Investigation of the effect and relationship of vegan cuisine on gastronomic culture

Abstract

Nutrition, which is a physiological need, is directly related to gastronomy and is affected by many factors, including geographical, cultural, environmental, climatic, and socio-economic factors. Today, there are many popular diets and veganism, which has become a lifestyle and philosophy by spreading all over the world, is one of the best examples of these diets. With the spread of veganism, vegan cuisine has started to emerge it is not possible to use animal products in this kitchen. For this reason, food groups shall be well positioned in the menus or recipes created. The purpose of this research was to ascertain the role and significance of veganism and vegan cuisine in gastronomy, as well as their effects and relationship to it. The descriptive analysis method, one of the qualitative research designs, was used in the study, and the results were categorized and interpreted based on their themes. As a result of the descriptive analysis applied to the findings, the importance, role, and effect of veganism in gastronomy were divided into two main themes: (1) vegan cuisine; (2) vegan culture. In addition, four sub-themes were identified: (1) the vegan restaurant; (2) the relationship of vegan cuisine with health; (3) the relationship of veganism with art; and (4) the relationship and effect of veganism on gastronomy. Although veganism is a concept derived from vegetarianism, it has taken a long way in a very short time and started to create new cuisines with vegan culture.