The book, contributed by Assoc. Prof. Dr. Murat Doğan, one of the faculty members of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF), Department of Gastronomy and Culinary Arts, as the author of the department, took its place on the shelves.
Assoc. Prof. Dr. Murat Doğan, Deputy Dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF) and faculty member of the Gastronomy and Culinary Arts Department, took part as a chapter author in the book titled "Gastronomy Tourism in the Development of Tourism". The book, whose first edition was published in September 2023, discusses gastronomy tourism from different perspectives. The book, edited by Prof. Dr. Birol Saygı and Assoc. Prof. Dr. Gül Yılmaz includes a total of twenty-two authors and seventeen chapters from seventeen different universities. Assoc. Prof. Dr. Murat Doğan is the author of the ninth chapter of the book, "Green Cuisine, Sustainability, and Gastronomy".
Assoc. Prof. Dr. Murat Doğan discussed the concepts of sustainability, gastronomy, and green kitchen in the book chapter. In the chapter, it was mentioned that developed countries focused on industrialization and production to overcome the economic problems experienced during the Great Depression of 1929 and its aftermath. Doğan stated that it was realized in the 1960s that the ecological balance was deteriorating and that the idea of production without harming the environment began to be discussed in the 1970s.
Murat Doğan used the following statements in the book chapter;
“As a result of all these discussions, it has been understood that ecosystem problems need to be addressed from a holistic perspective. It has been decided that it is essential to create a good balance and harmony between humans and nature, to ensure conscious production and consumption without harming natural resources, and to create plans that will enable the needs of future generations to be met. The solution to all these problems lies in sustainable models. The green kitchen concept, which is trending today, is one of the most important sustainability gastronomy models in the tourism and food and beverage industry. This section will describe the green kitchen movement, which aims to reduce energy use, use materials made from recycled or rapidly renewable resources, and have a low environmental impact. "In addition, sustainability issues within the scope of sustainability and gastronomy will be touched upon."
We congratulate Assoc. Prof. Dr. Murat Doğan for being the author of the chapter and wish him success in his academic studies.
