Gastroia: Journal of Gastronomy And Travel Research
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ISSN 2602-4144 | Period Biannually | Founded: 2017 | Publisher Çanakkale Onsekiz Mart University | http://gastroia.dergi.comu.edu.tr/


Gastroia: Journal of Gastronomy and Travel Research is a scientific journal published by Canakkale Onsekiz Mart University Tourism Application and Research Center (TURAM), which aims to share original scientific studies in gastronomy and travel in national and international level with researchers and the public. The journal is in Turkish and English. It is necessary to have an English summary in all articles. The journal, gives priority to papers which handle new trends and developments in gastronomy and travel.

Gastroia publishes fully open access journals, which means that all articles are available on the internet to all users immediately upon publication. Additonally no fees or charges are required from authors for manuscript processing. Authors pay neither submission nor publication fee beyond eventual conference registration fee. 

Gastroia: Journal of Gastronomy And Travel Research

ISSN 2602-4144 | Period Biannually | Founded: 2017 | Publisher Çanakkale Onsekiz Mart University | http://gastroia.dergi.comu.edu.tr/
Cover Image


Gastroia: Journal of Gastronomy and Travel Research is a scientific journal published by Canakkale Onsekiz Mart University Tourism Application and Research Center (TURAM), which aims to share original scientific studies in gastronomy and travel in national and international level with researchers and the public. The journal is in Turkish and English. It is necessary to have an English summary in all articles. The journal, gives priority to papers which handle new trends and developments in gastronomy and travel.

Gastroia publishes fully open access journals, which means that all articles are available on the internet to all users immediately upon publication. Additonally no fees or charges are required from authors for manuscript processing. Authors pay neither submission nor publication fee beyond eventual conference registration fee. 

Volume 4 - Issue 2 - Oct 30, 2020
  1. MENÜ ANALİZİ ÜZERİNE KAVRAMSAL BİR İNCELEME
    Pages 159 - 173
    Gaye KIZILCALIOĞLU
  2. YİYECEK İÇECEK İŞLETMELERİNİN ÖRGÜTSEL YAPISI VE HİYERARŞİSİ ÜZERİNE BİR ARAŞTIRMA: KONYA İLİ ÖRNEĞİ
    Pages 174 - 184
    Ayse Büşra MADENCİ
  3. KAMP DENEYİMİ YAŞAYAN BİREYLERİN GLAMPİNG’E İLİŞKİN ALGILARININ BELİRLENMESİ
    Pages 185 - 196
    Emre Ozan AKSÖZ, Begüm ÖNEM, Birgül AYDIN
  4. COĞRAFİ İŞARET TESCİLLİ SOĞUK BİR LEZZET: GÖRELE DONDURMASI
    Pages 197 - 217
    Haluk CEBECİ, Mehmet ŞEN
  5. INVESTIGATION OF PHYSICAL ENVIRONMENT AS A PART OF MICRO DIMENSION IN RESTAURANTS: A STUDY ON LOCAL CONSUMERS
    Pages 218 - 250
    Neslihan SERÇEOĞLU, Mehmet ÇETİNKAYA
  6. GASTRONOMİ VE MUTFAK SANATLARI DOKTORA ÖĞRENCİLERİNİN ÇİĞ BESLENME (RAW FOOD) ALGILARININ BELİRLENMESİNE YÖNELİK BİR ARAŞTIRMA
    Pages 251 - 269
    Elif Esma KARAMAN, Aykut Göktuğ SOYLU
  7. POSTMODERNİZMİN TÜRK MUTFAK KÜLTÜRÜNE ETKİLERİ ÜZERİNE KAVRAMSAL BİR DEĞERLENDİRME
    Pages 270 - 286
    Ceyhun UÇUK, Lütfi BUYRUK
  8. GOOGLE ANALİTİK VE TURİZM ENDÜSTRİSİNDE UYGULAMALARI
    Pages 287 - 299
    Güntekin ŞİMŞEK
  9. POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING
    Pages 300 - 312
    Çağla ÖZER, Franck BRUWİER, Pelin OLGAY
  10. KÜLTÜREL BİR MİRAS; TÖREN KEŞKEĞİ GELENEĞİ
    Pages 313 - 321
    Görkem TEYİN
  11. YENİ MUTFAK EĞİLİMLERİNDEN MOLEKÜLER GASTRONOMİ KONUSUNDA MUTFAK PERSONELİNİN BİLGİ VE GÖRÜŞLERİNİN BELİRLENMESİ, DALAMAN ÖRNEĞİ
    Pages 322 - 336
    Ülker ÇOLAKOĞLU, Selma ATABEY
Impact Factor
Our Impact factor in SOBİAD is  0,539 for 2020
New Issue

New Issue of journal is now available (Vol 5 No 1)