Cappadocia University applies its academic expertise in gastronomy to contribute to regional development, systematically recording Cappadocia’s cultural diversity and rich culinary heritage using scientific methods. Within this framework, the Cappadocia Gastronomy Inventory Project is carried out with the contributions of the Department of Gastronomy and Culinary Arts.

The project involves fieldwork across the provinces of Nevşehir, Kayseri, Aksaray, Kırşehir, and Niğde, collectively known as the "Greater Cappadocia Region." It aims to systematically document local recipes, ingredients, cooking methods, historical information about dishes, and cultural narratives.

The collected data is published as open access on the gastrocappadocia.com portal. This not only promotes the region’s gastronomic potential at national and international levels but also ensures the preservation of intangible cultural heritage and its transmission to future generations.

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