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Dark Gastronomy in Times of Tribulation

Dark Gastronomy in Times of Tribulation
Author(s)/Editor(s): Demet Genceli (Istanbul Kent University, Turkey)
Copyright: ©2023
DOI: 10.4018/978-1-6684-6505-9
ISBN13: 9781668465059
ISBN10: 1668465051
EISBN13: 9781668465066


View Dark Gastronomy in Times of Tribulation on the publisher's website for pricing and purchasing information.


Dark tourism involves travel to historical sites associated with death and tragedy. While the main attraction of such sites is their historical value, visitors may also seek to understand other’s pain or achieve educational goals. Dark tourism helps enhance society's capacity to understand and learn from the past. Dark Gastronomy, on the other hand, explores the culinary traditions under dark times such as wars, battles, disasters, epidemics, genocides, famines, and unusual mass deaths.

With the guidance of Dark Gastronomy in Times of Tribulation, readers can better understand the role of gastronomy in dark times, such as which foods were accessible and what menus were served to prisoners. This book will appeal to scholars and professionals in history, tourism, sociology, gastronomy, and related fields, as well as those curious about the topic. This book is also ideal for graduate and undergraduate students, human resources consulting companies, university libraries, research institutions, tourism associations, and culinary professionals.

Author's/Editor's Biography

Demet Genceli
Demet Genceli, Associate Professor, received her MBA from Hacettepe University, Ankara in 2007. In 2010, after working as manager positions in Tourism industry, was hired by Beykent University as a Research Assistant and she started her academic career as a PhD student in Labour Economics and Industrial Relations department at Istanbul University at the same year. While writing her dissertation in 2014, she worked as a researcher at University of Bologna, Economics Department with full scholarship from Turkish government. After completing her PhD in 2015, she started working as an Assistant Professor in Beykent University. In 2016-2018 she served as an Assistant Professor at Woosong University, South Korea Tourism Management department. Currently, she is a full-time professor at Istanbul Kent University, Gastronomy and Culinary Arts Department. She writes and make researches widely on issues of tourism industry, gastronomy, history, human resources and innovation.


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