1 (Aralık 2017): 51-54.