The cultural richness created by settlers or nomadic Turks, Greeks from Izmir, Levantines, Sephardic people, Western Thrace and islands (Crete, Chios, Lesbos), Macedonians, Bosnians, Albanians and Arabs of African origin throughout the history have also reflected in Izmir cuisine. The most important part of this wealth is street flavors. In this context, the study of İzmir street flavors is aimed to be evaluated in terms of a gastronomic product and its content, history, way of making, where it is sold, masters, people selling/business etc. In study, the document analysis method was preferred for collecting data and books, articles and notifications related to İzmir street flavors, as well as promotional articles, news, pictures etc. found on the web pages information has been evaluated. At the end of the study; It was determined that Boyoz, Sübye (drink prepared from melon seeds), Lokma Dessert, Kumru (sausage sandwich), Gevrek (Turkish bagel), Şambali (Turkish Dessert), Kokoreç (grilled sheep's intestines), Iced Almond, Sulu Atom (aqueous sheep's intestines), Şerbet (sweetened fruit juice), Uykuluk (sweetbread) and many more street flavors constitute the pieces of İzmir's Gastronomic product. Also in the study; The historical processes of Izmir street flavors, past and present masters and information about the places and places where they live are included.
Gastronomic Product, Street Flavors, İzmir.