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A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture

Yıl 2018, Cilt: 4 Sayı: 2, 83 - 92, 20.12.2018

Tolga Fahri Çakmak Figen Sevinç

Öz

The changes that come along with globalization in life styles are now evident in the tourism industry as well, and a variety
of different diets have become available in the services provided by the industry. Further, eating and drinking habits,
which differ according to the cultural features of their geography, are rapidly integrated into the existing consumptiondriven
concept. In this sense, this study discusses the raw food diet, which has been popular around the world, within a
conceptual framework, provides an insight into different practices regarding live foods as well as the perception of the
raw food diet in consumption culture.

Anahtar Kelimeler

Living food Live food Raw food Consumption Consumption culture

Kaynakça

  • Ak, M. (2014). İlk insanların beslenme şekli: Çiğ beslenme (Raw Food): Kocaeli’ndeki çiğ beslenme (Raw Food): La Veranda, Retrieved from http://www.dogumarmaraturizm.com. (Accessed 10.02.2017).
  • Albayrak, A. (2013). Alternatif turizm. Ankara: Detay Yayıncılık.
  • Altıntaş, Ö. (2008). Raw food restoranlar türedi, Adem ile Havva dönemine döndük. http://www.turkiyeturizm.com (Accessed 10.02.2017).
  • Arslan, P. (1997). Geleneksel yemek kültürünün değişimi- hızlı yemek sistemine (fast food) geçiş:Türk mutfak kültürü üzerine araştırmalar, Ankara: Takav Matbaası.
  • Ankeny, R. A. (2012). Food and ethinical consumption. In J. M. Pilcher (Eds.). The Oxford Handbook of Food History. New York: Oxford University Press.
  • Aytaç, Ö. (2006). Tüketimcilik ve metalaşma kıskacında boş zaman. Kocaeli Üniversitesi, Sosyal Bilimler Enstitüsü Dergisi, 11(1), 27‒53.
  • Baudrillard, J. (1997). Tüketim Toplumu (H. Deliçaylı ve F. Keskin, Çev.). İstanbul: Ayrıntı Yayıncılık.
  • Bauman, Z. (1999). Çalışma, tüketicilik ve yeni yoksullar (Ü. Öktem, Çev.). İstanbul: Sarmal Yayıncılık.
  • Bird, S. (2013). Frog becomes horrifying “live sushi”. Retrieved from http://www.care2.com/causes/frog-becomes-horrifying-live-sushi.html (Accessed 08.12.2016).
  • Boniface, P. (2003). Tasting tourism: Travelling for food and drink. London: Routledge Publishing.
  • Bozok, M. (2016). Yeni yılın gastronomi trendleri. Retrieved from http://www.haberturk.com/yasam (Accessed 05.01.2017).
  • Change.org (n.d.) Stop Cooking Live Animals (L. Camac). Retrieved from https://www.change.org (Accessed 10.02.2017).
  • Cohen, A. (2004). Living on live food. California: Cohen Publishing Company.
  • Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 4, 755‒778.
  • Cousens, G. (2003). Rainbow green live-food cuisine. California: North Atlantic Books Berkeley.
  • Cousens, G. (2005). Spiritual nutrition: Six foundations for spiritual life and the awakening of Kundalini. California: North Atlantic Books Berkeley.
  • Craig, W. J. (2004). Going raw: A new trend. Vegetarian Nutrition Update, 12(1), 5‒6.
  • Demetriou, D. (2008). Japan’s ikizukuri fish “beats with freshness”. Retrieved from http://www.telegraph.co.uk/news (Accessed 08.12.2016).
  • Dilek, S. E. (2017). Vegan ve vejetaryen turistler. E. Günlü Küçükaltan ve S. E. Dilek (Ed.). Metalaşan turizm: Metalaştırılan hayvanlar turizmin ahlaki sorumluluğu olabilir mi? içinde (ss. 133-143). Ankara: Nobel Akademik Yayıncılık.
