Culinary trends in future gastronomy: A review
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increased over time, thanks to different cultures. As diversity has increased, so has intercultural interaction, making it attractive for food lovers to travel to discover new, exotic flavors. The development of technology has made life easier for people. But it has also brought innovation to gastronomy. New techniques were used to prepare food. Culinary culture expanded. These new techniques have contributed to the development of gastronomy and paved the way for the creation of new culinary trends. These trends include Refined Cuisine, Nouvelle Cuisine, Fusion Cuisine, Molecular Gastronomy, Slow Food and NbN Cuisine. Each trend has its dynamic. These trends are specialized based on techniques and ingredients used in food preparation and cooking. This review aims to analyze the main culinary trends in future gastronomy.
Açıklama
Anahtar Kelimeler
Gastronomy, Culinary trends, Food culture, Molecular gastronomy, Slow food
Kaynak
Journal of Agriculture and Food Research
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
18
