The objectives of the Cappadocia Journal of Gastronomy, Food and Tourism Studies, which is fundamentally based on sustainability, are as follows:
a) To mediate the production of qualified scientific publications at an international level;
b) To encourage theoretical, interdisciplinary and comparative research;
c) To share the results of scientific research, examination and project studies related to Gastronomy and Culinary Arts or Gastronomy; in the fields of Food, Tourism and Marketing;
d) To convey current information and developments in the field to the target audience,
e) To create a suitable ground for discussing the problems in the field,
f) To contribute to the literature on Gastronomy and Culinary Arts, Food, Tourism and Marketing.

Cappadocia Journal of Gastronomy, Food and Tourism Studies publishes original scientific articles based on research, examination, evaluation or discussion in the fields of Gastronomy, Food, Tourism and Marketing with a focus on sustainability.

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