Assoc. Prof. Murat Doğan, Vice Dean of the Faculty of Fine Arts (FFA) and a faculty member in the Department of Gastronomy and Culinary Arts at Istanbul Gelisim University (IGU), has co-edited the newly released book titled “Introduction to Gastronomy” The first edition of the book was published in April 2025, co-edited with Assoc. Prof. İlkay Yılmaz. The book comprises fourteen chapters authored by twenty-three contributors.
From the Preface of the Book:
“Gastronomy goes far beyond cooking; it is a discipline where culture, art, science, and technology converge—an ancient yet ever-evolving field as old as human history itself. It has transcended the basic need for nourishment to become a way of life, a form of expression, and a global language of communication. Our book Introduction to Gastronomy was prepared with this wide perspective in mind, aiming to be a fundamental resource for students in the field of gastronomy and culinary arts, as well as for anyone interested in the discipline. Beginning with the basic concepts of gastronomy, the book offers a broad spectrum of information—from the historical development of food and beverage culture and culinary techniques to food science and the sociological dimensions of gastronomy. In addition, it addresses contemporary topics such as modern gastronomic trends, sustainable food practices, and innovative approaches in the kitchen, helping readers gain a comprehensive understanding of the field. This book is the result of the collective efforts of academics, industry professionals, and researchers working in the field of gastronomy and culinary arts. Each chapter author has made valuable contributions from their area of expertise, enhancing the academic depth and practical relevance of the work. We extend our heartfelt thanks to all contributors who shared their knowledge and experience during the preparation of this book. Although Introduction to Gastronomy is primarily designed as a textbook for gastronomy and culinary arts students, it also serves as a valuable reference for food and beverage industry professionals, chefs, food engineers, food technicians, dietitians, and anyone interested in the world of gastronomy. We hope this book will guide and inspire everyone taking their first steps into the rich world of gastronomy.”
As the Department of Gastronomy and Culinary Arts at the Faculty of Fine Arts, Istanbul Gelisim University, we congratulate Assoc. Prof. Murat Doğan for his contribution as a chapter author and wish him continued success in his academic work.
