Creating Gastronomic Culture, Identity and Image Against Gastro-Anomie

Abstract

In the globalizing world order, food culture and the emphasis on food have experienced a great change. Some movements such as the rapid production of food and industrialization have created a number of effects such as ordinary and uniformity in the food order. This situation, which took place over time, caused the basic roots of food to be forgotten and gastronomic normlessness. In order to express the concept of gastronomic normlessness, the concept of gastro-anomie has been used in kitchens. This study was conducted mainly to make sense of the main reasons for the emergence of the concept of Gastro-anomia and to provide an understanding of this concept. Within the scope of the study, studies on the subject has been summarized and aimed to introduce the concept of gastro-anomia to the literature. The first Turkish study to explore the concept of gastro-anomie increased the importance of the study and revealed an important research topic for the studies to be carried out there. The fact that the study is the first Turkish study to scrutinize the concept of gastro-anomie has increased the importance of the study and revealed an important research topic for future studies.