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Year 2023, Volume: 2 Issue: 1, 53 - 63, 22.06.2023

Murat Doğan Eda Yalçın

Abstract

References

  • 1. Navarro, V., Serrano, G., Lasa, D., Aduriz, A. L., & Ayo, J. (2012). Cooking and nutritional science: Gastronomy goes further. International Journal of Gastronomy and Food Science, 1(1), 37-45. https://doi.org/10.1016/j.ijgfs.2011.11.004
  • 2. Freire, R. (2020). Scientific evidence of diets for weight loss: Different macronutrient composition, intermittent fasting, and popular diets. Nutrition, 69, 110549.
  • 3. Mathias, D. (2022). Vegan Nutrition. In Fit and Healthy from 1 to 100 with Nutrition and Exercise: Current Medical Knowledge on Health (pp. 113-114). Berlin, Heidelberg: Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-662-65961-8_53
  • 4. Jovandaric, M. Z. (2021). Veganism: A New Approach to Health. In Veganism-a Fashion Trend or Food as a Medicine. IntechOpen. https://doi.org/10.5772/intechopen.78107
  • 5. Craig, W. J. (2009). Health effects of vegan diets. The American journal of clinical nutrition, 89(5), 1627S-1633S. https://doi.org/10.3945/ajcn.2009.26736N
  • 6. Lightowler, H., Davies, J., & Long, A. (1998). A vegan food guide for vegans: a possible approach. Nutrition & Food Science, 98(1), 38-40. https://doi.org/10.1108/00346659810196318
  • 7. Uçan, B. Z., & Bozok, D. (2019). Veganizm ve Gastronomi. Nevşehir HBV Üniversitesi Turizm Fakültesi, 32.
  • 8. Gheihman, N. (2021). Veganism as a lifestyle movement. Sociology compass, 15(5), e12877. https://doi.org/10.1111/soc4.12877
  • 9. Kumar, S. (2021). Veganism, Hinduism, and Jainism in India: A geo-cultural inquiry. In The Routledge Handbook of Vegan Studies (pp. 205-214). Routledge.
  • 10. Kovacs, A. (2019). A Historiography of Vegetarianism in Antiquity. Mare Nostrum, 10(1), 10-30. https://doi.org/10.11606/issn.2177-4218.v10i1p10-30
  • 11. Taylor Sen, C. (2020). How Indian Vegetarianism Disrupted the Way the World Eats. Dublin Gastronomy Symposium, Dublin, Ireland. https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1215&context=dgs
  • 12. Pallathadka, H., Pallathadka, L. K., Devi, T. B., & Manoharmayum, D. D. (2022). A Study of Myths, Facts and Figures on Prominence of Indian Vegetarianism: Past, Present and Future. Integrated Journal for Research in Arts and Humanities, 2(6), 268-277. https://doi.org/10.55544/ijrah.2.6.36
  • 13. The Vegan Society. (2023, 30 Jan). Definition of vegan ism. https://www.vegansociety.com/go-vegan/definition-veganism
  • 14. Fusté-Forné, F. (2021). Vegan food tourism: Experiences and implications. In The Routledge Handbook of Vegan Studies (pp. 369-380). Routledge.
  • 15. Aktaş, N., Şen, A., & Çil, M. (2019). Gastronomi Turizminde Yeni Bir Eğilim: Vejetaryen ve Vegan Festivaller. In VIII. National IV. International Eastern Mediterranean Tourism Symposium (pp. 976-983).
  • 16. Newman, J. M. (2013). Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!. Fair Winds Press.
  • 17. McEachern, L. (2021). The Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant. Echo Point Books & Media, LLC.
  • 18. Sarıoğlan, M., Avcıkurt, C., & Deveci, B. (2021). A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends). Journal of Educational Technology and Online Learning, 4(4), 688-701. https://doi.org/10.31681/jetol.1015981
  • 19. Ezzy, D. (2013). Qualitative analysis. Routledge.
  • 20. Sundler, A. J., Lindberg, E., Nilsson, C., & Palmér, L. (2019). Qualitative thematic analysis based on descriptive phenomenology. Nursing open, 6(3), 733-739. https://doi.org/10.1002/nop2.275
  • 21. Kozak, M. (2021). Bilimsel araştırma: tasarım, yazım ve yayım teknikleri. Detay Yayıncılık. 5. Baskı.
  • 22. Tunçay, G. Y., & Bulut, M. (2019). A bioethical approach: Vegan and vegetarian experiences. Progress in Nutrition, 21(2), 375-381. https://doi.org/10.23751/pn.v21i2.6885
