The article co-authored by Assoc. Prof. Murat Doğan, titled “Sensory Experience at the Intersection of Gastronomy and Food Science: Perception of Authenticity and Destination Preference in Ethnic Restaurants,” has been published in the International Journal of Gastronomy and Food Science, which holds an internationally respected position in the fields of gastronomy and food science and is ranked in the prestigious Q1 category.
From the abstract of the article: “This research investigates the influence of ethnic restaurants on Istanbul's multicultural fabric, examining their impact on destination preferences through the lens of gastronomic authenticity and consumer motivation. At a time when food has evolved from a physiological need to a carrier of cultural identity, ethnic cuisines serve as “cultural gateways” for tourists. A mixed-methods study conducted in 30 establishments and with 403 tourists in Istanbul revealed the decisive role of sensory experience and perception of authenticity in visit intention. The findings indicate that psychological motivations and sensory integrity (flavor, texture, atmosphere), rather than demographic factors, trigger tourist mobility. It was particularly noted that female participants rated ethnic restaurants higher as a destination component. The study emphasizes that ethnic restaurants are not merely places of consumption; they are places where cultural heritage is preserved, identities meet, and a universal language connects people. Food is positioned as a memory space bridging the gap between the past and the future, as it evokes nostalgia and fosters connections among diverse communities through shared culinary experiences. Overall, the future of gastronomic tourism lies in ensuring the sustainability of authentic experiences offered by these establishments, with a balance of scientific and human sensitivity.”
The reference of the article is as follows:
Yılmaz, G., Doğan, M., & Çetin, M. (2026). Sensory Experience at the Intersection of Gastronomy and Food Science: Perception of Authenticity and Destination Preference in Ethnic Restaurants. International Journal of Gastronomy and Food Science, 101509.
We congratulate Assoc. Prof. Murat Doğan and wish him continued success in his academic endeavors.
