Global Concepts in Gastronomy

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  This book aims to open the doors to this multidimensional world by focusing on
  the conceptual framework of gastronomy and providing readers with new
  intellectual frameworks and perspectives. The content of the book has been
  designed considering the current gastronomy trends worldwide. In this
  context, initially, neglected concepts in gastronomy literature were identified,
  and their shape and content characteristics were explained by drawing on
  existing literature. For instance, concepts such as gastronomy museology,
  gastronomy literacy, and gastronomic value typology were addressed
  independently for the first time in this book, and the overall framework of
  these concepts was established. Additionally, some commonly used concepts
  in gastronomy literature were reinterpreted and defined. The book consists of
  sixteen interconnected chapters. These chapters, focusing on the specific
  features of global gastronomy concepts, are structured to appeal to
  academics, students, professionals in the industry, employees of local
  governments, and individuals interested in gastronomy. We are grateful to the
  authors and publishing staff who contributed to the preparation and
  publication of this book, as we believe it would contribute to the gastronomy
  literature and provide opportunities for a better understanding of the
  conceptual framework of gastronomy.