  • 23. Stano, S. (2021). Veganism 2.0: Gastromania, nutrition, and digital communication. Digital Age in Semiotics & Communication, 4(1), 12-30.
  • 24. Gvion, L. (2021). Vegan restaurants in Israel: health, environmentalism and mainstreaming. Food, Culture & Society, 1-18. https://doi.org/10.1080/15528014.2021.2015941
  • 25. Parkin, B. L., & Attwood, S. (2022). Menu design approaches to promote sustainable vegetarian food choices when dining out. Journal of Environmental Psychology, 79, 101721.
  • 26. Piester, H. E., DeRieux, C. M., Tucker, J., Buttrick, N. R., Galloway, J. N., & Wilson, T. D. (2020). “I'll try the veggie burger”: Increasing purchases of sustainable foods with information about sustainability and taste. Appetite, 155, 104842. https://doi.org/10.1016/j.appet.2020.104842
  • 27. Niederle, P., & Schubert, M. N. (2020). How does veganism contribute to shape sustainable food systems? Practices, meanings and identities of vegan restaurants in Porto Alegre, Brazil. Journal of Rural studies, 78, 304-313. https://doi.org/10.1016/j.jrurstud.2020.06.021
  • 28. Altaş, A. (2017). Vegetarianism and veganism: Current situation in Turkey in the light of examples in the world. Journal of Tourism and Gastronomy Studies, 5(4), 403-421. https://doi.org/10.21325/jotags.2017.157
  • 29. Dinu, M., Abbate, R., Gensini, G. F., Casini, A., & Sofi, F. (2017). Vegetarian, vegan diets and multiple health outcomes: a systematic review with meta-analysis of observational studies. Critical reviews in food science and nutrition, 57(17), 3640-3649. https://doi.org/10.1080/10408398.2016.1138447
  • 30. Saintila, J., López, T. E. L., Calizaya-Milla, Y. E., Huancahuire-Vega, S., & White, M. (2021). Nutritional knowledge, anthropometric profile, total cholesterol and motivations in vegetarians and non-vegetarians. Nutrición Clínica y Dietética Hospitalaria, 41(1). https://doi.org/10.12873/411saintila
  • 31. Nikolić, M., Jovanović, M., & Nikolić, K. (2019). Advantages and disadvantages of vegetarian nutrition. Zdravstvena zaštita, 48(4), 51-56. https://doi.org/10.5937/ZZ1904051N
  • 32. Barrett, J., & Raskoff, S. (2022). Ethical veganism and free riding. Journal of Ethics and Social Philosophy.
  • 33. Danto, A. C. (2013). What art is. Yale University Press.
  • 34. Adams, C. J. (2000). The inner art of vegetarianism: Spiritual practices for body and soul. Lantern Books.
  • 35. Gök, Ö. (2019). Türkiye’de Vegan Sanat. Cumhuriyet Üniversitesi Fen-Edebiyat Fakültesi Sosyal Bilimler Dergisi, 43(1), 85-119.
  • 36. Japutra, A., Tjiptono, F., Setyawan, A., Permana, I. B. G. A., & Widaharthana, I. P. E. (2022). Life events, philosophy, spirituality and gastronomy experience. International Journal of Contemporary Hospitality Management, (ahead-of-print). https://doi.org/10.1108/IJCHM-09-2021-1196
  • 37. Domke, F. (2018). Vegetarian and vegan products-labelling and definitions. European Food and Feed Law Review, 13(2), 102-107.
  • 38. Sentient Media. (2023, 30 Jan). Is Veganism Becoming More Popular? Using Data to Track the Growing Trend. https://sentientmedia.org/increase-in-veganism/
  • 39. Tekiner, İ. H. (2021). Turkish cuisine: A planet-and vegan-friendly food, culture, and folklore. International Journal of Information Systems and Social Change (IJISSC), 12(1), 23-31. https://doi.org/10.4018/IJISSC.2021010103
  • 40. Klosse, P. R. (2012). The essence of gastronomy. Understanding the flavour of foods and beverages. The Netherlands: The Academy for Gastronomy.
  • 41. Doğan, M., & Yılmaz, M. (2022). Hatay İlinin Gastronomi Turizmi Gelişmişlik Düzeyinin Tespitine Yönelik Bir Araştırma. Türk Turizm Araştırmaları Dergisi, 6(4), 1146-1164. https://doi.org/10.26677/TR1010.2022.1143
  • 42. Rivera, M., & Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: An operator's perspective. International Journal of Contemporary Hospitality Management. https://doi.org/10.1108/IJCHM-07-2012-0116

