Ayşe Şahin

Ayşe Şahin
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Ayşe verified their affiliation via an institutional email.
Verified
Ayşe verified their affiliation via an institutional email.
  • PhD
  • Professor (Associate) at Isparta University of Applied Sciences

About

28
Publications
16,047
Reads
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250
Citations
Current institution
Isparta University of Applied Sciences
Current position
  • Professor (Associate)
Additional affiliations
June 2018 - present
Akdeniz University
Position
  • Research Assistant
December 2016 - May 2018
Gazi University
Position
  • Research Assistant

Publications

Publications (28)
Article
Purpose This study aims to determine if the process of purchasing food souvenirs constitutes a gastronomic experience concerning food souvenirs that have demonstrated their value in the tourism industry. Design/methodology/approach The current study used a qualitative research approach to achieve this goal and collected data from 24 domestic touri...
Chapter
Traveling for the purpose of eating local food is known as gastronomic tourism, and it is a rapidly growing industry worldwide. However, because it is multidisciplinary, gastronomy tourism boosts tourism through events like festivals, culinary classes, and museums, as well as through visitors' consumption of regional cuisine. In this sense, culinar...
Article
Full-text available
Purpose Artificial intelligence is one of the most significant and active fields of study in the last few years. Artificial intelligence-derived robotic technologies known as chatbots are gaining interest from both academic and industry sectors. By analyzing the development and patterns of research on the chatbot phenomena within the tourism field,...
Chapter
Full-text available
he book series entitled "Tourism Studies on the Mediterranean Region", launched in 2021 by the Institute for Studies on the Mediterranean (ISMed) of the Italian National Research Council (CNR), focuses on current research and practice in tourism in the Mediter-ranean area. It proposes an integrated analysis of how geopolitical, socioeconomic and cu...
Article
Bu çalışmanın amacı kahve turizmiyle ilgili literatüre dair derinlemesine bir bilgi edinmek ve bu bilgileri sentezleyerek ilgili literatürün gelişimini ve eğilimini ortaya koymaktır. Bu amaçla, kahve turizmine ilişkin çalışmalar sistematik analiz yöntemi ile incelenmiştir. İnceleme aşamasında PRISMA modeli kullanılarak belirli dahil etme ve hariç t...
Article
Full-text available
The purpose of this research is to examine the effect of cultural omnivorousness levels on restaurant preferences. Qualitative research approach was adopted in this study. At the same time, ethnographic interview method was used in order to examine the cultural consumption patterns of individuals in the study. As a result of the research, the findi...
Article
Full-text available
Çalışmada, 2002-2023 yılları arasında turizm yazınında şarap turizmi ile ilgili yayınlanan makalelerin çeşitli kriterler çerçevesinde değerlendirilmesi amaçlanmaktadır. Bu amaç doğrultusunda 10-17 Nisan 2023 tarihleri arasında Web of Science veri tabanından belirli dâhil etme ve hariç tutma ölçütleri kullanılarak erişim sağlanan 169 makale nitel ar...
Article
Full-text available
Purpose In recent years, one of the most important and active research areas has been local food. This study aims to examine the evolution and trends of local food research in several disciplines or fields in the 50 years, highlighting emerging research themes, collaborations such as authors, institutions, journals and co-citations such as document...
Article
Full-text available
Purpose The main aim of this study is to determine the effect of tourists' gastronomic experiences on food consumption emotions and experiential value. This research also examines the effect of emotions and experiential value on behavioral intention. Design/methodology/approach A questionnaire survey was distributed to foreign tourists visiting Is...
Chapter
Full-text available
Article
Full-text available
The current study aims to identify the effects of the COVID-19 outbreak on the food and beverage industry in Turkey, to reveal what sort of precautions these firms have taken and to explore which applications they have adopted to overcome the effects in question. This study adopted a two-stage qualitative research design. In the first stage, online...
Article
Purpose This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, includi...
Article
Full-text available
Öz: Bu araştırmanın amacı kişisel değerler, dışarıda yemek yeme motivasyonları ve restoran seçimi arasındaki ilişkileri incelemektir. İlgili literatürden yararlanılarak dört hipotez belirlenmiştir. Bunlardan ikisi kişisel değerlerin motivasyonlar ve restoran seçimi üzerindeki etkisi; diğer ikisi ise motivasyonların restoran seçimine etkisi ile kişi...
Article
Full-text available
Öz: Bu çalışmanın temel amacı, turistlerin yiyecek ile ilgili deneyimleri sonrası açığa çıkan yiyecek tüketim duygularının davranışsal niyet üzerindeki etkisini incelemektir. Çalışmada nicel araştırma yöntemi benimsenmiştir. Veriler 2020 yılının Eylül-Aralık ayları arasında İstanbul'u ziyaret eden 18 yaş ve üzeri yabancı turistlerden çevrimiçi anke...

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