| Use of Culinary Culture in Festival Tourism: Mengen International Culinary and Tourism Festival | ALPER KURNAZ,Erhan İŞLEK | 3–13 |
| Attitudes and Practices Towards Vegetarian Foods in Hotels | Aylin NALÇACI İKİZ,Ali SOLUNOĞLU | 14–25 |
| (A Theoretical Evaluation on the Process of Nutrition and Development in Space | Bilal DEVECİ,Bahar DEVECİ | 26–38 |
| Meat Consumption Away From Home | Tufan SÜREN,Saime KÜÇÜKKÖMÜRLER | 39–52 |
| Encapsulation from Molecular Kitchen Techniques: Standard Recipes Examples | Fügen ÖZKAYA,Kübra ÖZEL | 53–72 |
| Evaluation of Gastronomy Tourism in Ankara: A Qualitative Research | Muharrem TUNA,Başak ÖZYURT | 73–87 |
| (Development of Standard Prescriptions in Molecular Kitchen | Mustafa AKSOY,Gülistan SEZGİ | 88–94 |
| Evaluation of the Restoran Chef's Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List | Osman ÇAVUŞ,Serkan ŞENGÜL,Fügen ÖZKAYA | 95–110 |
| Caffeine Consumption in Adolescents | Saime KÜÇÜKKÖMÜRLER,Nurcan KURT | 111–124 |
| Isparta Culinary Culture from the Past to the Present: A Qualitative Research | Murat ÇUHADAR,M. Anıl KÜÇÜKYAMAN,M.Ayberk ŞAŞMAZ | 125–142 |
| A Research on the Usage of Gastronomy by Tourist Guides in Tours | Bayram AKAY,Berkant ÖZÖĞÜTÇÜ | 143–153 |
| Molecular Probiotic Ice Cream | Berrin ONURLAR,Fügen ÖZKAYA | 154–168 |
| Determination of the Knowledge Level of Vanilla and Vanillin: An Investigation on Gastronomy and Culinary Arts Pupils | Bilal DEVECİ,Bahar DEVECİ | 169–177 |
| The Impact of Tablet Menu Usage in Restaurants on Revisit Intention | Çağrı SÜRÜCÜ,Mustafa ÜLKER,Azize HASSAN | 178–196 |
| Effects of Some Plant and Spice Extracts on the Quality of Fish Balls in Gastronomy |