Pastacılık ve Ekmekçiliğin Tarihsel Gelişimi ve Eğitimi

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Akoğlu, A., & Tuncer, T. (2017). The Level of Food Safety Knowledge Of Gastronomy And Culınary Arts Students In Turkey.

Arnold, D. (2013). The Age of Discovery, 1400-1600. Routledge.

Arranz-Otaegui, A., Gonzalez Carretero, L., Ramsey, M. N., Fuller, D. Q., & Richter, T. (2018). Archaeobotanical Evidence Reveals The Origins of Bread 14,400 Years Ago in Northeastern Jordan. Proceedings of the National Academy of Sciences, 115(31), 7925-7930.

Balossi Restelli, F., & Mori, L. (2014). Bread, Baking Moulds And Related Cooking Techniques in The Ancient Near East. Food and History, 12(3), 39-55.

Barham, P., Edwards, J. S., & Schafheitle, J. M. (2001). The Science of Cooking (pp. 151-157). Heidelberg: Springer.

Benton, J. (2021). Pistore Panem Petimus: Specialization in the Late-Roman Baking Industry. A Quaint & Curious Volume: Essays in Honor of John J. Dobbins, 117.

Benton, J. T. (2016). Baking, Roman. In Oxford Research Encyclopedia of Classics.

Boz, C. (2006). Dünya’da Turizm Endüstrisinde İstihdam ve Çalışma Şartları (Doctoral dissertation, Marmara Universitesi (Turkey)

Boz, N. (2019). Gastronomi ve Mutfak Sanatları Alanında Öğrenim Gören Öğrencilerin Yaratıcı Düşünme Düzeylerinin İncelenmesi (Master's thesis, Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü).

Bramwell, N. D. (2014). Discover Ancient Egypt. Enslow Publishing, LLC.

Brier, B. M., & Hobbs, H. (2008). Daily Life of the Ancient Egyptians. Abc-Clio.

Brown, J. N. (2005). A Brief History of Culinary Arts Education İn America. Journal of Hospitality & Tourism Education, 17(4), 47-54.

Busch, J. (1983). Cooking Competition: Technology on the Domestic Market in the 1930s. Technology and Culture, 24(2), 222-245.

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