Şengül, S.Dişsiz, S.U.Çakir, M.U.2025-07-302025-07-3020259781836089889978183608989610.1108/978-1-83608-988-9202510022-s2.0-105009184912https://doi.org/10.1108/978-1-83608-988-920251002https://hdl.handle.net/20.500.14720/28126The concept of ethnobiology examines cultural values in the context of human and environmental interaction, contributing to preserving local culture and biodiversity. The concept of gastronomy tourism involves experiencing the production, consumption, and table manners of local delicacies, and it is closely related to the region’s biodiversity. Gastronomy ethnobiology combines these concepts and forms the basis of people’s life experiences. It includes various elements such as wild plants, ancestral seeds, local crop diversity, and changes in nutrition patterns due to migrations. Gastronomy ethnobiology is often called the invisible fingerprints of local communities. This phenomenon is recognized as an invaluable part of our cultural heritage, underscoring the urgent need for a dynamic conservation strategy to ensure its enduring legacy for future generations. This research aims to establish a flexible network using a deep understanding of gastronomy, nature, culture, and the environment. How gastronomy tourism affects the sustainability of gastronomy ethnobiology was evaluated to achieve this. The research examined traditional food ethnobiology practices in the context of gastronomy tourism and their effects on sociocultural structure, biocultural diversity, and gastronomy practices. © 2025 Andrea Edurne Jimenez Ruiz, Volha Rudkouskaya, and Shivam Bhartiya.eninfo:eu-repo/semantics/closedAccessCultural HeritageEco-MuseumEdible Wild PlantsFood ScoutingFood SovereigntyGastro-EthnobiologyGastronomy TourismGlocalizationLocal FoodSustainabilityBook PartN/AN/A527