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The Book “From Sea to Gastronomy”, Edited by Asst. Prof. Esra DOĞU BAYKUT, Published

The book Denizden Gastronomiye (From Sea to Gastronomy) edited by Asst. Prof. Esra Doğu Baykurt of Istanbul Medeniyet University Faculty of Tourism Department of Gastronomy and Culinary Arts and Assoc. Prof. Zafer CEYLAN of Van Yüzüncü Yıl University Department of Gastronomy and Culinary Arts, was published by Detay Publishing.

Contributed by 14 academics, the book consists of 12 chapters on “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”, and “Nutritional Values of Aquaculture Products”.

The book covers various topics including fish culture in the world and in Turkey, fish in gastronomic tourism, the benefits of fish consumption for human health and healthy nutrition, fish oil and its importance for health, marine pollution and biodiversity with life in the aquatic ecosystem, and nutritional values in aquatic products.

From the book blurb:

“As it is known, gastronomy is a multidisciplinary field that includes both social sciences and natural sciences, with a focus on ‘food’. Nutrition is becoming more and more important in today’s world. Undoubtedly, fish and fish 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 also represents the local culture. Please read the book in this context with pleasure…”

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