A Literature Review on New Trends in Gastronomy
Chapter from the book:
Kalemci Tüzün,
İ.
&
Öksüz,
M.
(eds.)
2023.
Multifaceted Research in The Field of Tourism II.
Synopsis
Trends in the field of gastronomy are in constant change over time and on certain issues. These changes are caused by different eating and drinking habits, socio-cultural values, traditions and customs in different countries, constant changes in gastronomy and tourism, climatic features, technological developments, changes in nutrition, etc. It happens for many different reasons, especially the developments in the field of technology and the increase in the use of the internet, the increase in the level of income, the intensity of business life, the emergence of the concept of leisure, easy accessibility, digitalization in the market, the change of concepts such as healthy living and fast food / junk food. As a result, it has changed people's eating habits and led them to different searches and this change in habits has brought many gastronomy trends, some of which are green restaurants, fast food, slow food, concept restaurants, black foods, raw food, molecular gastronomy, fusion, vegan, vertical farming, local cuisine. In the study, the literature review method was chosen as the research method and a research was conducted on new trends in the field of gastronomy. In this context, in this study, the trends in the field of gastronomy were examined, explained under the headings, and it was aimed to contribute to the literature in the field.
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Copyright (c) 2023 İpek Kalemci Tüzün- Merve Öksüz; Damla Bellikli- Aylin Yalın- Şükran Öktem- Fatih Çavuşoğlu- Yaşar Yiğit Kaçmaz- Seza Zerman- Utku Ongun- Derya Baykal Baysal- Mehmet Şimşek- Enver Şimşek- Hasan Cinnioğlu- G. Senem Gençtürk Hızal- Ebru Akçay- Murat Nazlı- Çağrı Bulut- Barış Armutçu- Mete Ünal Girgen- Alim Malta- İlkcan Cilasın- Doğuş Macit- Rana Şat- Emre Murat- Büşra Dokuz Murat- Gülsevdi Öztürk- Fatma Koç- Erkan Denk- Sadık Can Gazelci- Melda Gazelci- Nevin Şanlıer