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

Year 2023, Volume: 2 Issue: 1, 53 - 63, 22.06.2023

Murat Doğan Eda Yalçın

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.

Keywords

Gastronomic culture gastronomy vegan cuisine vegan culture veganism

References

  • 1. Navarro, V., Serrano, G., Lasa, D., Aduriz, A. L., & Ayo, J. (2012). Cooking and nutritional science: Gastronomy goes further. International Journal of Gastronomy and Food Science, 1(1), 37-45. https://doi.org/10.1016/j.ijgfs.2011.11.004
  • 2. Freire, R. (2020). Scientific evidence of diets for weight loss: Different macronutrient composition, intermittent fasting, and popular diets. Nutrition, 69, 110549.
  • 3. Mathias, D. (2022). Vegan Nutrition. In Fit and Healthy from 1 to 100 with Nutrition and Exercise: Current Medical Knowledge on Health (pp. 113-114). Berlin, Heidelberg: Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-662-65961-8_53
  • 4. Jovandaric, M. Z. (2021). Veganism: A New Approach to Health. In Veganism-a Fashion Trend or Food as a Medicine. IntechOpen. https://doi.org/10.5772/intechopen.78107
  • 5. Craig, W. J. (2009). Health effects of vegan diets. The American journal of clinical nutrition, 89(5), 1627S-1633S. https://doi.org/10.3945/ajcn.2009.26736N
  • 6. Lightowler, H., Davies, J., & Long, A. (1998). A vegan food guide for vegans: a possible approach. Nutrition & Food Science, 98(1), 38-40. https://doi.org/10.1108/00346659810196318
  • 7. Uçan, B. Z., & Bozok, D. (2019). Veganizm ve Gastronomi. Nevşehir HBV Üniversitesi Turizm Fakültesi, 32.
  • 8. Gheihman, N. (2021). Veganism as a lifestyle movement. Sociology compass, 15(5), e12877. https://doi.org/10.1111/soc4.12877
  • 9. Kumar, S. (2021). Veganism, Hinduism, and Jainism in India: A geo-cultural inquiry. In The Routledge Handbook of Vegan Studies (pp. 205-214). Routledge.
  • 10. Kovacs, A. (2019). A Historiography of Vegetarianism in Antiquity. Mare Nostrum, 10(1), 10-30. https://doi.org/10.11606/issn.2177-4218.v10i1p10-30
  • 11. Taylor Sen, C. (2020). How Indian Vegetarianism Disrupted the Way the World Eats. Dublin Gastronomy Symposium, Dublin, Ireland. https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1215&context=dgs
  • 12. Pallathadka, H., Pallathadka, L. K., Devi, T. B., & Manoharmayum, D. D. (2022). A Study of Myths, Facts and Figures on Prominence of Indian Vegetarianism: Past, Present and Future. Integrated Journal for Research in Arts and Humanities, 2(6), 268-277. https://doi.org/10.55544/ijrah.2.6.36
  • 13. The Vegan Society. (2023, 30 Jan). Definition of vegan ism. https://www.vegansociety.com/go-vegan/definition-veganism
  • 14. Fusté-Forné, F. (2021). Vegan food tourism: Experiences and implications. In The Routledge Handbook of Vegan Studies (pp. 369-380). Routledge.
  • 15. Aktaş, N., Şen, A., & Çil, M. (2019). Gastronomi Turizminde Yeni Bir Eğilim: Vejetaryen ve Vegan Festivaller. In VIII. National IV. International Eastern Mediterranean Tourism Symposium (pp. 976-983).
  • 16. Newman, J. M. (2013). Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!. Fair Winds Press.
  • 17. McEachern, L. (2021). The Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant. Echo Point Books & Media, LLC.
  • 18. Sarıoğlan, M., Avcıkurt, C., & Deveci, B. (2021). A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends). Journal of Educational Technology and Online Learning, 4(4), 688-701. https://doi.org/10.31681/jetol.1015981
  • 19. Ezzy, D. (2013). Qualitative analysis. Routledge.
  • 20. Sundler, A. J., Lindberg, E., Nilsson, C., & Palmér, L. (2019). Qualitative thematic analysis based on descriptive phenomenology. Nursing open, 6(3), 733-739. https://doi.org/10.1002/nop2.275
  • 21. Kozak, M. (2021). Bilimsel araştırma: tasarım, yazım ve yayım teknikleri. Detay Yayıncılık. 5. Baskı.
  • 22. Tunçay, G. Y., & Bulut, M. (2019). A bioethical approach: Vegan and vegetarian experiences. Progress in Nutrition, 21(2), 375-381. https://doi.org/10.23751/pn.v21i2.6885
