Turkic Culinary Culture Research is a national refereed journal established in 2021. The journal aims to bring together the academic researches, which are put forward in the light of scientific foundations, in order to help ensure the sustainability of the culinary culture, especially in the Turkic World countries (Turkey, Azerbaijan, Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan and the Turkish Republic of Northern Cyprus). It is aimed to contribute to the survival of Turkish culinary culture and to increase its awareness in the international arena.
The journal covers Turkish culinary culture researches in the fields of Tourism Management, Tourism Guidance and Recreation Management, especially Gastronomy. In addition to original scientific research articles, the journal includes review articles, case reports, publications from thesis, and translations. The publication language of the journal, which publishes two issues (June-December) a year in electronic environment, is Turkey Turkish. However, each article has an English or Russian title, abstract and keywords. The journal has an open access policy. No fee is charged from the researchers who contribute during the publication of the research.
Keywords: Tourism, Gastronomy
Subject: Social Sciences
Publisher: Assoc. Prof. Gülizar AKKUŞ
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