Özet:

Gastronomy has been a part of human life for many years, but scientific studies in this field have shown a great increase in recent years. The need for international and national studies shows an increasing momentum in gastronomy. It is important to advance by evaluating the work done to ensure that the real contribution can be achieved. In this context, the main objective of this study was to determine which topics the gastronomic articles at national level tend to. The study, which was discussed within the scan of tourist journals in the ULAKBIM TR Dizin magazines, has studied 620 articles. When the findings were studied, six topics in gastronomy were identified, including food and culture, operations, gastronomy tourism, food and health, gastronomy education, food science. In other areas, the topics of marketing, management, tourism, media and sustainability have emerged. The most notable outcome of the research was the excess of work in the field of marketing. In the field of gastronomy there is accumulation in local and local matters and a lot of topics such as a single region or a particular product are placed, while the lack of topics that have a broad impact that can cover the whole of Turkey has also attracted attention.