PurposeIn recent years, one of the most important and active research areas has been local food. This study aims to examine the evolution and trends of local food research in several disciplines or fields in the 50 years, highlighting emerging research themes, collaborations such as authors, institutions, journals and co-citations such as documents, authors and journals.Design/methodology/approachA total of 869 local food-related articles from the Web of Science (WoS) database from 1970 to 2020 were analyzed by several bibliometric analyses using CiteSpace II software.FindingsThe findings indicate that the number of studies in the local food field has increased rapidly and it is an interdisciplinary subject. Moreover, the results indicate that there is partly collaboration among authors, institutions or countries that conduct research on local food. For example, the most productive authors in this field are in USA, India, Brazil and European countries. Another remarkable result of this study is that tourism and hospitality discipline has focused on local food subject, especially in the last five years.Originality/valueThis is one of the first attempts by using network analysis to directly understand and visualize the interrelated structures of the local food research. Furthermore, the results of this study may provide researchers a reference guide to better evaluate and monitor local food research.

Problem statement:The rapid spread of e-commerce has created tremendous opportunities for economic efficiency and customer choice. Use of the global Internet computer network for ecommerce activities provides some advantages to the consumers on their daily life. On the other hand Internet represents a new environment for unethical behavior. While e-commerce has witnessed extensive growth in last decade, consumers concerns regarding ethical issues also continue to increase. Even many consumers and businesses are reveling in e-commerce; consumer problems related to online retail become the dark side of the issue. Approach: A survey on 400 online shoppers was conducted (three cities in Turkey (Izmir, Manisa, Mersin) in order to measure consumers' perceptions regarding the ethical issues of online retailing by using scale of Consumers' Perceptions regarding to Ethics of Online Retailers (CPEOR). Results: Ethical problems like security, privacy, reliability and non deception on Internet are core issues that limit the growth of online retailing. Conclusion/Recommendation: Findings indicate that; four factors (security, privacy, non deception and reliability) are strongly predictive of online consumers' satisfaction. Also, this research will be beneficial to online retailers on their online retailing activities.

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PurposeThe main aim of this study is to determine the effect of tourists' gastronomic experiences on food consumption emotions and experiential value. This research also examines the effect of emotions and experiential value on behavioral intention.Design/methodology/approachA questionnaire survey was distributed to foreign tourists visiting Istanbul, Turkey. Using survey responses from 491 tourists, structural equation modeling (SEM) was used to test the hypotheses.FindingsIn the current study, the results showed that tourists' gastronomic experiences positively and substantially influenced their experiential value and food consumption emotions.Research limitations/implicationsIn this study, the model created by Quan and Wang (2004) about the role of food in touristic experience is supported by empirical results. In the current study, the stimulus–organism–response (S-O-R) paradigm was adopted as the theoretical underpinning and was used to develop a holistic research framework. The findings of the research provide certain practical implications for how destinations can design, market and offer gastronomic experiences.Originality/valueThe research on tourists' gastronomic experience and food consumption emotions is limited although numerous studies on tourists' emotions have been conducted. This study is also one of the first to empirically evaluate the tourists' gastronomic experience with the emotional (food consumption emotions), cognitive (experiential value) and behavioral dimensions via S-O-R paradigm.

How can we define business ethics? Which principles are inherent in it? Business ethics propose several principles to be considered by companies, commercial entities, as well as other entities such as NGO’s, cooperatives, public organizations etc. First, this study will clarify the meaning and scope of business ethics and the principles included, such as integrity, fairness, trust, openness, truthfulness etc. Secondly, I will try to examine different facets of business ethics. I will approach this concept especially from a legal perspective and try to determine which aspects of this concept have been integrated into law. Business ethics has reflections especially in business law and corporate governance and is being “legalized” by the corporate codes of conduct. This study aims to clarify that business ethics are mentioned explicitly in Turkish law, in the Code of Corporate Governance concerning public companies and discuss legal impact of this regulation. As a result of this quotation in the Turkish Legislation, there could be revealed several questions. One of the questions is whether ethical standards might be a source of liability of the board and directors. In my presentation I would like to examine to what extent ethical standards interrelates with corporate governance codes and the liability of directors. Business ethics can be described as a source concept and a set of principles, that gives rise to fields such as “corporate governance”, “corporate responsibility”, “liability of directors” and “human rights in business” concerning especially working conditions of the employees. Business ethics has an intersection with all the mentioned fields. In the second part of this study, I will try to clarify the connection of business ethics with corporate governance principles in business and then conclude how business ethics has been adopted into legal system and how it shapes and affect business practices especially in Turkish law.

PurposeThis study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food.Design/methodology/approachIn this study, databases were systematically searched to identify publications on cultural omnivorousness and food. The data obtained in the study was appraised using the checklist of preferred reporting items for systematic reviews and meta-analyses (PRISMA).FindingsThis study concluded that research on cultural omnivoriusness and food is often investigated from a demand perspective. Findings indicated that the relationship between food and cultural omnivorousness is focused on the axis of eating out, restaurant types and preferences, regions where restaurants are located, liked/preferred food, vegetarianism, the healthy/unhealthy state of food, locality and economic value of preferred food. Moreover, comparing the reviewed study results, it was identified that multiple regression was mostly used in quantitative research, and content analysis was benefited in qualitative research.Research limitations/implicationsThe reviewed studies were limited to articles with open access and peer-reviewed journals over the period 1990–2020. In addition, this study adopted a qualitative research approach. Another limitation of the research is that it only examined cultural omnivorousness in terms of food.Practical implicationsIt is noticed that the results of the research conducted regarding the relationship between cultural omnivorousness and food vary by countries and cities. The reason for this situation might be the different historical processes and development levels of the countries and the difference in the symbols represented by food in this process. Additionally, in practical terms, this research offers some implications for how the relationship between cultural omnivorousness and food can be used by supply. Restaurants from a consumer perspective and destinations from a tourist perspective can use cultural omnivorousness as a strategic element in their marketing planning.Originality/valueThe literature on cultural omnivorousness is used to make sense of a striking phenomenon, namely the tastes/likes of individuals in the middle and upper classes. However, there has not been found such an examination of food and its use in cultural omnivorousness studies. This article fills the identified gap, adding to the discussion on food and cultural omnivorusness and provides a related research agenda.

Bu çalışmada, İnternet reklamlarının Mersin Üniversitesi öğrencileri üzerindeki olumlu ve olumsuz etkilerini incelemek ve bu reklamları pazarlama etiği açısından nasıl değerlendirdiklerini saptamak amacıyla, bu üniversitenin 16 farklı biriminde ( fakülte / yüksekokul / konservatuar ) eğitim-öğretim gören 804 öğrenci ile kümelere göre örnekleme yöntemi kullanılarak pilot bir çalışma gerçekleştirilmiştir. İnternet reklamlarının öğrenciler tarafından bilgi verici, rahatsız edici, içeriklerinin inandırıcı veya zararlı bulunmasının İnterneti kullanım amaçlarını etkilemediği, İnternet reklamlarının eğlenceli olmasının ise veteriner kullanım amaçlarını etkilediği belirlenmiştir. Öğrencilerin İnternet reklamlarını bilgi verici, eğlenceli, rahatsız edici, içeriklerini inandırıcı ve zararlı bulmaları açılarından fakülteler/yüksekokullar arasında anlamlı farklılıkların bulunup-bulunmadığını test etmek amacıyla uygulanan Varyans Analizi sonucunda ise fakülteler/yüksekokullar arasında anlamlı farklılıkların bulunmadığı saptanmıştır.

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