In this study, the place, effects and consequences of famine in the development of gastronomy were investigated, the effects of climate change, which is thought to have serious effects on food production in the 21st century, and its effects on the food sector were examined. Many famines in history have emerged from reasons such as climatic, government policies, disasters, and have had demographic, cultural, political and social effects. In terms of gastronomic results, human beings have contributed to the history of gastronomy on issues such as production and preservation by drawing painful conclusions from them. As a result, in this study, in addition to the demographic, cultural, political and social effects of the times of famine, it was investigated what dishes people made with the limited materials they had in order to survive in these periods, what they ate, what kind of side effects these foods had. In this context, it has been determined that times of famine opened the door to gastronomic developments and that it was a culture whose results could be transferred to centuries later.