Vol. 3 No. 1 (2024)

Articles

2024-07-06

pp. 1-16

Air fryer: reflections on working class objects of desire and changing food culture

Serkan Çelik

10.58625/jfng-2470

Views 361

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Articles

2024-07-06

pp. 17-27

Utilization of carob flour for mitigating oil separation issue in traditional Turkish tahini halva

Çağla Özbek, Başak Öncel, Yüksel Özdemir

10.58625/jfng-2471

Views 141

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Articles

2024-07-06

pp. 29-34

The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours

Mutlu Tuçe Ülker, Funda Elmacıoğlu, Hafize Sema Büyükateş, Aysu Özdemir , Halime Kuşcu Sezen, Sümeyye Nur Gündüz

10.58625/jfng-2472

Views 210

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Articles

2024-07-06

pp. 35-47

The place of soups in the Ottoman palace cuisine in today's eating habits

İrem Yalçın, Esra Mankan

10.58625/jfng-2473

Views 212

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Articles

2024-07-06

pp. 49-56

Can artificial intelligence replace dietitians? A conversation with ChatGPT

Elif Güner, Mutlu Tuçe Ülker

10.58625/jfng-2474

Views 399

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Articles

2024-07-06

pp. 57-68

Neurogastronomy and its role on improving healthy food choice

Aybüke Kayışkıran, Elif Güner

10.58625/jfng-2475

Views 569

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Articles

2024-07-06

pp. 69-81

Evaluating gastronomic trends from the past to the present in terms of social changes

Mehmet Fatih Kayran, Dilek Atçı

10.58625/jfng-2476

Views 224

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Articles

2024-07-06

pp. 83-98

The effect of Nigella Sativa (black cumin seed) on health

Sultan Bilgesu Aygün, Ezgi Karataş

10.58625/jfng-2477

Views 483

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