GLOBAL DYNAMICS IN GASTRONOMY AND TOURISM: NEW PERSPECTIVES AND INTERDISCIPLINARY APPROACHES

The landscape of global gastronomy is shifting. We are witnessing a dual phenomenon: a rapid, technology-driven transformation of management and service on one side, and a fierce protection of intangible cultural heritage on the other. This volume was curated specifically to address this dichotomy, structured into three distinct parts that guide the reader from strategic foundations to digital frontiers, and finally, to the deep roots of cultural history. Part I Addresses the strategic and educational foundations of the sector. We begin with "Rethinking English Language Pedagogy for Tourism and Gastronomy," which highlights the critical need for specialized vocational communication skills. This is followed by "The Role of Outsourcing in Tourism Business Management," offering strategic insights into operational efficiency. Complementing these managerial perspectives is "Beyond the Plate: Strategic Communication and Relationship Management in Catering Services," which provides a vital framework for building trust and managing the client lifecycle. Part II Explores the digital transformation reshaping the industry. We map the trajectory of smart tourism research in "Bibliometric Analysis on Destination Branding in Digital Tourism in Turkey." Alongside this macro-view, "The Digital Palate: e-WOM, Parasocial Interaction, and the Reconstruction of Gastronomic Desire" delves into the psychology of modern consumption, examining how digital interactions reshape our culinary cravings. Part III Moves from the screen to the table, examining the experiential and historical nature of food. "Gastronomic Recreation: The Experiential Dimension of Local Flavors" analyzes food as a core leisure activity, while "A Cultural Gastronomic Journey Through Octopus and Other Seafood" synthesizes marine biology with culinary culture. We then delve into the ancient roots of dietary practices with "Historical and Cultural Reflections of Shamanism in Turkish Food Culture," tracing the continuity of rituals from the steppes to modern tables. This regional focus continues with "Historical Origins and Cultural Symbolism of Konya Wedding Foods From Past to Present," a comparative analysis of food as a rite of passage. Finally, we close the volume with "A Cultural Heritage of Anatolia: Keşkek," analyzing the profound social solidarity embedded in this UNESCO-recognized ceremonial dish.