Özet:

Gastronomy tourism is one of the varieties of alternative tourism that has gained popularity today. The cultural heritage of the kitchen culture has been an element of motivation in tourism movements. The Turkish cuisine attracts interest because it is a rich and different kitchen. With advancing technology and changing expectations, new flows have formed in the gastronomy world except local cuisine. With these flows, it is possible to create more aesthetic presentations and different, unusual meals. This study aimed at determining food consumption trends in the framework of gastronomic flows of the kitchen staff and in this framework the validity and reliability of the food consumption trends measurement (GAGTÖ) in the framework of gastronomic flows, which was determined by Karamustafa, Birdir and Kılıçhan (2016) through the detective factor analysis, was evaluated using the verifying factor analysis. Data, using the survey form 16. The International Gastronomy Festival in Istanbul has been gathered face-to-face from the Turkish cook and cook candidates who participate as competitors or jury in the international food competition. The data of the 409 survey form collected were used in the DFA result that GAGTÖ’s good conformity values with 10 articles and validity and reliability results are above the limits accepted in literature. GAGTÖ is recommended to be tested with other samples in future research through DFA.

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