Dark Gastronomy in Times of Tribulation - Demet Genceli - Bog

Dark tourism (also Thana tourism (as in Thanatos), black tourism, morbid tourism, or grief tourism) has been defined as tourism involving travel to places historically associated with death and tragedy. More recently, it was suggested that the concept should also include reasons tourists visit that site since its attributes alone may not make a visitor a "dark tourist." The main attraction to dark locations is their historical value rather than their associations with death and suffering. Dark tourism deals with the philosophical interrogation of death. Visitors interested in these spaces manifest their intention to understand the other's pain, or simply for educational goals. Dark tourists often imagine their finitude through the figure of the other. This phenomenon and sector of the tourism industry serves to enhance society's capacity for empathetic understanding, as well as providing a lesson to the next generations. Despite several studies taking place each year worldwide, Dark Gastronomy has been practically untouched by researchers. Dark Gastronomy points to the culinary traditions under wars, battles, disasters, epidemics, genocides, famines, and unusual mass deaths. With the guidance of Dark Gastronomy in Times of Tribulation , a global audience may understand the importance of gastronomy and how it changes in dark times. A key element of survival in wartime and times of depleted resources is nutrition and meal preparation. The questions of which food could be reachable, which menus were served to prisoners worldwide, how did the eating habits of societies change under tragic circumstances, what did soldiers eat in both World Wars, the Vietnam War, the Korean War, or the Turkish War of Independence; these are addressed in this comprehensive and unique book. Academicians worldwide with a background in history, tourism, sociology, gastronomy, and related fields will find this book to be a substantial addition to their reference resources. It is also ideal for anyone curious about the things that various cultures cooked in their most trying times, including graduate and undergraduate students; university libraries; research institutions; destination management offices; tourism, business, and management-related academicians; tourism associations; recruitment offices; tourism media journalists; tourism professionals; human resources managers in business areas; culinary chefs; and restaurants at dark tourism sites.