Ateş Gül ErgunNour AfiouniBurak ÇetinerÇetiner, BurakAfiouni, NourErgun, Ateş Gül2025-10-0620259781032951751, 97810403515989781040351598978103295175110.4324/9781003583547-152-s2.0-105002831084https://www.scopus.com/inward/record.uri?eid=2-s2.0-105002831084&doi=10.4324%2F9781003583547-15&partnerID=40&md5=f10e36df853544791eb5a94d11e9ff3bhttps://gcris.yasar.edu.tr/handle/123456789/8119https://doi.org/10.4324/9781003583547-15Based on the case study analysis and further discussion students are expected to gain following objectives: define and learn historaunts while creating new promotional features for them, become acquainted with various culinary cultures and be able to identify how history and gastronomy intertwined, discuss experiential sensory and gustative marketing and how they can be performed in food tourism from a business perspective, and implement marketing and tourism sector knowledge in creating social media post for historaunts. © 2025 Elsevier B.V. All rights reserved.Englishinfo:eu-repo/semantics/closedAccessBook Part