Vol. 3 No. 1 (2024)

Published July 6, 2024

Full Issue

FULL ISSUE / SAYI TAM DOSYASI (Türkçe)

Articles

Serkan Çelik

1-16

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

https://doi.org/10.58625/jfng-2470

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Çağla Özbek; Başak Öncel; Yüksel Özdemir

17-27

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

https://doi.org/10.58625/jfng-2471

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

29-34

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

https://doi.org/10.58625/jfng-2472

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İrem Yalçın, Esra Mankan

35-47

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

https://doi.org/10.58625/jfng-2473

PDF (Türkçe)

Elif Güner, Mutlu Tuçe Ülker

49-56

Can artificial intelligence replace dietitians? A conversation with ChatGPT

https://doi.org/10.58625/jfng-2474

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Aybüke Kayışkıran, Elif Güner

57-68

Neurogastronomy and its role on improving healthy food choice

https://doi.org/10.58625/jfng-2475

PDF (Türkçe)

Mehmet Fatih Kayran, Dilek Atçı

69-81

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

https://doi.org/10.58625/jfng-2476

PDF (Türkçe)

Sultan Bilgesu Aygün, Ezgi Karataş

83-98

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

https://doi.org/10.58625/jfng-2477

PDF (Türkçe)