Science in the Kitchen-September 2024 : New Trend in Gastronomy Sustainable Gastronomy and Green Cuisine

dc.authorid	0000-0001-6391-4887
dc.contributor.author	Doğan, Murat
dc.date.accessioned	2025-01-28T12:56:07Z
dc.date.available	2025-01-28T12:56:07Z
dc.date.issued	2024
dc.department	Güzel Sanatlar Fakültesi
dc.description.abstract	In the 1980s, when I was a teenager, my grandfather—born in 1910 and in his seventies at the time—would often talk about how abundant food was compared to the severe shortages he experienced in his youth. In the 1930s, as a young man in his twenties, he endured extreme food scarcity both in his hometown and during his time in the military. He would sigh and say, "We even struggled to get a handful of wheat to make flour." It was only later, as I delved into historical processes, that I truly came to understand the depth of my grandfather's experiences.
dc.identifier.issue	9
dc.identifier.uri	https://hdl.handle.net/11363/9414
dc.language.iso	en
dc.publisher	İstmag Magazin Gazetecilik
dc.relation.ispartof	Hotel Restaurant & Hi-Tech Magazine
dc.relation.publicationcategory	Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	The Great Depression
dc.subject	Green Kitchen
dc.subject	Green Kitchen Practices and Their Contributions to Sustainability
dc.subject	Green Kitchen Equipment
dc.title	Science in the Kitchen-September 2024 : New Trend in Gastronomy Sustainable Gastronomy and Green Cuisine
dc.type	Contribution To Periodical