Current Issue Vol. 2 No. 1 (2026): What Ingredients Become View Current Issue →

Current Issue

Vol. 2 No. 1 (2026): What Ingredients Become
2026-04-30

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Aims & Scope

JT&A publishes scholarly work in culinary arts, food and ingredient studies, culinary equipment and techniques, commercial-kitchen and culinary-business management, socio-cultural culinary inquiry, and culinary tourism.

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Journal Information

Author Guidelines → Submission → Editorial Team → Archives →
About the Journal

Scope of Publication

Journal of Toque and Apron is published by Politeknik Pariwisata Makassar and managed by the Culinary Arts Study Program.

Chef and culinary-artisan profession
Food and ingredient characteristics
Culinary equipment and devices
Food-processing methods and techniques
Commercial-kitchen and culinary-business management
Social, cultural, and political culinary issues
Culinary tourism