History Of Gastronomy

 Gastronomy, food and beverage business, food, engineering, nutrition and dietetics, health, art, agriculture, tourism, history, marketing, archeology, belief, mythology, ecology, education, psychology, sociology, philosophy, physics, chemistry, biology, It emerges as a discipline that shows a multidimensional structure such as technology, cookery, tradition, culture and cultural heritage and can be handled with different aspects in this direction. 

 

As can be understood from this expression, gastronomy exhibits a tangible and intangible feature. Gastronomy not only points to a process for the production and dissemination of healthy foods, but also includes efforts to scientifically explain known falsehoods and to find ways to mass production.

 

It can be stated that important events or discoveries that can be evaluated in the field of gastronomy in the world begin with the existence of human beings. Let alone that the legends show themselves in art series and historical artifacts, allowing the information obtained to be compared with today, on the other hand, a certain accumulation has been provided thanks to the settled life after the hunter-gatherer period and the technological developments in each period, and especially in the 1700s, History Of Gastronomy has become the norm. It was an important turning point in terms of being handled meticulously. 

 

Both the effort to explain the behaviors of people on eating and drinking, which is among the mandatory needs of people, and the revealing of food and beverage production techniques and production areas have also increased the interest in this subject. From revealing cultural differences and similarities to making sensory and chemical analyzes; From gastronomy, which is curious as a value, to the provision of hygiene factors, the trend towards gastronomy has accelerated. 

 

COVID-19, on the other hand, has led businesses to integrate Ultra Violet-Ultraviolet (UV) rays, which they had not even thought of before, to their businesses, to review other technologies and to approach consumer preferences in a different way. 

 

The use of the name "gastronomy" in the field of education is an important development. The awareness and awareness of the public and organizations on issues such as local production and local seeds has increased the importance attributed to "locality", and has brought applications such as local seed museum and local seed exchange activities in order to spread local production.

 

It can be stated that studies in the field of gastronomy in Turkey started to come to the fore in the 2000s. Among the discussions about being healthy for gastronomy, the emphasis of functional food, for example, the creation of a list of products that should not be sold in educational institutions where children in the developmental / growing age continue their education, the production and marketing of products such as probiotic-containing products, were among the main important issues. 

 

Research on finding healing from nature, which can be examined under gastronomy, appears as another niche area. While tourists travel for purposes such as learning and tasting the food and beverage production process from farm to table, gastronomy tourism is among the tourism types, while the distinctiveness of products such as geographical marking and the realization of commercial activities for the protection of consumers make a separate contribution to societies. Now, gastronomic values ​​draw attention in cultural heritage lists. 

 

While it is thought that those who do not ignore neurogastronomy and personality traits for the gastro experience, who offer more personal plates and display vertical agricultural products can gain a different advantage in the competition, it will not be wrong to say that the studies of products such as artificial meat and vegetarian milk are surprising. 

 

On the other hand, it is a positive trend that efforts such as the prevention of wastes arising from food and beverage production point to sustainable approaches under the umbrella of gastronomy. According to all this information, the effects of gastronomy on societies and on gastronomy of societies should be revealed/discussed in terms of this broad and intricate structure. 

 

In this context, the realization of written, technological, visual and applied studies on gastronomy will shed light on the gastronomy literature. In this context, it is important to increase the resources that include printed, online and other scientific studies. This study was revealed with the contributions of authors from different fields of expertise in order to address the current issues of gastronomy needed in the field of gastronomy.

 

The study consists of a total of 15 chapters. The first part of the study was handled by Ms. Tulga ALBUSTANLIOĞLU and tried to explain the relationship between mythology and gastronomy under the title of "Gastronomy and Mythology". "Artistic Trends in Gastronomy: The Importance of Visual Representation and Contribution of Basic Art Knowledge to Effective Presentation Techniques", which constitutes the second part, was explained by Nurcan DURMAZ. 

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