The book "Food Philosophy" has been published

Food Scientist Dr. Murat Doğan's book named "Food Philosophy", which will guide gastronomy experts, food engineers, dietitians, tourism professionals, cooks and food technicians, has been published.

Stating that the book brings a philosophical perspective to food science with a social sciences perspective and explains the main features of its basic concepts, Dr. Murat Doğan said, “The book briefly explains the ancient aspects of food such as culture, art and ethics, as well as the new aspects of food such as environment, climate change, famine and obesity paradox, food rights, globalization, sustainability, organic agriculture, biotechnology, vegetarianism, veganism and elitism by basing them upon a philosophical basis.”

“IT WILL ALSO BE AN IMPORTANT SOURCE FOR COURSES”

Emphasizing that the book will guide gastronomy experts, food engineers, dietitians, tourism professionals, cooks and food technicians, since the topics of the book are related to food science, Istanbul Gelisim University Faculty of Fine Arts Deputy Dean, Lecturer in the Department of Gastronomy and Culinary Arts, Murat Doğan said, "However, it will be an important source of lessons for Gastronomy, Food Engineering, Nutrition and Dietetics, Tourism and Hotel Management, Cookery and Food Technology departments.”