Dünya ve Türk Mutfak Kültürleri

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Aprilia, I. (2023). Culinary acculturation strategy at dapur babah elite andamp; tao bar restaurant. International Journal of Multicultural and Multireligious Understanding, 10 (10), 112. Doi: 10.18415/ijmmu.v10i10.5110.

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Ayyıldız, S., & Durlu Özkaya, F. (2019). Doğu Afri̇ka ülkeleri̇ mutfak kültürü. The Journal of Academic Social Sciences, 7 (96), 299-316. Doi: 10.29228/asos.36671.

Barakat, A., Gopalakrishna, P., & Lala, V. (2014). The impact of arab American ethnic identity on the consumption of culture-specific products. Journal of International Consumer Marketing, 26 (5), 405-425. Doi: 10.1080/08961530.2014.946575.

Başar, F., Başar, B., & Akoğul, E. (2023). Reflections of the spices mentioned in the health recipes applied for centuries by İbn Sina on the Ottoman Palace Cuisine. PREPRINT (Version 1) available at Research Square. Doi: 10.21203/rs.3.rs-3234688/v1.

Baydeniz, E., & Sandıkcı, M. (2023). Somut olmayan kültürel miras unsurlarından Türk Lokumu ve Afyon Kaymağının Afyonkarahisar için önemi. Turkish Academic Research Review, 8 (2), 998-1013. Doi: 10.30622/tarr.1219696.

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Biandolino, F., Parlapiano, I., Grattagliano, A., Fanelli, G., & Prato, E. (2020). Comparative characteristics of percentage edibility, condition index, biochemical constituents and lipids nutritional quality indices of wild and farmed scallops (flexopecten glaber). Water, 12 (6), 1777. Doi: 10.3390/w12061777.

Bimbo, F., Bonanno, A., & Viscecchia, R. (2019). An empirical framework to study food labelling fraud: an application to the italian extra‐virgin olive oil market. Australian Journal of Agricultural and Resource Economics, 63 (4), 701-725. Doi: 10.1111/1467-8489.12318.

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Bülbül, S., Sezgin, A. C., & Kara, S. (2016). Osmanlı Mutfak Kültürü’nde Yemek Kapları: İznik Çok Renkli Seramik Örnekleri. İnsan ve Toplum Bilimleri Araştırmaları Dergisi, 5 (8), 2373-2389. Doi: 10.15869/itobiad.281332.

Cambero, M. (2023). Freeze-dried cooked chickpeas: considering a suitable alternative to prepare tasty reconstituted dishes. Foods, 12 (12), 2339. Doi: 10.3390/foods12122339.

Camino, M. (2014). ‘Red fury’: historical memory and spanish football. Memory Studies, 7 (4), 500-512. Doi: 10.1177/1750698014531594.

Canuti, V., Cantu, A., Picchi, M., Lerno, L., Tanabe, C., Zanoni, B., … & Ebeler, S. (2020). Evaluation of the intrinsic and perceived quality of sangiovese wines from california and Italy. Foods, 9 (8), 1088. Doi: 10.3390/foods9081088.

Caracciolo, F., Vita, G., Lanfranchi, M., & D’Amico, M. (2015). Determinants of Sicilian wine consumption: evidence from a binary response model. American Journal of Applied Sciences, 12 (11), 794-801. Doi: 10.3844/ajassp.2015.794.801.

Carbone, A. (2023). The grapes in italian wines: assessing their value. Wine Economics and Policy, 12 (2), 55-67. Doi: 10.36253/wep-14593.

Cárdenas-Castro, A., Perales-Vázquez, G., Rosa, L., Zamora-Gasga, V., ́Álvarez-Parrilla, E., & Sáyago‐Ayerdi, S. (2019). Sauces: an undiscovered healthy complement in Mexican cuisine. International Journal of Gastronomy and Food Science, 17, 100154. Doi: 10.1016/j.ijgfs.2019.100154.

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Castillo-Manzano, J., Castro‐Nuño, M., López-Valpuesta, L., & Zarzoso, Á. (2020). Quality versus quantity: an assessment of the impact of michelin-starred restaurants on tourism in Spain. Tourism Economics, 27 (5), 1166-1174. Doi: 10.1177/1354816620917482.

Cetin, K. B. E. (2015). Islamic lifestyle and Emine Beder’s TV cookery showkitchen love. European Journal of Cultural Studies, 20 (4), 464-477. Doi: 10.1177/1367549415603379.

Chambers, D., Esteve, E., & Retiveau, A. (2010). Effect of milk pasteurization on flavor properties of seven commercially available french cheese types. Journal of Sensory Studies, 25 (4), 494-511. Doi: 10.1111/j.1745-459x.2010.00282.x.

Chaturvedi, P., Kulshreshtha, K., Tripathi, V., & Agnihotri, D. (2022). Investigating the impact of restaurants' sustainable practices on consumers' satisfaction and revisit intentions: a study on leading green restaurants. Asia-Pacific Journal of Business Administration, 16 (1), 41-62. Doi: 10.1108/apjba-09-2021-0456.

Chen, Q., Huang, R., & Zhang, A. (2020). A bite of nostalgia: the influence of nostalgia in consumers’ loyalty intentions at traditional restaurants. Journal of Hospitality and Tourism Management, 45, 604-614. Doi: 10.1016/j.jhtm.2020.10.016.

Chu, N. (2023). The impacts and significance of yum cha for the cantonese diaspora. Asian American Research Journal, 3(0). Doi: 10.5070/rj43060697.

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