Yiğit, Serkan2022-05-112022-05-112022https://doi.org/10.1016/j.ijgfs.2022.100527https://www.scopus.com/record/display.uri?eid=2-s2.0-85128578648&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=208e585c52900370a924189f857e77a0&featureToggles=FEATURE_NEW_DOC_DETAILS_EXPORT:1https://hdl.handle.net/20.500.12514/3084https://www.webofscience.com/wos/woscc/full-record/WOS:000797250300003?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=EUW1ED0F6Fvvo5bcqnHH9fm5GBBQKThe primary objective of this study is to evaluate and comprehend foreign tourists' cooking class experiences in Istanbul. In the study conducted a qualitative case study method was used by analyzing the comments of the travelers and using the User-Generated Content (UGC) technique. The data in the study was collected via TripAdvisor, from tourists' reviews (n: 1228) between December 10, 2021 and January 10, 2022. The findings from cooking class experiences are diverse and are based on a variety of dimensions hospitality of locals, value/price, memorable experience, authentic experience, culture learning experience, social interaction, culinary characteristics, and instructor attributes. As a result of in-depth examination of the cooking class experience, it was concluded that cooking classes can be a tool in learning a new culture. In addition the study substantially contributes to the cooking class experience literature and providing a deep understanding of tourists’ cooking class experiences.en10.1016/j.ijgfs.2022.100527info:eu-repo/semantics/closedAccessCooking class; Food culture; Gastronomy; Tourism; Tourist experiencesArticle28Q2WOS:0007972503000032-s2.0-85128578648