The Gastronomy Series of Cappadocia University Press, includes publications prepared for people who take culinary education, are interested in cuisine and wish to improve themselves in this field. In the series, primarily researches that provide recognition of the regional cuisine and current issues in the field of gastronomy are discussed.
The series, prepared with the joint effort of our Cappadocia University faculty members, to present a scientific perspective to the culinary arts field, includes publications that can be a source for our students studying in fields such as Cookery, Gastronomy and Culinary Arts, Food and Beverage Management and Accommodation Management to gain knowledge, skills and competencies.
The series includes publications prepared for people who take culinary education, are interested in cuisine and wish to improve themselves in this field. In the series, primarily researches that provide recognition of the regional cuisine and current issues in the field of gastronomy are discussed.
The series, prepared with the joint effort of our Cappadocia University faculty members, to present a scientific perspective to the culinary arts field, includes publications that can be a source for our students studying in fields such as Cookery, Gastronomy and Culinary Arts, Food and Beverage Management and Accommodation Management to gain knowledge, skills and competencies.
Proposals must be submitted to the Series Editor at ezgi.ozer@kapadokya.edu.tr, the latest by 31 May of each year, for peer review evaluation.