  • Doğdubay, M. ve Giritlioğlu, İ. (2011). Mutfak turizmi. N. Hacıoğlu ve C. Avcıkurt (Ed.). Turistik ürün çeşitlendirmesi içinde (ss. 433-456) Ankara: Nobel Akademik Yayıncılık.
  • Duman, Z. (2014). Tüketim toplumu, Eleştirel bir bakış. Ankara: Kadim Yayınları.
  • Esquibel, R. (2007). Know the difference between raw food and vegetarian diet. Retrieved from http://EzineArticles.com (Accessed 08.12.2016).
  • Esquibel, R. (2010). Nourishment. Retrieved from http://www.eat-raw-food.com (Accessed 05.01.2017).
  • Fox, N. & Ward, K. (2008). Health, ethics and environment: A qualitative study of vegetarian motivations. Appetite, 50(2-3), 422–429.
  • Fry, T. C. & Klein, D. (2004) Your natural diet: Alive raw foods. California: Living Nutrition Publications.
  • Ganter, H. D. (2004). Changes in work organizations in French top-quality restaurants. Business History, 46(3), 439–460.
  • Güney, S. (2014). Davranış bilimleri. Ankara: Nobel Akademik Yayıncılık.
  • Hall, M. & Mitchell, R. (2005). Wine tourism in the Mediterranean: A tool for restructuringand development. Thunderbird International Business Review, 42(4), 445‒465.
  • Havala H. S. (2002). Raw foods diets: A review of the literature. Vegetarian Journal, 21(4), 30‒31.
  • Hawkins, D. I., Best, R. J. & Coney, K. A. (2001). Consumer behavior: Building marketing strategy. Boston: Irwin/McGraw Hill.
  • Howell, E. (1995). Enzyme Nutrition. New Jersey: Avery Publishing.
  • İnce, R. (2016). Yeni yılın gastronomi trendleri. Retrieved from http://www.haberturk.com/yasam (Accessed 05.01.2017).
  • Kim, Y. H., Kim, M., ve Goh, B. K. (2011). An Examination of Food Tourist’s Behavior: Using the Modified Theory of Reasoned Action. Tourism Management, 32, 1159-1165.
  • Kivela, J. & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30, 354–77.
  • Koebnick, C., Strassner, C., Hoffmann, I. & Leitzmann, C. (1999). Consequences of a long-term raw food diet on body weight and menstruation: results of a questionnaire survey. Annals of Nutrition & Metabolism, 43(2), 69-79.
  • Tourists Experience a Destination, Journal of Hospitality and Tourism Research. 30, 354–77. Modified Theory of Reasoned Action. Tourism Management, 32, 1159-1165.
  • Korthals, M. (2015). Ethics of Food Production and Consumption. In R. J. Herring (Eds.). The Oxford Handbook of Food, Politics, and Society. New York: Oxford University.
  • Knowler, K. (2010). Raw food made simple. Raw Food Coach Media.
  • Kyssa, N. (2009). The simply raw living foods detox manual. Canada: Arsenal Pulp Press.
  • Kwon, D. Y. & Tamang, J. P. (2015). Relicious ethnic foods. Journal of ethnic Foods, 2, 45‒46.
  • Leitch, A. (2013). Slow food and politics of “virtuous globalization”. In C. Counihan & P. V. Esterik (Eds.). Food and culture. Routledge, New York.
  • Leitzmann, C. (2014). Vegetarian nutrition: past, present, future. American Society for Nutrition. 100(1), Doi: 10.3945/ajcn.113.071365.
  • Liao S. & Meskin A. (n.d.) Morality and aesthetics of food. In A. Barnhill, M. Budolfson & T. Doggett (Eds.) The Oxford handbook on food ethics. Oxford University, New York. Retrieved from https://philpapers.org (Accessed 10.02.2017)
