Ayşe Şahin-Yılmaz
Biographic Data
| ID | 9491186 |
|---|---|
| NAME | Ayşe Şahin-Yılmaz |
| GIVEN NAMES | Ayşe |
| FAMILY NAME | Şahin-Yılmaz |
| SIGNATURE | ŞAHIN-YILMAZ A |
| AFFILIATIONS | Akdeniz University |
| ORCID | 0000-0001-8533-7187 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
I don’t waste, I take away with doggy bag
Purpose Considering the importance of reducing food waste and the difficulty of changing consumer behavior, especially in the gastronomy industry where waste is abundant, it is important to determine the strategies to be created after determining the individual factors affecting the use of doggy bags. To this end, this study aims to determine the factors affecting the use of doggy bags. Design/methodology/approach Since the “doggy bag” phenomenon…
‘Being a woman’ in the gastronomy industry
While women’s entrepreneurship has garnered increasing attention in tourism research, its heritage-based gastronomy contexts remain underexplored. This study addresses this gap by adopting a gender-sensitive and sustainability-oriented lens, grounded in gender theory and aligned with key Sustainable Development Goals (SDGs), to examine the entrepreneurial trajectories of women in culturally significant destinations. Focusing on Safranbolu – a UNE…
Can purchasing food souvenirs be a gastronomic experience per se
Purpose This study aims to determine if the process of purchasing food souvenirs constitutes a gastronomic experience concerning food souvenirs that have demonstrated their value in the tourism industry. Design/methodology/approach The current study used a qualitative research approach to achieve this goal and collected data from 24 domestic tourists through in-depth interviews. The data obtained were subjected to content analysis. Findings Five …
De gustibus non est disputandum
Purpose This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food. Design/methodology/approach In this study, databases were system…
No prominent works on this page.
De gustibus non est disputandum
Purpose This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food. Design/methodology/approach In this study, databases were system…
‘Being a woman’ in the gastronomy industry
While women’s entrepreneurship has garnered increasing attention in tourism research, its heritage-based gastronomy contexts remain underexplored. This study addresses this gap by adopting a gender-sensitive and sustainability-oriented lens, grounded in gender theory and aligned with key Sustainable Development Goals (SDGs), to examine the entrepreneurial trajectories of women in culturally significant destinations. Focusing on Safranbolu – a UNE…
Can purchasing food souvenirs be a gastronomic experience per se
Purpose This study aims to determine if the process of purchasing food souvenirs constitutes a gastronomic experience concerning food souvenirs that have demonstrated their value in the tourism industry. Design/methodology/approach The current study used a qualitative research approach to achieve this goal and collected data from 24 domestic tourists through in-depth interviews. The data obtained were subjected to content analysis. Findings Five …
I don’t waste, I take away with doggy bag
Purpose Considering the importance of reducing food waste and the difficulty of changing consumer behavior, especially in the gastronomy industry where waste is abundant, it is important to determine the strategies to be created after determining the individual factors affecting the use of doggy bags. To this end, this study aims to determine the factors affecting the use of doggy bags. Design/methodology/approach Since the “doggy bag” phenomenon…
Business (3 works) · Culinary Culture and Tourism (3 works) · Marketing (3 works) · Advertising (2 works) · Consumer Behavior in Brand Consumption and Identification (2 works) · Marketing (2 works) · Agricultural economics (1 work) · Agricultural science (1 work) · Ambivalence (1 work) · Archaeology (1 work)