  • 23. Stano, S. (2021). Veganism 2.0: Gastromania, nutrition, and digital communication. Digital Age in Semiotics & Communication, 4(1), 12-30.
  • 24. Gvion, L. (2021). Vegan restaurants in Israel: health, environmentalism and mainstreaming. Food, Culture & Society, 1-18. https://doi.org/10.1080/15528014.2021.2015941
  • 25. Parkin, B. L., & Attwood, S. (2022). Menu design approaches to promote sustainable vegetarian food choices when dining out. Journal of Environmental Psychology, 79, 101721.
  • 26. Piester, H. E., DeRieux, C. M., Tucker, J., Buttrick, N. R., Galloway, J. N., & Wilson, T. D. (2020). “I'll try the veggie burger”: Increasing purchases of sustainable foods with information about sustainability and taste. Appetite, 155, 104842. https://doi.org/10.1016/j.appet.2020.104842
  • 27. Niederle, P., & Schubert, M. N. (2020). How does veganism contribute to shape sustainable food systems? Practices, meanings and identities of vegan restaurants in Porto Alegre, Brazil. Journal of Rural studies, 78, 304-313. https://doi.org/10.1016/j.jrurstud.2020.06.021
  • 28. Altaş, A. (2017). Vegetarianism and veganism: Current situation in Turkey in the light of examples in the world. Journal of Tourism and Gastronomy Studies, 5(4), 403-421. https://doi.org/10.21325/jotags.2017.157
  • 29. Dinu, M., Abbate, R., Gensini, G. F., Casini, A., & Sofi, F. (2017). Vegetarian, vegan diets and multiple health outcomes: a systematic review with meta-analysis of observational studies. Critical reviews in food science and nutrition, 57(17), 3640-3649. https://doi.org/10.1080/10408398.2016.1138447
  • 30. Saintila, J., López, T. E. L., Calizaya-Milla, Y. E., Huancahuire-Vega, S., & White, M. (2021). Nutritional knowledge, anthropometric profile, total cholesterol and motivations in vegetarians and non-vegetarians. Nutrición Clínica y Dietética Hospitalaria, 41(1). https://doi.org/10.12873/411saintila
  • 31. Nikolić, M., Jovanović, M., & Nikolić, K. (2019). Advantages and disadvantages of vegetarian nutrition. Zdravstvena zaštita, 48(4), 51-56. https://doi.org/10.5937/ZZ1904051N
  • 32. Barrett, J., & Raskoff, S. (2022). Ethical veganism and free riding. Journal of Ethics and Social Philosophy.
  • 33. Danto, A. C. (2013). What art is. Yale University Press.
  • 34. Adams, C. J. (2000). The inner art of vegetarianism: Spiritual practices for body and soul. Lantern Books.
  • 35. Gök, Ö. (2019). Türkiye’de Vegan Sanat. Cumhuriyet Üniversitesi Fen-Edebiyat Fakültesi Sosyal Bilimler Dergisi, 43(1), 85-119.
  • 36. Japutra, A., Tjiptono, F., Setyawan, A., Permana, I. B. G. A., & Widaharthana, I. P. E. (2022). Life events, philosophy, spirituality and gastronomy experience. International Journal of Contemporary Hospitality Management, (ahead-of-print). https://doi.org/10.1108/IJCHM-09-2021-1196
  • 37. Domke, F. (2018). Vegetarian and vegan products-labelling and definitions. European Food and Feed Law Review, 13(2), 102-107.
  • 38. Sentient Media. (2023, 30 Jan). Is Veganism Becoming More Popular? Using Data to Track the Growing Trend. https://sentientmedia.org/increase-in-veganism/
  • 39. Tekiner, İ. H. (2021). Turkish cuisine: A planet-and vegan-friendly food, culture, and folklore. International Journal of Information Systems and Social Change (IJISSC), 12(1), 23-31. https://doi.org/10.4018/IJISSC.2021010103
  • 40. Klosse, P. R. (2012). The essence of gastronomy. Understanding the flavour of foods and beverages. The Netherlands: The Academy for Gastronomy.
  • 41. Doğan, M., & Yılmaz, M. (2022). Hatay İlinin Gastronomi Turizmi Gelişmişlik Düzeyinin Tespitine Yönelik Bir Araştırma. Türk Turizm Araştırmaları Dergisi, 6(4), 1146-1164. https://doi.org/10.26677/TR1010.2022.1143
  • 42. Rivera, M., & Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: An operator's perspective. International Journal of Contemporary Hospitality Management. https://doi.org/10.1108/IJCHM-07-2012-0116
There are 42 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Reviews
Authors

