Investigation of the Effects of Colonial Slavery on Food Culture

dc.authorid	0000-0001-6391-4887
dc.contributor.author	Doğan, Murat
dc.date.accessioned	2024-12-09T12:51:29Z
dc.date.available	2024-12-09T12:51:29Z
dc.date.issued	2022
dc.department	Güzel Sanatlar Fakültesi
dc.description.abstract	The development of culinary cultures is evaluated from two main perspectives: either they have formed a unique culture by interacting with environmental factors, or they have been lost in these interactions and influenced by other cultures. Understanding this cultural development requires examining the foundation of culinary cultures.
dc.identifier.endpage	138
dc.identifier.issue	2
dc.identifier.startpage	126
dc.identifier.uri	https://hdl.handle.net/11363/8996
dc.identifier.volume	3
dc.institutionauthor	Doğan, Murat
dc.institutionauthorid	0000-0001-6391-4887
dc.language.iso	en
dc.publisher	Ali Solunoğlu
dc.relation.ispartof	Review of Tourism Administration Journal
dc.relation.publicationcategory	Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	Conceptual framework
dc.subject	1492-1600 Period
dc.subject	From the New World to the Old World
dc.subject	The Atlantic Slave Trade and the Effects of Food Production
dc.title	Investigation of the Effects of Colonial Slavery on Food Culture
dc.type	Contribution To Periodical