Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely”

Deniz Orhun; Pınar Dedeoglu Meng

doi:/ejae.1460654

Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely”

Abstract

This paper, reviews and sample cases aim to serve as a basis for the studies of experts, academics, scientists, and bureaucrats interested in the gastronomy aspect of agriculture, food, and health issues on this matter, which is the basic need of the gastronomy industry, and provide support for such parties with sectoral knowledge at the beginning. The countries having agriculture and cuisines based on health had advantage during and after the CoVID 19 pandemic. We cannot think gastronomy without agricultural knowledge. The intersection of agriculture and gastronomy is a large area. In this paper, we will only review how agricultural economics discipline will thrive the transformation of the global gastronomy system, “Eat wisely” behavioral change. Gastronomy is part of the transformation of the global food system; biodiversity and farming are indistinguishably connected. The nutritional quality of food determines our health. High-capacity food industry, production lines of goods are some of the affects the temperature of our summers, water pollution and our health. Our culture and habits influence the spaces we leave to our children and grandchildren. Starting with a production focus and moving towards the consumer’s health and adding the gastronomy at the one of five vital parts of this transformation. These are: 1) Supporting the small-scale farmers. 2) Changing industrialized large-scale agricultural production. 3) Changing agricultural policies 4) Losing less. 5) Eat wisely, mind full eating, eating smarter and food literacy. The transformation of food systems changes is already happening. UN 2019, the global sustainable development report announces, “Future is now” and indicates “the changes of food systems need to include climate change and health considerations to increase the resilience of food systems for food security and human health and ensure that access to natural macro, micro nutrition of foods itself is not rattled.” the society will transform the global food about: Technology, Governance, Finance and Behavioral Change

Keywords

References

Ajinomoto group, (2010), Amino Science Research https://www.ajinomoto.com/innovation/action/kokumisubstances
Beauchamp, G.K, (2016). Why do we like sweet taste: A bitter tale? Physiology & Behavior, 164(Part B): 432-437. ncbi.nlm.nih.gov/pmc/articles/PMC5003684/ doi: 10.1016/j.physbeh.2016.05.007.
Breslin, P.A.S., (2013). An evolutionary perspective on food and human taste. Curr. Biol. 23(9): 409–418. DOI: 10.1016/j.cub.2013.04.010
Chai, W., & Liebman, M. (2005). Effect of different cooking methods on vegetable oxalate content. Journal of agricultural and food chemistry, 53(8), 3027–3030. https://doi.org/10.1021/jf048128d.
FAO, 2020. Food Loss Analysis (FLA) reports and factsheets (2) http://www.fao.org/food-loss-and-food-waste/ flw-data)
Gustafson, E. (2014)). We the Eaters, Rodale Books.
Hartley, I.E., Liem, D.G., Keast, R., (2019). Umami as an ‘alimentary’ taste. A new perspective on taste classification. Nutrients, 11(1): 182. https://doi.org/10.3390/nu11010182.
Ikegwuonu, N.[interview] Smallholders Foundation Ltd./Gte https://www.coldhubs.com

