Aim
To share the results of scientific research, examination and project studies in the field of gastronomy and culinary arts; to convey current information and developments in this field to the target audience; to provide a basis for discussion of the problems on the subject; to introduce Turkish Culinary culture.
Scope
AYDIN GASTRONOMY is a national refereed journal that publishes research and compilation articles written in the fields of Gastronomy and culinary arts (culinary culture, food and beverage science, agriculture, food technology, nutrition, hygiene and sanitation, food safety, culinary knowledge, culinary practices, industrial cuisine, myxology, Turkish cuisine, world cuisine, diet cuisine, fusion cuisine, molecular gastronomy, restaurant management, catering and event management, gastronomy and tourism, service and presentation techniques etc.), and expert opinions as well as articles addressed in the fields of sociology, philosophy, design, education, culture and art.
Publisher
İstanbul Aydın University, TURKEY
Article Types
- Review: Comprehensive review of scientific studies on a particular subject, up to recently.
- Research Article: An article written in a scientific format presenting original research and results.
Publication Language
Turkish and English
Article Submission
Articles are accepted only through Dergipark.
Publication Frequency
Two issues a year: January/ July
Indexes
- Asos Index
- Index of Turkish Education
Correspondence Address
Address: Florya Yerleşkesi Beşyol Mah. İnönü Cad. No: 38 Sefaköy
34295 Küçükçekmece/Istanbul, TURKEY
Phone: 444 1 428
Fax: 0 212 425 57 97
Web address: http://aydingastronomy.aydin.edu.tr
E-mail: [email protected]
Dergipark: https://dergipark.org.tr/tr/pub/aydingas