“Turkish gastronomy heritage includes eating habits, tools, tradationals, hospitality, and related with so many things. It is great benefit to include the historical restaurants, gastronomy museums, and the gastronomic heritage of the Turkish cuisine, which is very rich, to shed light on future generations. Because the environment (cultural resources, natural resources as components) and tourism are closely related” (Uslu and Kiper 2006, 306). Museums which are one of the important symbols of modernization and socialization that are one of the most important actors who tell us about our culture, ourselves and tourists. The mission, types, and functions of some museums have also changed in recent years. Both the number of visitors and the revenue of the museums using marketing techniques are constantly increasing with the brand image and the prestige of the city. In many countries realize that, they make contemporary arrangements to the museums to encourage and support (Kervankıran, 2014). It should be noted that while the general museum such that, it is highly necessary to develop, renew and promote the museums based on gastronomy. There are more than 150 museums in the world with gastronomy and there are 8 museums in Turkey. The purpose of this study is to examine the places of gastronomy in our country and in the world. In this context, literature review was conductedReflecting the food and drink cultures of the societies, gastronomy has an important place in rapidly changing tourist demands around the world. In this respect, gastronomy tours, which have high attractive potential for alternative tourism activities to support the transfer to future generations by ensuring sustainability in food-beverage cultures (Kızılırmak vd 2016) The gastronomy museums are important indicators of gastronomy development. Tourists traveling for gastronomy are looking for these places where they can learn about the history, traditions and techniques of gastronomy. In the first era, idea of the museum was born as a necessity in the minds of people. In the sense that, we know today, societies collected objects and collections that they believed were important before museums were established (Karadeniz, C. 2009,588). Gastronomy, which combines the concepts of food and culture, has contributed to the development of a new tourism field that gives advantage in tourism marketing (Aksoy ve Sezgi 2015, 79).Material and Method: In this study, the historical developments and the themes of the gastronomy museums in Turkey are given. The gastronomy-related museums in Turkey are listed according to their establishment date. Since studies on gastronomy museums in our country are very rare, it is thought to contribute to the literature. Findings: As the results, there are olive oil museums in Çanakkale, Balıkesir and İzmir in Turkey and İzmir Oleatrium museum is the biggest olive oil museum of Europe. Tekirdağ has Turkey's only wine museum. In Gaziantep, Şanlıurfa and Hatay, local culinary museums are found. Gastronomy events, festivals and festivals are an indicators of local people's acceptance of local culinary. In addition, gastronomy is a area that brings to tourists who come to a region where they meet local residents and live local culture.the aim of gastronomy tourism for incoming tourists are a charm joining the facilities and meet the residents of this place (Çağlı, 2012, 79-80). The first museum established in Turkey was Mecma-ı Asar-i Atika (Sezgin and Karaman 2009, Yılmaz and Şenel 2014), which was built by Ahmet Fethi Pasha in 1846. Table 1 presents the scheme of the museums with the theme of gastronomy in Turkey. Table:1 Gastronomy Museums in Turkey NameofGastronomy Museums Place Theme Year “Feyzi Kutman” Wine Museum Tekirdağ Wine Production 1888 “Zavot” Cheese Village Museum Kars Cheese Production 1850 “Emine Göğüş” Culinary Museum Gaziantep Local food Cultural 1905 “AtatürkForest Farm” şarap müzesi Ankara Wine,honey,vinegar factory 1925 “Hacıbanlar “House Museum Urfa Culinary museum, Food cultural 2001 “Adatepe” Oil Museum İzmir-Çanakkkale yolu-Küçükkuyu Olive oil and soap making 2001 İstanbul Gastronomy Museum (MSA) İstanbul Culinary museum, and workshops 2004 Oleatrum Museum Kuşadası Zeytinyağı üretimi 2011 Results: For museum tourism, a sub-item of cultural tourism, is not sufficiently using its potential as a country with a rich cultural heritage in terms of tourism. İn Turkey, the number of museumsaffiliated to the Ministry of Culture and Tourism is 188, while only ¼ of the tourists visiting Turkey visit these museums. (Sezer Serdar M. 2010). The museums not only allows the collection and storage of works, but also enables the development of services that contribute to the development of the society (Mercan ve Cesur 2014). Sohn, Dae-Hyun (1999), listed15 local cultural resources that are attractive for tourism in a region. These are: painting, music, dance, industry, crafts, business, agriculture, education, literature, language, science, management, religion, cuisine, history. The gastronomy museums, which include both history and cuisine culture, need to be opened more, and encouraged by the government. Thus, in the next years, the gastronomy museums will become an important tool in bringing our culinary culture to future generations, and it will be an important factor in destination attraction. But the researchs in this area are not enough. The museums are thought to be an attractive factor in destination marketing and it is believed that it is a very applied area for gastronomy tourism. Research in this area are considered to be the basis for future studies. The increase in the importance of our gastronomy museums in the tourism sector will be a positive development for our country (Sezer Serdar M. 2010, 1).