The book titled We are there too on the Journey to Food Culture which approaches food, which is one part of our cultural heritage and identity, from a different perspective, the cuisine cultures and recipes of students from 50 different countries who are guests in Türkiye and Necmettin Erbakan University are included. This book is significant in that the dishes learnt by the undergraduate students of Necmettin Erbakan University Faculty of Tourism, Department of Gastronomy and Culinary Arts were made and photographed by individual interviews. Considering that the sense of taste differs in cultures and even diversifies with intercultural interaction; this book aims to contribute to the field by creating ideas and experiences about the food of different countries without traveling across continents.