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Journals / İstanbul Gelişim Üniversitesi Sosyal Bilimler Dergisi / 2026 / Cilt: 12 Sayı: 1

Food: The History of Taste by Paul Freedman

Paul Freedman’ın "Yemek: Damak Tadının Tarihi" Kitabı

Ceyhun Uçuk(TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİ)0000-0003-2809-6430
Pages
435–438
Publication Date
2025-04-21
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Author: Paul Freedman, (Food: The History of Taste) Berkeley: University of California Press 2007, 368 p.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Author: Paul Freedman, (Food: The History of Taste) Berkeley: University of California Press 2007, 368 p.
📊
Key Findings & Data:Author: Paul Freedman, (Food: The History of Taste) Berkeley: University of California Press 2007, 368 p.
💡
Conclusion & Impact:Author: Paul Freedman, (Food: The History of Taste) Berkeley: University of California Press 2007, 368 p.
🔬Design:Kitap İncelemesi
📍Scope:2007 Verileri
⚙️Variables:Paul Freedman · Yemek tarihi · Gastronomi tarihi

Abstract

Author: Paul Freedman, (Food: The History of Taste) Berkeley: University of California Press 2007, 368 p. ISBN: 9780520254763

Özet

Yazar: Paul Freedman, (Food: The History of Taste) Berkeley: University of California Press 2007, 368 s. ISBN: 9780520254763

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Cite This Article

Uçuk, C. (2025). Food: The History of Taste by Paul Freedman. İstanbul Gelişim Üniversitesi Sosyal Bilimler Dergisi, Cilt: 12 Sayı: 1, 435–438. https://ajindex.com/articles/1417449

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References (2)

  1. FREEDMAN, P. (2008). Yemek damak tadının tarihi. İstanbul:
  2. Oğlak Yayıncılık. FREEDMAN, P. (2007). Food: the history of taste. University of California Press.