GASTRONOMIK TURIZM SOHASIDAGI LINGVISTIK TADQIQOTLAR
Abstract
Lingvistik tadqiqotlar gastronomik turizmda turli tillarda gastronomik atamalarni va madaniyatlarni tushunishga yordam beradi. Bu tadqiqotlar bir nechta asosiy yo‘nalishlarga bo‘linadi:
Downloads
References
Hall, C. M., & Mitchell, R. (2005). Food Tourism Around the World: Development, Management, and Markets. Butterworth-Heinemann.
Hjalager, A. M. (2002). A typology of gastronomy tourism. Tourism Review, 57(3), 33-47.
Santich, B. (2004). The Role of Gastronomy in Tourism Development. Tourism and Hospitality Research, 5(3), 223-232.
Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption. Tourism Review International, 6(3), 195-198.
Bessiere, J. (1998). Local Development and Heritage: Traditional Food and Tourism in Rural Areas. Sociologia Ruralis, 38(1), 21-34.
Acar, M.S., (1996). Qassob hayvon go'shti va tovuq go'shtidan tayyorlangan doner kaboblarining mikrobiologik sifatini qiyosiy tekshirish, Istanbul universiteti, Sog'liqni saqlash fanlari Oliy maktabi, Sog'liqni saqlash bo'limi, PhD dissertatsiyasi, Istanbul.
Aqgol, Y., (2012). Gastronomiya turizmi va Turkiyaga tashrif buyurgan chet ellik sayyohlarning gastronomiya tajribalarini baholash, Mersin universiteti, Ijtimoiy fanlar instituti, Turizm va mehmonxona xo'jaligi bo'limi, magistrlik dissertatsiyasi, Mersin.