Description:
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Aim
Saffron Journal of Culture and Tourism Research (JOSCAT); is an open access academic journal published by the Safranbolu Faculty of Tourism, which is an international refereed and focused on building theories, researches and bridges with new dynamics in the field of culture and tourism. Culture and theory relevant persons and institutions in the field of tourism and to contribute in practice in Turkey, prepared in accordance with the principle of neutrality, science depends on ethical principles and solution-oriented, focusing on new trends and developments, aims to date and the publication of articles that discuss the future.
Scope
In this context, within the scope of publication of JOSCAT;
* Cultural Studies (Archeology, Geography, Culture, Art History)
* Tourism Area Research (Destination Planning and Management, Gastronomy, Recreation and Management, Travel Management, Tourism Management, Tourism Guidance, Destination).

Last Issue
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
This study aims to determine the effect of local cuisine perception, gastro-activity and gastro-experience on the destination brand image. The population of the research consists of tourists visiting Afyonkarahisar province. In the study, the data were collected using a questionnaire[…]
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Read more...
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Tarhana soup, which is consumed by many people, is a type of soup rich in vitamins, minerals and amino acids. Thanks to the Turks who migrated from Central Asia, it is also consumed by different societies. The traditional Turkish soup[…]
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Culinary culture express food, beverage types and the process of their preparation, cooking, storage and consumption; space and equipment, the tradition of eating and drinking, and the beliefs and practices developed within this framework.Within the Turkish culinary culture, local cuisines[…]
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Read more...
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Read more...
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Read more...
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Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Read more...
-
Saffron Journal of Culture and Tourism Research,Year 2023Volume 6Issue 1
Apr 30, 2023 | 00:00 am
Read more...
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