This study presents a literature review on gastronomy tourism and gastronomy museums. Gastronomy tourism is a significant tourism type that aims to attract tourists by emphasizing a country's culinary culture and local flavors. This form of tourism not only serves as popular travel destinations but also functions as a tool for showcasing a country's cultural identity. Therefore, gastronomy tourism not only contributes to preserving and promoting cultural heritage in tourist destinations but also creates economic value.

Gastronomy museums, considered a crucial element of gastronomy tourism, constitute the focus of this study. These museums provide tourists with a unique experience by showcasing the region's local culinary culture, traditions, recipes, and gastronomic history. Furthermore, gastronomy museums serve as an essential source for understanding a country's history, culture, and social structure. Among the functions of gastronomy museums is the aim to educate visitors not only about the dishes but also about their preparation processes, kitchen tools, and traditional cooking methods. By offering visitors the opportunity to explore and learn about local culinary culture, these museums play an educational role.

This study emphasizes the potential of gastronomy museums to enhance sustainability in the tourism sector. By adopting a sustainable tourism approach, these museums can effectively contribute to the preservation of local culture, providing educational experiences for tourists and making economic contributions. In this context, gastronomy museums in Turkey have been examined, focusing on how they can be utilized to introduce the country's rich culinary culture