Dergi Hakkında

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