Aydın Gastronomy

Aydın Gastronomy

GASTRONOMİDE EVRENSEL DİL: BİLİM VE MÜHENDİSLİK “ELEŞTİREL BİR BAKIŞ”

Yazarlar: İsmail Hakkı TEKİNER, Tolgahan TABAK, Oğuzhan KÖKLÜ, Gizel HÜLAĞA, Halil İbrahim ORHAN

Cilt 3 , Sayı 2 , 2019 , Sayfalar 75 - 85

Konular:-

Anahtar Kelimeler:Language,Gastronomy,Engienering

Özet: Food and nutrition are multidimensional and multidisciplinary concepts in the center of human life. Gastronomy, one of the most popular fields nowadays, has cultural, artistic and scientific dimensions. Representation of gastronomy at the universal level can be possible with only speaking a common language with other related disciplines. Among them, science and engineering are the keys to concretizing many notional concepts related to the culinary culture. Therefore, those who work in the field of gastronomy also need to focus on scientific and engineering languages to express their own frame of mind and mental development at the universal level. In this paper, we aimed to touch on the significance of science and engineering in gastronomy from a critical view.  

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@article{2019, title={GASTRONOMİDE EVRENSEL DİL: BİLİM VE MÜHENDİSLİK “ELEŞTİREL BİR BAKIŞ”}, volume={3}, number={2}, publisher={Aydın Gastronomy}, author={İsmail Hakkı TEKİNER,Tolgahan TABAK,Oğuzhan KÖKLÜ,Gizel HÜLAĞA,Halil İbrahim ORHAN}, year={2019}, pages={75–85} }
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İsmail Hakkı TEKİNER,Tolgahan TABAK,Oğuzhan KÖKLÜ,Gizel HÜLAĞA,Halil İbrahim ORHAN. (2019). GASTRONOMİDE EVRENSEL DİL: BİLİM VE MÜHENDİSLİK “ELEŞTİREL BİR BAKIŞ” (Vol. 3, pp. 75–85). Vol. 3, pp. 75–85. Aydın Gastronomy.
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İsmail Hakkı TEKİNER,Tolgahan TABAK,Oğuzhan KÖKLÜ,Gizel HÜLAĞA,Halil İbrahim ORHAN. GASTRONOMİDE EVRENSEL DİL: BİLİM VE MÜHENDİSLİK “ELEŞTİREL BİR BAKIŞ.” no. 2, Aydın Gastronomy, 2019, pp. 75–85.
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