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The development of digital technologies and transportation networks has made tourism more accessible and attractive, significantly influencing individuals' destination preferences. With technological advancements, fast and easy access to information increases individuals' options and allows them to evaluate different destinations. In this context, individuals can remotely obtain comprehensive information about their preferred destinations through websites. Serving as a bridge between businesses and customers, websites are of great importance for both parties. Businesses can enhance their chances of being preferred and gain a competitive advantage by utilizing their websites efficiently. This study aims to analyze the websites of 4- and 5-star hotel restaurants and independent restaurants in Fethiye, a prominent tourism center in Muğla, Turkey, using the content analysis method and to identify the features present on these websites. The information of the 31 businesses examined in the study was obtained from the official website of the Ministry of Culture and Tourism for hotels and the TripAdvisor platform for restaurants. The businesses were systematically analyzed based on 37 features determined through a detailed literature review. The findings indicate that food and beverage businesses’ websites are well-developed in terms of communication and accessibility, providing convenience to customers, and that services are effectively promoted with images. However, many businesses lack essential features such as price information, online reservations, and online sales. Additionally, crucial sections such as visitor reviews, frequently asked questions, special requests, and complaint/satisfaction forms are absent on most websites. Only half of the websites include sustainability information, and even when present, it is not sufficiently emphasized. This study explains the strengths and weaknesses of websites based on the 37 identified features and provides various recommendations accordingly.

Galega kale soup is one of the important dishes in the culinary culture of the Black Sea Region of Türkiye. Galega kale soup, which was boiled for a long time in wood fire with traditional methods in the past, can be prepared in a shorter time with modern kitchen techniques (pressure cooker, induction heating, etc.). As in every dish, different sensory properties occur in the soup with the cooking method and the variety of ingredients used. In this study, it was tried to reveal the difference between the traditional methods of galega kale soup, which is a traditional flavour of the Black Sea cuisine, and the modern cooking methods carried out with the use of technology in today's kitchens by applying sensory analysis method. In this direction, tasting samples were prepared by using traditional (stove, copper cauldron, gudal) and modern (tube cooker, steel pot, blender) cooking methods of galega kale collected from Çamoba village in Ortahisar, Trabzon. The samples were tasted by 100 panelists aged between 25-80 years living in Trabzon province for sensory analysis. In the analysis where main difference and preference/liking tests were applied, flavour and general acceptability parameters were examined. The participants were also asked 3 demographic and 3 questionnaire questions, 3 of which were prepared for galega kale consumption and production. The data obtained were subjected to statistical analysis. The results showed that the soups prepared by both cooking methods were similar in terms of taste and odour characteristics; however, the traditional method received statistically significantly higher scores in terms of appearance/colour, texture and general taste (p<0.05). The majority of the participants (72%) preferred kale soup prepared by the traditional method.

This study aims to examine consumer preferences when natural sweeteners (stevia, mulberry molasses, carob molasses, and pine molasses) are used instead of white sugar in the traditional recipe of Konya Reyhan Sherbet, which has been registered with a geographical indication by TÜRKPATENT. The study seeks both to contribute to the preservation of local products and to highlight their functional properties. In this research, the sensory analysis method, one of the experimental techniques, was employed, and 69 consumers evaluated the products based on color, aroma, taste, flavor, and overall acceptability through a detailed hedonic test. The data obtained from participants were statistically analyzed, and to increase reliability, Friedman and Wilcoxon tests were applied. The findings revealed that the control group, R51, received the highest scores across all criteria, showing that the traditional formulation is still strongly preferred. However, among the alternative products, the sherbet coded R36 with stevia stood out particularly in terms of taste, flavor, and overall acceptability, ranking second. The sherbets containing pine molasses (R85) and mulberry molasses (R92) received moderate appreciation, remaining behind R36. The sample coded R70 with carob molasses obtained the lowest scores in all criteria and was inadequate in meeting consumer expectations. As a result, the stevia-based Reyhan sherbet emerged as a strong alternative to the traditional product, while R92 with mulberry molasses and R85 with pine molasses could also serve as potential alternatives if further developed. Overall, the study emphasizes the role of natural sweeteners in developing local and functional products and provides detailed, guiding findings regarding the industrial applicability of innovative alternatives such as stevia in traditional foods.

This study investigated the potential of St. John’s Wort (Hypericum perforatum L.) oil as a natural alternative to nitrite in pastirma production. Three formulations were developed: samples containing nitrite and 1% St. John’s Wort oil (N-S), samples containing only 1% St. John’s Wort oil (NN-S), and a control group without nitrite or St. John’s Wort oil (NN-SS). The products were stored at +4 °C for 30 days, and analyses of moisture, ash, pH, color parameters (L*, a*, b*), and thiobarbituric acid reactive substances (TBA) were conducted on days 0, 15, and 30. Moisture content decreased progressively during storage, from an average of 41.2% at day 0 to 33.7% at day 30, with a more pronounced reduction in samples containing St. John’s Wort oil. The pH remained stable within the narrow range of 5.72–5.69, suggesting that neither nitrite nor St. John’s Wort oil induced significant acidification or microbial deterioration. Specifically, a* values were consistently higher in nitrite-treated samples, whereas b* values increased in the presence of St. John’s Wort oil, likely due to its flavonoid and pigment constituents. TBA results demonstrated lipid oxidation advanced most rapidly in the control group, reaching 1.62 mg MDA/kg at day 30. In comparison, the N-S group exhibited significantly lower values (0.95 mg MDA/kg), corresponding to approximately 41% reduced oxidation. Overall, the findings indicate that while St. John’s Wort oil alone cannot fully substitute for nitrite, it contributes to moisture reduction, mineral enrichment, pH stabilization, and retardation of oxidative deterioration.

Sherbets have a deep history and a significant place in Turkish culinary culture. Sherbets, which come in a variety of flavors, were made using fresh and fruits, spices, and the roots, leaves, or flowers of plants. The primary reason for the popularity and tradition of sherbet in Ottoman palace cuisine stemmed from the conversion to Islam. Sherbets have always been a beverage considered important to Turkish societies throughout history. It is known that sherbet was served to guests during Ramadan, weddings, ceremonies, feasts, Mawlid ceremonies, and funerals. A new section called the sherbet house was built in the Ottoman palace kitchen to produce sherbets. Similarly, the sherbet maker culture developed in response to the popularity of sherbets. These sherbet makers are said to have sold sherbets in their pitchers on the streets. During the Ottoman period, meticulous attention was paid not only to the preparation of sherbets but also to their presentation. Therefore, sherbets were served in glass "çeşm-i bülbül" (a type of "çeşm-i bülbül") jugs. To maintain the sherbet's coldness, snow was specially brought from the mountains surrounding the palace and cooled in snow bowls. It is known that sherbets were not only consumed as a beverage but also used to treat certain ailments. It is reported that physicians of the period prepared healing syrups in the sherbet house. Sherbets made with tamarind, sirkencübin, basil, cranberry, rose and licorice root are considered among the most important sherbets of Ottoman Palace cuisine. This study, which was created by literature review, aims to provide in-depth information about the sherbets made in the Ottoman palace cuisine and their characteristics, to develop the literature on sherbets, a traditional beverage that is an important element for Turkish culinary culture, and to ensure the sustainability of this cultural element by transferring it to future generations.