Ara
Toplam kayıt 4, listelenen: 1-4
A Research on the General Knowledge of Pastry Chefs About Food Colorings and Their Awareness of Reading Labels
(2022)
Food colorings are substances commonly used to increase the desire to eat by making the appearance of the food more
attractive. This study aims to determine the general knowledge of pastry chefs about food colorings and ...
Evaluation of gastronomic objects in Renaissance painting
(ELSEVIER, 2022)
The Renaissance period, as an enlightenment period after the strict Christian rules of the Middle Ages, represents
a period in which many discoveries have been made for about four centuries and which continues its effects ...
Investigation of the Effect of Spice on Gastronomy History and Culture
(SAM A.Ş. Yayıncılık, 2022)
The study aimed to determine the effect of spice on the history and culture of gastronomy. Qualitative research
methods were used in the study, and a literature review was used to reveal the conceptual framework. ...
Evaluation of gastronomy education quality in Turkey in terms of faculty members
(ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2022)
An important part of the universities in Turkey has started to provide gastronomy education. In this study it was
aimed to systematically analyze the scientific activities and the status of gastronomy-related specialization ...