This book aims to open the doors to this multidimensional world by focusing on
the conceptual framework of gastronomy and providing readers with new
intellectual frameworks and perspectives. The content of the book has been
designed considering the current gastronomy trends worldwide. In this
context, initially, neglected concepts in gastronomy literature were identified,
and their shape and content characteristics were explained by drawing on
existing literature. For instance, concepts such as gastronomy museology,
gastronomy literacy, and gastronomic value typology were addressed
independently for the first time in this book, and the overall framework of
these concepts was established. Additionally, some commonly used concepts
in gastronomy literature were reinterpreted and defined. The book consists of
sixteen interconnected chapters. These chapters, focusing on the specific
features of global gastronomy concepts, are structured to appeal to
academics, students, professionals in the industry, employees of local
governments, and individuals interested in gastronomy. We are grateful to the
authors and publishing staff who contributed to the preparation and
publication of this book, as we believe it would contribute to the gastronomy
literature and provide opportunities for a better understanding of the
conceptual framework of gastronomy.