Murat Doğan 0000-0002-4514-2227

Eda Yalçın 0000-0001-9109-7298

Publication Date June 22, 2023
Submission Date January 28, 2023
Published in Issue Year 2023 Volume: 2 Issue: 1

Cite

APA Doğan, M., & Yalçın, E. (2023). Investigation of the effect and relationship of vegan cuisine on gastronomic culture. Toros University Journal of Food Nutrition and Gastronomy, 2(1), 53-63.
AMA Doğan M, Yalçın E. Investigation of the effect and relationship of vegan cuisine on gastronomic culture. JFNG. June 2023;2(1):53-63.
Chicago Doğan, Murat, and Eda Yalçın. “Investigation of the Effect and Relationship of Vegan Cuisine on Gastronomic Culture”. Toros University Journal of Food Nutrition and Gastronomy 2, no. 1 (June 2023): 53-63.
EndNote Doğan M, Yalçın E (June 1, 2023) Investigation of the effect and relationship of vegan cuisine on gastronomic culture. Toros University Journal of Food Nutrition and Gastronomy 2 1 53–63.
IEEE M. Doğan and E. Yalçın, “Investigation of the effect and relationship of vegan cuisine on gastronomic culture”, JFNG, vol. 2, no. 1, pp. 53–63, 2023.
ISNAD Doğan, Murat - Yalçın, Eda. “Investigation of the Effect and Relationship of Vegan Cuisine on Gastronomic Culture”. Toros University Journal of Food Nutrition and Gastronomy 2/1 (June 2023), 53-63.
JAMA Doğan M, Yalçın E. Investigation of the effect and relationship of vegan cuisine on gastronomic culture. JFNG. 2023;2:53–63.
MLA Doğan, Murat and Eda Yalçın. “Investigation of the Effect and Relationship of Vegan Cuisine on Gastronomic Culture”. Toros University Journal of Food Nutrition and Gastronomy, vol. 2, no. 1, 2023, pp. 53-63.
Vancouver Doğan M, Yalçın E. Investigation of the effect and relationship of vegan cuisine on gastronomic culture. JFNG. 2023;2(1):53-6.
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