Özet:

The purpose of this research is to bibliometrically study the work written on the Afyonkarahisar cuisine, which is part of the UNESCO Creative Cities Network's gastronomy theme, and to create data for subsequent studies. The universe of research is made up of books, book sections, articles, statements, summary statements, theses and projects related to the Afyonkarahisar Kitchen. The studies were studied by addressing variables such as the place of publication, year, language, number of authors, themes and research methods. The first study on Afyonkarahisar's cuisine was a bookwork published in 1974. In this context, 43 studies published between 1974 and 2020 have been identified and analyzed. The majority of the studies are made up of reporting studies. When the subject distribution is examined, it is seen that the studies are prepared on Afyonkarahisar foods and local foods. According to the research results, the studies showed an increase between 2018-2019, the most of the study was prepared as a master's thesis at the University of Afyon Kocatepe Institute of Social Sciences and an article in the Journal of Tourism and Gastronomy Studies. In terms of the number of authors, one-writer works are more. The Afyonkarahisar province with a strong cuisine culture is seen to be supported by prepared academic studies.

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