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Eco-Gastronomy, Sustainability, and Art

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dc.contributor.authorGonca Babadağ
dc.contributor.authorBabadağ, Gonca
dc.contributor.authorSema Ekincek
dc.contributor.authorEKİNCEK, SEMA
dc.contributor.orcid0000-0001-9186-9323
dc.date.accessioned2025-11-13T19:42:43Z
dc.date.issued2022-10-07
dc.identifier.doihttps://doi.org/10.4018/978-1-6684-4645-4.ch020
dc.identifier.endpage450
dc.identifier.issn2475-6547
dc.identifier.openalexW4306408000
dc.identifier.startpage433
dc.identifier.urihttps://hdl.handle.net/11421/11658
dc.identifier.urihttps://doi.org/10.4018/978-1-6684-4645-4.ch020
dc.language.isoen
dc.relation.ispartofAdvances in hospitality, tourism and the services industry (AHTSI) book series
dc.rightsrestrictedAccess
dc.subjectGastronomy
dc.subjectSustainability
dc.subjectNatural resource
dc.subjectContext (archaeology)
dc.subjectNatural (archaeology)
dc.subjectMarketing
dc.subjectCreativity
dc.subjectGeography
dc.subjectEnvironmental resource management
dc.subjectBusiness
dc.subjectPolitical science
dc.subjectEconomics
dc.subjectEcology
dc.subjectArchaeology
dc.subject.sdg12
dc.titleEco-Gastronomy, Sustainability, and Art
dc.typebook-chapter
dspace.entity.typePublication
local.authorid.openalexA5018550238
local.authorid.openalexA5054843401

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