A Study on The Use of Ancestral Seeds in The Applıcatıon Kıtchens of Unıversıtıes Wıthın The Scope of Sustaınable Gastronomy Practıces
Yazarlar (7)
Rana Şat
Balikesir Üniversitesi, Türkiye
Balikesir Üniversitesi, Türkiye
Prof. Dr. Mehmet Sarıoğlan Balikesir Üniversitesi, Türkiye
Doç. Dr. Ercan KARAÇAR Sinop Üniversitesi, Türkiye
Yakup Dinç Balikesir Üniversitesi, Türkiye
Dr. Öğr. Üyesi Fatih Saydam Giresun Üniversitesi, Türkiye
Serkan Semint Karamanoğlu Mehmetbey Üniversitesi, Türkiye
Dilek Karakaş
Sakarya University Of Applied Sciences, Türkiye
Sakarya University Of Applied Sciences, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | International Journal of Ecosystems and Ecology Science | ||
| Dergi ISSN | 2224-4980 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCOPUS | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2025 |
| Cilt / Sayı / Sayfa | 15 / 3 / 207–222 | DOI | 10.31407/ijees15.323 |
| Makale Linki | https://ijees.net/images/pdf/R%C5%9Eat1MSar%C4%B1o%C4%9Flan2EKara%C3%A7ar3YDin%C3%A74FSaydam5SSemint6DKaraka%C5%9F7ASTUDYONTHEUSEOFANCESTRALSEEDSINTHEAPPLICATIONKITCHENSOFUNIVERSITIESWITHINTHESCOPEOFSUSTAINABLEGASTRONOMYPRACTICESpage207-222;-a0f117a4 | ||
| UAK Araştırma Alanları |
Rekreasyon Yönetimi
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| Özet |
| Due to the inequitable distribution of food in the world and the overuse of resources, it is predicted that the ability of future generations to consume healthy and organic products may become a major problem. As the needs of individuals are unlimited and natural resources are limited, there is a gradual decline in natural resources. Due to the rapid increase in economic growth and global population, the demand for resources to meet societal needs is increasing day by day. The supply of organic and healthy food in the world is becoming a problem on a global scale. Ensuring the sustainability of organic products in the food and beverage production process is of great importance in terms of transferring the material, spiritual and cultural gains of the society to future generations. It is seen that the formation process of organic products multiplies through seeds as in all living things. While preserving the genes of the past … |
| Anahtar Kelimeler |
| agriculture | ancestral seeds | gastronomy and culinary arts | gastronomy practices | sustainability |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 1 |