Gastronomi turizmi, yerel kültürlerin mutfakları hakkında ilginç öyküler içermekte ve yerel kültürü ve kimlikleri temsil eden yerel veya özel bilgiler aktarmaktadır (Long, 2004; Ignatov ve Smith, 2006; Smith and Xiao, 2008). Bu nedenle, benzersiz mutfaklar sadece popüler seyahat yerleri inşa etmekle kalmayıp aynı zamanda bir ülkenin kültürel imajını geliştirmekte bu da mutfak kültürünü seyahat yeri içinde önemli bir cazibe haline getirmektedir. Gastronomi, turistlerin zaman, para ve ilgisini gerektiren önemli bir turizm çeşidi olmasının yanında, ekonomi içinde oldukça önemli bir unsurdur. Bu nedenle, gastronomi kavramı çok yönlü olarak ele alınmalı, konumlandırılmalı ve tüm turistik yerlerde gastronomi turizmi için, niş bir pazar yaratmak amacıyla tüm kaynakları ve paydaşları etkin ve verimli bir şekilde kullanmalıdır. Bu da gastronomi müzeleri, gastronomi deneyimleri ile sağlanabilir (Horng, J. S.,& Tsai, C. T. S.2012). (Long, 2004). Uluslarası mutfak uygulamalarının yanında tarihi mutfaklar ve yemek müzeleri gibi özgün ve farklı deneyimler sunabilen destinasyonlar turistler için sadece destinasyon merkezi olmakla kalmayacak bunun yanında mutlak bir üstünlüğe sahip olacaklardır (Yıldız, E.Ö. 2016,32). Bu çalışmada dünyadaki gastronomi müzelerini tanımak ve tanıtmak amacıyla yürütülmüş olup literatür taraması yapılmıştır. Bu kapsamda turistik bir ürün çeşidi olan gastronomi müzeleri incelenmiş, dünyadaki örnekleri araştırılmış, sürdürülebilir turizm anlayışı için gastronomi müzelerinin çekim unsuru olması gerektiği üzerinde durulmuştur

“Food as well as other factors, such as accommodation, attractions, recreational activities and transport are key parts of the tourism product of host destinations. It has been found that in recent years, tourism choices are not determined only by the simple biological need to eat, but also by the desire to try interesting products within an appropriate environment (Moira, X.; Mylonopoulos, D. 2014).” “Gastronomy tourism means feelings and memories make dining out when on holiday very special and attractive, because these become transposed into experiences that are often very personal. Importantly, these experiences also have the power to modify our eating preferences and tastes as well as imbue us with experiences of the culture that we are visiting” (Johns & Kivela, 2001; Kivela & Crotts, 2006; Kivela & Johns, 2002). “The term ‘culinary tourism’ was first proposed in 1998 in reference to the concept that tourists can experience other cultures via food. By consuming, preparing and presenting food, tourists can actively construct their own unique experiences (Long, 2004, p. 21, ). Culinary tourism can also generally refer to travel in which the goal is exploring and enjoying local delicacies and gaining memorable culinary experiences” (Wolf, 2002). “Culinary tourism strategies must effectively use the relationships among cuisines, culture and tourism. Government, industries and local residents must cooperate and be creative in formulating marketing strategies and expanding culinary tourism market. Tourism and hospitality professionals must also be cultivated to support related studies, improve the quality of culinary tourism products and services, provide tourists with diverse local foods that carry deep cultural meanings, and successfully build up the national culinary image” (JS Horng, CTS Tsai, 2012). Museums has entered a new phase, especially in the aftermath of the 1970s events of social, political, economic and environmental issues, the trends of thought such as postmodernism and the cultural heritage of UNESCO. The museums often include a material and visual culture that we do not fully understand (Demir 2013). In recent years, new activities related to gastronomic tourism have started to be carried out in our country. Hatay gastronomic tours, Gökçeada eco tours, Gaziantep, Adana and Mersin gastronomic tours are given examples. Gastronomic tours aiming to reach regional tastes can be developed as an attractive tourism alternative for those seeking different cultures and tastes (Bekar ve Belpınar 2015).Also, in order for cities to compete in the tourism market, it is necessary first to turn to gastronomy tourism, one of the alternatives of mass tourism, and to brand them using the gastronomic products they have (Serçeoğlu, Boztoprak, Tırak 2016). Museums are also a very attractive factor in destination marketing. With searching Based on the gastronomic themes in the world, it is considered that the improvement, renovations and introduction of these elements to the world will increase the number of tourists attraction and high quality tourists in the country. The museums are bridges the past to the future. In this sense, gastronomy museums can be considered as one of the most beautiful methods reflecting the culinary tradition. This study was conducted to give information about the historical developments and themes of