Street food, shaped within the dynamic structure of urban life, refers to food and beverages typically sold by vendors, stalls, or small shops in open-air settings and consumed quickly and conveniently. Tracing back to Ancient Greece, street food originally emerged as a means to meet the nutritional needs of lower-income populations, but has since evolved into a widely embraced food culture that transcends social status. Today, street food serves not only as a dietary option but also plays a vital role in employment generation, boosting tourism, and fostering interaction between locals and tourists.

Moreover, street food contributes to the transmission of gastronomic heritage to future generations while bearing responsibilities related to maintaining hygiene and health standards. Globally, street food is an indispensable part of the culinary traditions of many countries in Asia and Africa. In Turkey, however, street food encompasses a wide variety of items and is considered a supportive element rather than a central focus of the culinary culture.

In this regard, the meaning and significance of street food vary across countries, leading to a diverse body of national and international research. While studies in the national literature mainly focus on street food specific to destinations and individuals’ perceptions of these foods, international research tends to emphasize vendors’ hygiene practices. In conclusion, street food is a critical component that should not be overlooked in the gastronomic strategies of nations.