dc.contributor.author | Genceli, Demet | |
dc.date.accessioned | 2023-11-08T12:13:00Z | |
dc.date.available | 2023-11-08T12:13:00Z | |
dc.date.issued | 2023 | en_US |
dc.identifier.citation | Genceli, Demet. Dark gastronomy in times of tribulation (2023). 1-283. | en_US |
dc.identifier.isbn | 978-166846506-6 | |
dc.identifier.isbn | 978-166846505-9 | |
dc.identifier.uri | https://doi.org/10.4018/978-1-6684-6505-9 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12780/739 | |
dc.description.abstract | Dark tourism involves travel to historical sites associated with death and tragedy. While the main attraction of such sites is their historical value, visitors may also seek to understand other's pain or achieve educational goals. Dark tourism helps enhance society's capacity to understand and learn from the past. Dark Gastronomy, on the other hand, explores the culinary traditions under dark times such as wars, battles, disasters, epidemics, genocides, famines, and unusual mass deaths. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | IGI Global | en_US |
dc.relation.isversionof | 10.4018/978-1-6684-6505-9 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.title | Dark gastronomy in times of tribulation | en_US |
dc.type | book | en_US |
dc.contributor.department | İstanbul Kent Üniversitesi, Fakülteler, Sanat ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü | en_US |
dc.contributor.authorID | https://orcid.org/0000-0003-0440-294X | en_US |
dc.contributor.institutionauthor | Genceli, Demet | |
dc.identifier.startpage | 1 | en_US |
dc.identifier.endpage | 283 | en_US |
dc.relation.journal | Dark gastronomy in times of tribulation | en_US |
dc.relation.publicationcategory | Kitap - Uluslararası | en_US |