some gastronomy museums in the world. Research Method It is assumed that there are more than 150 gastronomy museums in the world. Approximately 10.0% of the museums of the world have been reached in the article. The limited resources of this field are among the constraints of the research. Literature Review The related literature has been searched, but limited sources have been found, and studies on gastronomy museums in Turkey are rarely encountered. Some works under the heading of museums are summarized. TALİ, Ş. In his work on the healing stones in the Kayseri Ethnography museum in his study in 2013, he said that the ornament applied to the sculpture technique on the stones is mostly symbolic meaning of a secret knowledge, rather than being decorative, (Tali, 2013). BİÇİCİ, H.K. 2012 The Turkish people expressed the importance of oil lamp and candlestick tombstones in the museum at the İznik Museum in terms of reflecting and informing the traces of the past day by day. Stated that the forms, genres, features and ornaments of the lighting tools used by the people of the Ottoman period can be seen on the tombstones. ASLANBOĞA, 2015. In his research on the museum of innocence, he points out that after the death of Kemal Füsun, the heroes of the novel, he decided to create a museum to keep his love and his memories alive. Thus, the hero of the novel states that he has embodied his love with the Museum of Innocence, which he created by visiting all the museums of the world. Yılmaz and Şenel (2014), “As gastronomy museums as touristic atraction”, Uğurlu (2015) “Shame Museums”, Şahin and Özkan (2015) “marketing strategies of Museums”, Çağlı (2012) “Turkey's role in local cultural tourism” have searched. Today, there are many different museums around the world that attract tourists with gastronomic themes. Vegetable and fruit museums in USA, Canada, Germany, Japan, Belgium and Italy; local and traditional cuisines of the museums in USA, Switzerland and Denmark; coffee shops in Switzerland, Japan, Taiwan, USA, Brazil, England, Germany, India and United Arab Emirates;cheese museums in England, Netherlands and Cuba; tea museums in China, Taiwan, India, Sri Lanka;olive and olive oil museums in Greece, Italy, France, Tunisia, Spain and Cyprus; chocolate shops in Germany, Belgium, Italy, Spain, Russia, France, England and Brazil; Wine, wine-making museums in Austria, Bulgaria, Brazil, Cyprus, China, France, Italy and Taiwan (Sormaz and Sun 2016). It is also attracting interest in potato museums in Belgium, Canada, Denmark, France, Germany, Italy and the USA. Result: The main aim in today's modern museum is education, not to store and display works. The exhibits at the museums or the works presented to the people are the best mentor of the society and it’s thought, the evidence of the views and beliefs of their lifetimes and the beliefs of their lives and the life and the art of the periods, the understanding of history, the learning of old traditions, the development of pleasure and aesthetic pleasure, ; They are also helping the education of the people (Atasoy, 1999: 17). In this research, it is determined that there are so many museumswhere this understanding is dominant, workshops are made, education is given, preparation and presentation of olive oil and presentation of chocolates are presented and historical processes are explained. To understand how museums interested in with the terms of tourism, we can look at examples from Italy and France, two major tourism countries. French museum administrators attract visitors with intense illumination at the museum nights they organize. Because Italians work all day, they organize nights with the idea of benefiting the people who can not spend time in seeing and seeing the daytime magazines. In addition, in Italy, the Tourism Administration establishes stadiums in historical decorations, gives concerts here in summer, and represents the operas. As can be understood from these examples, everything is considered to spend of the tourist’s leisure time in the best way and to pleasure them (Özgören, 2007). A new model can be developed for our country on the basis of the world's museums. Also, when the literature is searched, the sources written in this field are scarce. Mostly, each country has searched for it’s own abaut gastronomy museum. All gastronomic museumsin the world should be examined everywhere, museums should be improved and their books should be seen as a way of inform of the culture to future generations. Universities should refer to gastronomy museums in the scope of gastronomic history lessons. Turkish cuisine is among the top three most important cuisines in the world. However, it still does not see the value it deserves. The gastronomy museums will be the best supporters especially when introducing the many values of gastronomy tourism in cultural tourism to next generations and introducing them to the world.