  • Living and Raw Foods. (1998). Approved Links to other web sites. Living and Raw Foods. Retrieved from http://www.living-foods.com (Accessed 10.02.2017).
  • Living Foods Institute. (2016). The living foods lifestyle. Retrieved from http://www.livingfoodsinstitute.com (Accessed 10.02.2017).
  • Long, M. L. (2004). Culinary Tourism: A folkloristic perspective on eating and otherness. In M. L. Long (Eds.) Culinary tourism (pp. 20-50). Lexington: The University Press of Kentucky.
  • Messina, V., Melina, V. & Reed Mangels, A. (2003). A new food guide for North American Vegetarians. Journal of American Dietetic Association, 103(6), 771‒775.
  • Nield K. Kozak M. & LeGrays G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4), 375‒384.
  • Occupy for Animals (n.d.) Live sushi live sushi or ‘’ikizukuri’’. Retrieved from http://www.occupyforanimals.net/ (Accessed 10.02.2017)
  • Oflaz, E. (2017). Elçin Oflaz’la raw food mucizesi. İstanbul: Remzi Kitabevi.
  • Okumus, B., Okumus, F. & Mckercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: the cases of Hong Kong and Turkey. Tourism Management, 28(1), 253‒261.
  • Özdinç, İ. Y. (2004). Üniversite Öğrencilerinin fast-food tüketim alışkanlıkları ve tüketim noktası tercihlerini etkileyen faktörler. Anatolia:Turizm Araştırmaları Dergisi, 15(1), 71‒79.
  • Phillips, F. (2005). Vegetarian nutrition. British Nutrition Foundation Nutrition Bulletin, 30, 132–167.
  • Pollack, J. (2015). International student issues in adapting to life at Kyushu University. Research Bulletin International Student Center, 23, 313‒322.
  • Reid, D. (2006). Detoks: Sağlıklı ve uzun bir yaşam için vücudunuzu arındırmanın doğal yolu (M. Arda, Çev.). İstanbul: Alfa Yayıncılık.
  • Rojek, M. (2003). Enzyme nutrition therapy: Part 1-3. Retrieved from https://phoenixhealth.me/enzyme-solutions (Accessed 10.02.2017)
  • Ross, R. A. (2016). Raw basics starting a live, raw food diet. Retrieved from http://www.rawfoodlife.com (Accessed 10.02.2017)
  • Sashimi, (2014). Retrieved from http://www.japan-guide.com/e/e2044.html (Accessed 10.02.2017)
  • Schenck, S. (2008). The live food factor: The comprehensive guide to the ultimate diet for body, mind, spirit & planet. San Diego: Awakenings.
  • Sheldon, P. & Fox, M. (1998). The role of food service in vacation choice and experience: A crosscultural analysis. Journal of Travel Research, 26(30), 9‒15.
  • Su, Y. (2015). Reflections on local specialties and gastronomic tourism. Chinese Studies, 4, 15‒19.
  • Tezcan, M. (2000). Türk yemek antropolojisi yazıları, Ankara: T.C. Kültür Bakanlığı Yayınları.
  • Tomlinson, S., Akbar, J. & Pickles, K. (2016). Unaware it is about to be skinned alive and cooked: Heartbreaking image from china’s annual dog meat festival where tens of thousands of animals are killed. Retrieved from http://www.dailymail.co.uk/news/article-3134200 (Accessed 10.02.2017)
  • Vegetarian Society (2016). What is a vegetarian? Retrieved from https://www.vegsoc.org (Accessed 10.02.2017).
  • Yasemin G., Son T. ve Bulut, M. (2016). Yaşam tarzı olarak vegan ve vejetaryenlik. International Journal of Human Sciences, 13(1), 830‒843.
  • You, X., O’Leary, J., Morrison, A. ve Hong, G. S. (2000). A cross-cultural comparison of travel push and pull factors: United Kingdom vs. Japan. International Journal of Hospitality & Tourism Administration, 1(2), 1‒26.

