Aim
To share the results of scientific research, examination and project studies in the field of gastronomy and culinary arts; to convey up-to-date information and developments in this field to the target audience; to create a basis for discussion of problems related to the subject; to introduce the Turkish Culinary culture.
Scope
AYDIN GASTRONOMY, is a peer-reviewed journal that publishes written research and review articles in the fields of gastronomy and culinary arts (culinary culture, gastronomy and food history, food and beverage science, food technology, nutrition and diet, hygiene, food safety, culinary knowledge, culinary practices, culinary arts, industrial cuisine, mixology, Turkish cuisine, world cuisine, fusion cuisine, restaurant management, gastronomy and tourism, menu planning, molecular gastronomy, digital gastronomy, banquet and catering, barista, artisan food, food sociology and anthropology of food, new trends in gastronomy, functional foods, Ottoman palace cuisine, food stylism and photography, consumer behavior, product development, etc.).
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
- TR-DİZİN
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: be madethrough DergiPark