2026

Exploring Women’s Labor Through Culinary Symbols in the Turkmen Girl Folk Dance

Kemal Aksu, Cemile Büyükyıldırım

Vol5, Issue1, Page 14-29

Halva in Turkish Culinary Culture: Seven Geographically Indicated Halvas from Seven Regions

Zeynep Gürbüz, Nursena Adıyaman, Ayşe Büşra MADENCİ, Yılmaz Seçim

Vol5, Issue1, Page 48-61

the conrıbutıon of archaeologıcal fındıngs to gastronomy

Sümeyye Türközü, Yılmaz Seçim

Vol5, Issue1, Page 62-73

2025

An Analysis of Tourism Businesses' Websites Through Content Analysis: The Case of Fethiye

Merve Sağlam Gürkan, Şevki Ulema

Vol4, Issue2, Page 94-109

Sherbets in the Ottoman Palace Cuisine

Dilara ARSLAN, Görkem Teyin

Vol4, Issue2, Page 144-163

Effects of St. John’s Wort Oil on the Oxidative and Color Stability of Pastrami

Sabire Yerlikaya, Sefa TOPUZ

Vol4, Issue2, Page 164-178

EVALUATION OF FOOD AND BEVERAGE BUSINESS MANAGERS' OPINIONS ON GASTRONOMY 4.0 APPLICATIONS

Yılmaz Seçim, AYŞE AFYONCU, Rıdvan Solmaz

Vol4, Issue1, Page 61-79

Destination Management and Local Partner Awareness

aynur gülenç birsen, Soner ARSLAN

Vol4, Issue1, Page 20-38

2024

About Lokma in Mevlevî Menakibnamas

Vesile ALBAYRAK SAK

Vol3, Issue2, Page 138-146

EFFECTS OF HEAT TREATMENT AND PACKAGING TECHNIQUES ON SOME QUALITY CHARACTERISTICS OF FUNCTIONALLY ENRICHED FRESH PASTA

Ayşe Büşra MADENCİ, Nermin Bilgiçli, Selman Türker

Vol3, Issue2, Page 147-163

Perceptions of Tourism Students on Their Education They Received and Career Expectations

aynur gülenç birsen, Hasan Ali Erdoğan

Vol3, Issue1, Page 29-50

The Place and Importance of Salt in Mevlevi Order

mehmet koru, Yılmaz Seçim

Vol3, Issue1, Page 75-91

2023

Analysis of Customer Complaint Behaviors to Restaurants in Istanbul

yeliz pekerşen, Gürkan Alagöz, Tevfik Sezen

Vol2, Issue2, Page 59-73

Genç Yetişkinlerde Sosyal Medya Bağımlılığı ve Serbest Zaman Tutumu: Algılanan Gelir Düzeyinin Rolü

Mehmet DEMİREL, Alper Kaya, Hasan Suat AKSU, Duygu HARMANDAR DEMİREL

Vol2, Issue2, Page 74-85

PAYLAŞIM EKONOMİSİNDE YAVAŞ YEMEK DENEYİMLERİNİN ANALİZİ: AIRBNB ÖRNEĞİ

Meral İş, Ceyhun Can Özcan, Selman Bayrakcı

Vol2, Issue2, Page 86-98

GEÇMİŞTEN GÜNÜMÜZE BİR HAMUR TATLISI: MALAK

Murat GÜNER, Melek Yaman

Vol2, Issue2, Page 119-128

The Traditional Taste of Trabzon Cuisine; Trabzon Yellow Cookie

Abdullah Badem, Beyza Koç, Ali Şen

Vol2, Issue1, Page 1-8

A Research On Karaman Cuisine: Göbede Börek

Abdullah Badem, Nisa Teber, Sevgi Kıratlı

Vol2, Issue1, Page 9-19

ANTİOKSİDAN İÇEREN YENİLEBİLİR ÇİÇEKLERLE “TABLO TABAKLAR”

Eda GÜNEŞ, özge arslan, eda saka, seda baybal, Yılmaz Seçim, yeliz pekerşen

Vol2, Issue1, Page 20-30

A Machine Learning Approach to Detecting Meal Contents in Gastronomy with the YOLO Algorithm

muhammed abdullah özel, Mehmet Yasin GÜL, Eda GÜNEŞ

Vol2, Issue1, Page 31-38

Restaurant İşletmelerinde Web Analitiklerinin Kullanımı: Google Analitik Örnek Uygulaması Değerlendirmesi

Emine Nihan CİCİ Karaboğa, Kamil ekinci, kazım karaboğa

Vol2, Issue1, Page 39-58

2022

DETERMINING INNOVATIVE APPLICATIONS IN RESTAURANT BUSINESSES: THE CASE OF ISTANBUL

aziz mahmut hüdayi kafadar, Ümit SORMAZ

Vol1, Issue2, Page 1-13

Evaluation of the Gastronomy Tourism Potential of Karaman Province by Swot Analysis

Mustafa AKTURFAN, Zeynep Çınar, Esat ÖZATA

Vol1, Issue1, Page 19-29