Academic Productivity in Turkish Gastronomy and Culinary Arts: A Multidimensional Quantitative Analysis (2020–2024)

The rapid development of Gastronomy and Culinary Arts as a young academic discipline raises questions about how research productivity evolves across career stages and institutional contexts. This study examines the academic output of Turkish scholars in this field between 2020 and 2024, aiming to identify patterns and disparities in publication performance. Using a multidimensional quantitative approach, data were collected from institutional records and bibliographic databases, and analyzed according to academic title, career stage, institutional affiliation, and regional location. The results indicate that seniority and academic rank are significant predictors of productivity, while regional and institutional factors further influence research output. Comparisons with international studies on emerging disciplines reveal similar trends, suggesting that the findings have relevance beyond the national context. Implications for higher education management include the need for discipline-specific performance evaluation, flexible incentive systems, and supportive policies for early-career academics. By linking local evidence to global literature, the study provides actionable insights for policymakers, university administrators, and scholars themselves, highlighting strategies to foster sustainable academic careers, enhance research performance, and inform governance practices in developing academic fields. Overall, this research contributes to understanding the dynamics of academic work in young disciplines, offering both theoretical and practical guidance for higher education institutions navigating the challenges of emerging fields.