Yıl 2018, Cilt: 4 Sayı: 2, 83 - 92, 20.12.2018

Tolga Fahri Çakmak Figen Sevinç

Öz

Kaynakça

  • Ak, M. (2014). İlk insanların beslenme şekli: Çiğ beslenme (Raw Food): Kocaeli’ndeki çiğ beslenme (Raw Food): La Veranda, Retrieved from http://www.dogumarmaraturizm.com. (Accessed 10.02.2017).
  • Albayrak, A. (2013). Alternatif turizm. Ankara: Detay Yayıncılık.
  • Altıntaş, Ö. (2008). Raw food restoranlar türedi, Adem ile Havva dönemine döndük. http://www.turkiyeturizm.com (Accessed 10.02.2017).
  • Arslan, P. (1997). Geleneksel yemek kültürünün değişimi- hızlı yemek sistemine (fast food) geçiş:Türk mutfak kültürü üzerine araştırmalar, Ankara: Takav Matbaası.
  • Ankeny, R. A. (2012). Food and ethinical consumption. In J. M. Pilcher (Eds.). The Oxford Handbook of Food History. New York: Oxford University Press.
  • Aytaç, Ö. (2006). Tüketimcilik ve metalaşma kıskacında boş zaman. Kocaeli Üniversitesi, Sosyal Bilimler Enstitüsü Dergisi, 11(1), 27‒53.
  • Baudrillard, J. (1997). Tüketim Toplumu (H. Deliçaylı ve F. Keskin, Çev.). İstanbul: Ayrıntı Yayıncılık.
  • Bauman, Z. (1999). Çalışma, tüketicilik ve yeni yoksullar (Ü. Öktem, Çev.). İstanbul: Sarmal Yayıncılık.
  • Bird, S. (2013). Frog becomes horrifying “live sushi”. Retrieved from http://www.care2.com/causes/frog-becomes-horrifying-live-sushi.html (Accessed 08.12.2016).
  • Boniface, P. (2003). Tasting tourism: Travelling for food and drink. London: Routledge Publishing.
  • Bozok, M. (2016). Yeni yılın gastronomi trendleri. Retrieved from http://www.haberturk.com/yasam (Accessed 05.01.2017).
  • Change.org (n.d.) Stop Cooking Live Animals (L. Camac). Retrieved from https://www.change.org (Accessed 10.02.2017).
  • Cohen, A. (2004). Living on live food. California: Cohen Publishing Company.
  • Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 4, 755‒778.
  • Cousens, G. (2003). Rainbow green live-food cuisine. California: North Atlantic Books Berkeley.
  • Cousens, G. (2005). Spiritual nutrition: Six foundations for spiritual life and the awakening of Kundalini. California: North Atlantic Books Berkeley.
  • Craig, W. J. (2004). Going raw: A new trend. Vegetarian Nutrition Update, 12(1), 5‒6.
  • Demetriou, D. (2008). Japan’s ikizukuri fish “beats with freshness”. Retrieved from http://www.telegraph.co.uk/news (Accessed 08.12.2016).
  • Dilek, S. E. (2017). Vegan ve vejetaryen turistler. E. Günlü Küçükaltan ve S. E. Dilek (Ed.). Metalaşan turizm: Metalaştırılan hayvanlar turizmin ahlaki sorumluluğu olabilir mi? içinde (ss. 133-143). Ankara: Nobel Akademik Yayıncılık.
  • Doğdubay, M. ve Giritlioğlu, İ. (2011). Mutfak turizmi. N. Hacıoğlu ve C. Avcıkurt (Ed.). Turistik ürün çeşitlendirmesi içinde (ss. 433-456) Ankara: Nobel Akademik Yayıncılık.
  • Duman, Z. (2014). Tüketim toplumu, Eleştirel bir bakış. Ankara: Kadim Yayınları.
  • Esquibel, R. (2007). Know the difference between raw food and vegetarian diet. Retrieved from http://EzineArticles.com (Accessed 08.12.2016).
  • Esquibel, R. (2010). Nourishment. Retrieved from http://www.eat-raw-food.com (Accessed 05.01.2017).
  • Fox, N. & Ward, K. (2008). Health, ethics and environment: A qualitative study of vegetarian motivations. Appetite, 50(2-3), 422–429.
  • Fry, T. C. & Klein, D. (2004) Your natural diet: Alive raw foods. California: Living Nutrition Publications.
  • Ganter, H. D. (2004). Changes in work organizations in French top-quality restaurants. Business History, 46(3), 439–460.
  • Güney, S. (2014). Davranış bilimleri. Ankara: Nobel Akademik Yayıncılık.
  • Hall, M. & Mitchell, R. (2005). Wine tourism in the Mediterranean: A tool for restructuringand development. Thunderbird International Business Review, 42(4), 445‒465.
  • Havala H. S. (2002). Raw foods diets: A review of the literature. Vegetarian Journal, 21(4), 30‒31.
  • Hawkins, D. I., Best, R. J. & Coney, K. A. (2001). Consumer behavior: Building marketing strategy. Boston: Irwin/McGraw Hill.
  • Howell, E. (1995). Enzyme Nutrition. New Jersey: Avery Publishing.
  • İnce, R. (2016). Yeni yılın gastronomi trendleri. Retrieved from http://www.haberturk.com/yasam (Accessed 05.01.2017).
  • Kim, Y. H., Kim, M., ve Goh, B. K. (2011). An Examination of Food Tourist’s Behavior: Using the Modified Theory of Reasoned Action. Tourism Management, 32, 1159-1165.
  • Kivela, J. & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30, 354–77.
  • Koebnick, C., Strassner, C., Hoffmann, I. & Leitzmann, C. (1999). Consequences of a long-term raw food diet on body weight and menstruation: results of a questionnaire survey. Annals of Nutrition & Metabolism, 43(2), 69-79.
