Gastroia: Journal of Gastronomy and Travel Research is an international peer-reviewed journal established in 2017, dedicated to presenting original scientific content in the fields of gastronomy and travel research. The journal’s core mission is to examine the multi-layered relationship between food-and-beverage culture, tourism, and travel from an academic perspective.
Gastroia serves as an interdisciplinary bridge across a wide spectrum, ranging from culinary arts to destination management and from food anthropology to tourism management. Believing in the democratization and global sharing of scientific knowledge, our journal adopts an Open Access policy, making all published content freely available to researchers and industry professionals.
Our Publication Principles:
Quality Peer Review: All manuscripts undergo a rigorous "double-blind peer review" process, evaluated by at least two experts in the field.
Ethical Standards: Aiming for the highest standards in publication ethics, Gastroia adheres to the guidelines of the COPE (Committee on Publication Ethics).
Periodicity: The journal is published electronically twice a year, in March and October.
By supporting both conceptual studies that provide theoretical contributions and empirical research that guides the industry, Gastroia continues to make a sustainable contribution to the development of gastronomy and tourism literature.
Research Article
Review
Impact Factor
Our Impact factor in SOBİAD is 0,539 for 2020
New Issue
New Issue of journal is now available (Vol 8 No 1)
All articles published in this journal are licensed under the Creative Commons Attribution–NonCommercial 4.0 International License (CC BY-NC 4.0). This license permits the copying, distribution, and reuse of the published articles (the work) for non-commercial purposes, provided that appropriate credit is given. Commercial use is subject to permission. Authors retain the copyright of their published articles and grant the journal a non-exclusive right to publish and distribute the work.