About the Journal

                                                            

Journal of Sustainable Gastronomy and Tourism Research (e-ISSN 3062-116X) is a scientific refereed journal. It includes qualified and ethical research on Gastronomy and Tourism. Each article sent to the journal is sent to at least 2 referees who are experts in their field. The “Double-Blind Refereeing” system is applied in the Journal of Sustainable Gastronomy and Tourism Research. The evaluation process is carried out in such a way that the authors of the article and the referees who supervise the article never know each other’s identities. Articles to be submitted to the journal must be sent through the article tracking system in accordance with the writing rules. Articles that are not edited according to the writing template will be returned to the authors.

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Current Issue

Vol. 2 No. 2 (2025): Cilt 2 Sayı 2 (2025)
View Vol. 2 No. 2 (2025): Cilt 2 Sayı 2 (2025)
Published: 2025-12-14

Full Issue

Articles

  • THE ROLE AND IMPORTANCE OF LOCAL ACTION GROUPS IN LOCAL DEVELOPMENT: THE EXAMPLE OF BASIN LOCAL ACTION GROUP

    Özlem Dönmez Bulut, yetkin, Özgür Atala
    85-103
    DOI: https://doi.org/10.5281/zenodo.17907298

  • The Interactıon Between The Slow Food Movement, Local Cuısıne, And Sustaınable Tourısm: A Study In The Cappadocıa Regıon

    Enes Gündoğdu
    104-123
    DOI: https://doi.org/10.5281/zenodo.17907404

  • OSMANLI'DAN CUMHURİYET DÖNEMİNE TÜRK YEME KÜLTÜRÜNÜN DÖNÜŞÜMÜ: MEKÂN, RİTÜEL VE KİMLİK BAĞLAMINDA BİR ANALİZ

    Ali Ilgaz, Melih İçigen
    124-140
    DOI: https://doi.org/10.5281/zenodo.17907833

  • The Impact of the Gault & Millau Gastronomy Guide on the Turkish Food and Beverage Sector

    Osman Özer
    141-153
    DOI: https://doi.org/10.5281/zenodo.17908067

  • ANALYZING YOUNG PEOPLE'S PURCHASING PREFERENCES FOR VEGAN AND VEGETARIAN FOODS AS GREEN MARKETING PRODUCTS

    Yasemin Asiltürk Okutan, Beyza Nur Aydın
    154-171
    DOI: https://doi.org/10.5281/zenodo.17908173

  • Z kuşak gastronomı̇ ve mutfak sanatları öğrencı̇lerı̇nı̇n staj deneyı̇mlerı̇

    Serdar Eren, Esin Güleç
    172-200
    DOI: https://doi.org/10.5281/zenodo.17908730

  • Turizm sektörünün sorunlarına yönelik kavramsal bir çalışma

    Yesim Öz, Atınç Olcay, Ercan İnce
    201-216
    DOI: https://doi.org/10.5281/zenodo.17908955
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