  • Tourists Experience a Destination, Journal of Hospitality and Tourism Research. 30, 354–77. Modified Theory of Reasoned Action. Tourism Management, 32, 1159-1165.
  • Korthals, M. (2015). Ethics of Food Production and Consumption. In R. J. Herring (Eds.). The Oxford Handbook of Food, Politics, and Society. New York: Oxford University.
  • Knowler, K. (2010). Raw food made simple. Raw Food Coach Media.
  • Kyssa, N. (2009). The simply raw living foods detox manual. Canada: Arsenal Pulp Press.
  • Kwon, D. Y. & Tamang, J. P. (2015). Relicious ethnic foods. Journal of ethnic Foods, 2, 45‒46.
  • Leitch, A. (2013). Slow food and politics of “virtuous globalization”. In C. Counihan & P. V. Esterik (Eds.). Food and culture. Routledge, New York.
  • Leitzmann, C. (2014). Vegetarian nutrition: past, present, future. American Society for Nutrition. 100(1), Doi: 10.3945/ajcn.113.071365.
  • Liao S. & Meskin A. (n.d.) Morality and aesthetics of food. In A. Barnhill, M. Budolfson & T. Doggett (Eds.) The Oxford handbook on food ethics. Oxford University, New York. Retrieved from https://philpapers.org (Accessed 10.02.2017)
  • Living and Raw Foods. (1998). Approved Links to other web sites. Living and Raw Foods. Retrieved from http://www.living-foods.com (Accessed 10.02.2017).
  • Living Foods Institute. (2016). The living foods lifestyle. Retrieved from http://www.livingfoodsinstitute.com (Accessed 10.02.2017).
  • Long, M. L. (2004). Culinary Tourism: A folkloristic perspective on eating and otherness. In M. L. Long (Eds.) Culinary tourism (pp. 20-50). Lexington: The University Press of Kentucky.
  • Messina, V., Melina, V. & Reed Mangels, A. (2003). A new food guide for North American Vegetarians. Journal of American Dietetic Association, 103(6), 771‒775.
  • Nield K. Kozak M. & LeGrays G. (2000). The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4), 375‒384.
  • Occupy for Animals (n.d.) Live sushi live sushi or ‘’ikizukuri’’. Retrieved from http://www.occupyforanimals.net/ (Accessed 10.02.2017)
  • Oflaz, E. (2017). Elçin Oflaz’la raw food mucizesi. İstanbul: Remzi Kitabevi.
  • Okumus, B., Okumus, F. & Mckercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: the cases of Hong Kong and Turkey. Tourism Management, 28(1), 253‒261.
  • Özdinç, İ. Y. (2004). Üniversite Öğrencilerinin fast-food tüketim alışkanlıkları ve tüketim noktası tercihlerini etkileyen faktörler. Anatolia:Turizm Araştırmaları Dergisi, 15(1), 71‒79.
  • Phillips, F. (2005). Vegetarian nutrition. British Nutrition Foundation Nutrition Bulletin, 30, 132–167.
  • Pollack, J. (2015). International student issues in adapting to life at Kyushu University. Research Bulletin International Student Center, 23, 313‒322.
  • Reid, D. (2006). Detoks: Sağlıklı ve uzun bir yaşam için vücudunuzu arındırmanın doğal yolu (M. Arda, Çev.). İstanbul: Alfa Yayıncılık.
  • Rojek, M. (2003). Enzyme nutrition therapy: Part 1-3. Retrieved from https://phoenixhealth.me/enzyme-solutions (Accessed 10.02.2017)
  • Ross, R. A. (2016). Raw basics starting a live, raw food diet. Retrieved from http://www.rawfoodlife.com (Accessed 10.02.2017)
  • Sashimi, (2014). Retrieved from http://www.japan-guide.com/e/e2044.html (Accessed 10.02.2017)
  • Schenck, S. (2008). The live food factor: The comprehensive guide to the ultimate diet for body, mind, spirit & planet. San Diego: Awakenings.
  • Sheldon, P. & Fox, M. (1998). The role of food service in vacation choice and experience: A crosscultural analysis. Journal of Travel Research, 26(30), 9‒15.
  • Su, Y. (2015). Reflections on local specialties and gastronomic tourism. Chinese Studies, 4, 15‒19.
  • Tezcan, M. (2000). Türk yemek antropolojisi yazıları, Ankara: T.C. Kültür Bakanlığı Yayınları.
  • Tomlinson, S., Akbar, J. & Pickles, K. (2016). Unaware it is about to be skinned alive and cooked: Heartbreaking image from china’s annual dog meat festival where tens of thousands of animals are killed. Retrieved from http://www.dailymail.co.uk/news/article-3134200 (Accessed 10.02.2017)
  • Vegetarian Society (2016). What is a vegetarian? Retrieved from https://www.vegsoc.org (Accessed 10.02.2017).
  • Yasemin G., Son T. ve Bulut, M. (2016). Yaşam tarzı olarak vegan ve vejetaryenlik. International Journal of Human Sciences, 13(1), 830‒843.
  • You, X., O’Leary, J., Morrison, A. ve Hong, G. S. (2000). A cross-cultural comparison of travel push and pull factors: United Kingdom vs. Japan. International Journal of Hospitality & Tourism Administration, 1(2), 1‒26.
Toplam 66 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Proceedings Paper
Yazarlar

