Abstract
and culinary arts is one of the fields whose all of the stakeholders much need the communication and the lack of ethics is greatly experienced. While creating ethic codes of this field, considering problems and expectations of workers and enterprises is prerequisite. Forming the rules of this field, determining the binding rules of all the stakeholders affect or are affected directly or indirectly is regarded as sin qua none of this field. This study is prepared based on devoted students, in the context of The Impact of Culture and Art on Gastronomy course of the program of Masters in and Culinary Arts, Gaziantep University. Keywords: gastronomy and ethic, culinary and ethic, ethic, gastronomy.
Highlights
The purpose of this study is to lead to later works which will determine necessary ethical values which professional people must internalize; and rules they must obey, and the relationship between gastronomy and ethics
This research is a qualitative research with structured screening model. In this context, screening of ethical rules is done in existing different areas or forms
Structure The term ethics derives from the Ancient Greek word ethos
Summary
The purpose of this study is to lead to later works which will determine necessary ethical values which professional people must internalize; and rules they must obey, and the relationship between gastronomy and ethics. This research is seen as a first step for these people to design the oath which may be appropriate for them
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