Investigation of <scp>FOODIE</scp> Index of Gastronomy Culinary Arts and Cookery Students: The Case of Istanbul

ABSTRACT This study aims to examine the defining characteristics of individuals identified as “foodies” and to explore their relationship with food through a comprehensive conceptualization of the term. Rather than reflecting a mere interest in eating, foodiness represents a lifestyle encompassing engagement with food preparation processes, ingredient selection, and the pursuit of novel and authentic flavors. Foodies are also distinguished by their tendency to use food as a marker of social and cultural identity and status. The study further investigates the associations between food‐related personality traits, taste perception, and foodiness. Using the newly developed Foodie Index, individuals' level of commitment to food was assessed and examined in relation to taste perception phenotypes, namely 6‐n‐propylthiouracil (PROP) sensitivity and thermal taste status. The study population consisted of students enrolled in gastronomy and culinary arts and cookery programs, with the sample drawn from those studying in Istanbul using a convenience sampling method. The findings indicate that individuals with higher levels of food interest experience food in a more nuanced and pleasurable manner than non‐foodies. The Foodie Index proved effective in identifying distinct food‐related characteristics and provided an empirical basis for examining assumptions regarding taste perception. Overall, the results suggest that attitudes toward food are shaped not only by sensory sensitivity and personal interest but also by broader social and cultural dynamics. This study contributes to a deeper understanding of the foodie phenomenon by integrating personality traits, sensory perception, and sociocultural context.