Gastronomy tourism, which is an indicator of globalization and a part of local culture, is a service group that introduces local foods and improves the agriculture and economy of the region. The aim of this work is in studies on the economic impact of gastronomy tourism in Turkey to investigate whether and to what extent the index referred to the work of this scientific research. Therefore the investigation of studies on the economic impact of gastronomy tourism in Turkey, collecting and compiling the necessary literature, done of the index work in terms of gastronomic sciences are important. Firstly, literature review was done and the concepts of gastronomy and gastronomy tourism are explained. Then the economic impact of gastronomy tourism and gastronomy tourism in Turkey has focused on the issues. Index evaluation was done in the research and according to the evaluation, the economic effects of gastronomy tourism were to create income, to reduce unemployment by increasing employment, to increase competition, to influence agriculture, industry and services sector, to ensure regional development, to increase production and productivity, to ensure the efficiency of infrastructure and to protect and improve natural resources.