Faculty of Tourism

Dr. Instructor The book "From Sea to Gastronomy", edited by Esra DOĞU BAYKUT, has been published


The book titled Denizden Gastronomiye, edited by our Gastronomy and Culinary Arts Department Assistant Professor, Esra Doğu Baykurt, together with Van Yüzüncü Yıl University Gastronomy and Culinary Arts Department Associate Professor Zafer Ceylan, has been published by Detay Publishing. The book, which was prepared with the contributions of 14 academicians, Fish culture, Gastronomy and Tourism, Consumer Behaviors in Fish Consumption, Bream and Bass in Aegean Cuisine, Importance of Anchovy in Black Sea Culture, Van Fish and Its Contribution to Gastronomy, Cold and Frozen Storage in Aquaculture, Sterilization Applications, Food Safety and Aquaculture Products. , Fish, Dairy Products and Yogurt Triangle, Fish Cooking Methods, Sous Vide Cooked Seafood and Gastronomy, Fish Oil Nutritional Values ​​on Fish Oil consists of 12 chapters.

From the book launch... As it is known, gastronomy is a multidisciplinary field that includes both social sciences and numerical sciences. The focus of the studies is food. In addition, nutrition has become more and more important in today's world. Undoubtedly, fish and its products have an important place among healthy foods. This book aims to cover all aspects of fish. In addition, in our country, which is surrounded by seas on 3,5 (Lake Van, Van Sea) sides, fish is also the representative of culture. Please read the book in this context with pleasure.