Culinary trends in future gastronomy: A review

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dc.authoridTurkol, Melikenur/0000-0001-7354-9529
dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.contributor.authorYikmis, Seydi
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorImre, Melike
dc.contributor.authorAlkan, Gozde
dc.contributor.authorAslan, Sinem Turk
dc.contributor.authorRabail, Roshina
dc.date.accessioned2024-10-29T17:58:26Z
dc.date.available2024-10-29T17:58:26Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.jafr.2024.101363
dc.identifier.issn2666-1543
dc.identifier.scopus2-s2.0-85201398895
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jafr.2024.101363
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14319
dc.identifier.volume18
dc.identifier.wosWOS:001297866800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Agriculture and Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGastronomy
dc.subjectCulinary trends
dc.subjectFood culture
dc.subjectMolecular gastronomy
dc.subjectSlow food
dc.titleCulinary trends in future gastronomy: A review
dc.typeReview Article

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