Tolga Fahri Çakmak

Figen Sevinç Bu kişi benim

Yayımlanma Tarihi 20 Aralık 2018
Gönderilme Tarihi 18 Ekim 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 4 Sayı: 2

Kaynak Göster

APA Çakmak, T. F., & Sevinç, F. (2018). A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture. Journal of Tourismology, 4(2), 83-92.
AMA Çakmak TF, Sevinç F. A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture. Journal of Tourismology. Aralık 2018;4(2):83-92.
Chicago Çakmak, Tolga Fahri, ve Figen Sevinç. “A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture”. Journal of Tourismology 4, sy. 2 (Aralık 2018): 83-92.
EndNote Çakmak TF, Sevinç F (01 Aralık 2018) A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture. Journal of Tourismology 4 2 83–92.
IEEE T. F. Çakmak ve F. Sevinç, “A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture”, Journal of Tourismology, c. 4, sy. 2, ss. 83–92, 2018.
ISNAD Çakmak, Tolga Fahri - Sevinç, Figen. “A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture”. Journal of Tourismology 4/2 (Aralık 2018), 83-92.
JAMA Çakmak TF, Sevinç F. A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture. Journal of Tourismology. 2018;4:83–92.
MLA Çakmak, Tolga Fahri ve Figen Sevinç. “A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture”. Journal of Tourismology, c. 4, sy. 2, 2018, ss. 83-92.
Vancouver Çakmak TF, Sevinç F. A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture. Journal of Tourismology. 2018;4(2):83-92.
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