What are the World Food Trends
What are the World Food Trends
Gastronomy has recently become a rising value. Eating and drinking, which has been a sociological phenomenon since ancient times, has paved the way for the phenomenon of eating out to turn into a socio-cultural activity due to the increasing business travels, the shortening of the time devoted to cooking, the need for mass and leisure time. With these changes, the concept of gastronomy, which includes healthy, delicious and cultural values, has gained importance and the culture of eating has become an aesthetic and artistic product (Yılmaz and Şenel, 2016: 43). In this context, rapidly developing gastronomy has been considered as the main source of cultural attraction in recent years. Therefore, the importance and interest in food and beverage culture has increased in the world (Gökdeniz et al., 2015: 16).
With the beginning of gastronomy gaining importance, there have been changes in the food and beverage industry in the 20th century (Karamustafa et al., 2016: 33). Changes in the gastronomy system have brought along various trends. Emerging trends (approaches) have generally been aimed at finding solutions to the world's food problems. At the same time, trends can offer strong and sustainable alternatives in solving problems such as increase in population, insufficiency of animal foods and agricultural lands, decrease in productivity, water problem, transportation costs and pollution (Kurgun, 2017: 24). On the other hand, some World Food Trends have emerged to increase the pleasure of food and beverage and to improve the dining experience.
The first of these trends is the fast-food trend that emerged with the emergence of hot-dog carts, known as American street food, in the 1920s. During these years, drive-in restaurants emerged with the increase in the number of cars in the United States, and in 1948, the world's first drive-in fast-food restaurant was established in San Bernardino, California by Richard and Maurice McDonald. In the 1960s, drive-thru restaurants turned into quick-service restaurants where customers could dine outside (Özdoğan et al., 2016: 1-3). The changes brought by the fast food movement have paved the way for the emergence of many different trends such as slow food, molecular gastronomy, fusion cuisine.
The aim of this study is to investigate the trends in gastronomy and food and beverage by using the document review method and to contribute to the literature about bringing together the findings. As a result of the research conducted for this purpose, the trends in the field of gastronomy were evaluated under two groups as alternative nutrition-oriented trends and food experience-oriented trends.
Alternative Nutrition Trends Fast Food
Fast food is a production system in which food is prepared to be eaten quickly and promptly. With the decrease in the time brought at home in busy daily life and work tempo, fast food foods have emerged as a fast, easy and practical alternative where people can meet their food needs (Akçadağ and Bozkurt, 2019). Many fast food businesses have emerged around the world, and most of them operate as chain businesses. Although the emergence of this system dates back to the 1920s, the first company that enabled its development and spread was McDonald's in the 1950s.
Afterwards, it gained the quality of a chain business; In the following years, businesses such as Burger King and Kentucky Fried Chicken began to emerge. In this meal system, the most consumed product is the menu consisting of hamburger-french fries-cola, but products such as pizza, doner kebab, pita bread, and lahmacun are also consumed (Özdoğan et al., 2016; Özçelik and Driveroğlu, 1998). Today, fast food restaurants serve widely. The basis of these restaurants is low cost, fast prepared and fast consumed products.
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