Work

Local Flavor, Global Impact: Trends and Best Practices Sustainable Cuisine for Tourism

Year: 2025

Type: book-chapter

Source: Emerald Group Publishing Limited eBooks

DOI: 10.1108/978-1-83608-988-920251004

Authors: Nurhayat IFLAZOGLU, Ipek Itir CAN

Institutions: Mustafa Kemal University, Anadolu University, Usak University

Language: English

Topic: Culinary Culture and Tourism

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W4409699178

FWCI: 5.251

Cites: 13

Cited by: 2

Related to: 10