Institute for Quality and Efficiency in Health Care., (2016). How does our sense of taste work? ncbi.nlm.nih.gov/ books/NBK279408/
Jing, S.N.B., 2017. The Divine Farmer's Classic of Materia Medica. (Translated by Sabine Wilms), 3rd Edition, Happy Goat Productions.
Kapsimali, M., & Barlow, L. A. (2013). Developing a sense of taste. Seminars in cell & developmental biology, 24(3), 200–209. https://doi.org/10.1016/j.semcdb.2012.11.002.
Kelley, D.S, Adkins, Y., Laugero K.D., 2018. A Review of the Health Benefits of Cherries. Nutrients, 17;10(3). pii: E368. doi: 10.3390/nu10030368.
Kurihara K. (2015). Umami the fifth basic taste: History of studies on receptor mechanisms and role as a food flavor. DOI:10.1155/2015/189402.
Malik, B., Elkaddi, N., Turkistani, J., Spielman, A.I., Ozdener, M.H. (2019) Mammalian Taste Cells Express Functional Olfactory Receptors. Chemical Senses, 44, 289-301. doi: 10.1093/chemse/bjz019.
MaytaApaza, A. C., Pottgen, E., De Bodt, J., Papp, N., Marasini, D., Howard, L., Abranko, L., Van de Wiele, T., Lee, S. O., & Carbonero, F. (2018). Impact of tart cherries polyphenols on the human gut microbiota and phenolic metabolites in vitro and in vivo. The Journal of nutritional biochemistry, 59, 160–172. https://doi.org/10.1016/j.jnutbio.2018.04.001.
Mennella, J.A. & Beauchamp, G.K., (2005). Understanding the origin of flavor preferences,. Chem. Senses, 30 (Suppl 1):242-243. DOI: 10.1093/chemse/bjh204.
Orhun, D., Akilli, M.K. (2020). Gastrotourism According to the 24 Solar Terms Regimen. In: Coşkun İ., Lew A., Othman N., Yüksek G., Aktaş S. (eds) Heritage Tourism Beyond Borders and Civilizations. Springer, Singapore. https://doi.org/10.1007/978-981-15-5370-7_10 Toelstede S, Dunkel A.,Hofmann T. (2009). A series of kokumi peptides impart the longlasting mouthfulness of matured Gouda Cheese. The Journal of Agricultural and Food Chemistry, Feb 25;57(4):1440-8. doi: 10.1021/jf803376d
Ohsu, T., Amino, Y., Nagasaki, H., Yamanaka, T., Takeshita, S., Hatanaka, T., Maruyama, Y., Miyamura, N., & Eto, Y. (2010). Involvement of the calciumsensing receptor in human taste perception. The Journal of biological chemistry, 285(2), 1016–1022. https://doi.org/10.1074/jbc.M109.029165.
Wilson A. (2015). Taste vs. flavor: What’s the difference? cst.ufl.edu/taste-vs-flavor-whats-the-difference.html

Details

Primary Language

English

Subjects

Agricultural Economics (Other)

Journal Section

Review

Authors

Deniz Orhun ^*
Türkiye

Pınar Dedeoglu Meng This is me
United States

Publication Date

October 31, 2021

Submission Date

September 17, 2021

Acceptance Date

October 18, 2021

Published in Issue

Year 2021 Volume: 1 Number: 2

DOI

https://doi.org//ejae.1460654

IZ

https://izlik.org/JA95KC57GC

Cite

RIS / Bibtex

APA

Orhun, D., & Dedeoglu Meng, P. (2021). Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely”. Eurasian Journal Of Agricultural Economics (EJAE), 1(2), 38-53. https://doi.org//ejae.1460654

AMA

1.Orhun D, Dedeoglu Meng P. Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely.” Eurasian Journal Of Agricultural Economics (EJAE). 2021;1(2):38-53. doi:/ejae.1460654

Chicago

Orhun, Deniz, and Pınar Dedeoglu Meng. 2021. “Agricultural Economics Will Be the Transformative Power of Gastronomy ‘Eat Wisely’”. Eurasian Journal Of Agricultural Economics (EJAE) 1 (2): 38-53. https://doi.org//ejae.1460654.

EndNote

Orhun D, Dedeoglu Meng P (October 1, 2021) Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely”. Eurasian Journal Of Agricultural Economics (EJAE) 1 2 38–53.

IEEE

[1]D. Orhun and P. Dedeoglu Meng, “Agricultural Economics will be the Transformative Power of Gastronomy ‘Eat Wisely’”, Eurasian Journal Of Agricultural Economics (EJAE), vol. 1, no. 2, pp. 38–53, Oct. 2021, doi: /ejae.1460654.

ISNAD

Orhun, Deniz - Dedeoglu Meng, Pınar. “Agricultural Economics Will Be the Transformative Power of Gastronomy ‘Eat Wisely’”. Eurasian Journal Of Agricultural Economics (EJAE) 1/2 (October 1, 2021): 38-53. https://doi.org//ejae.1460654.

JAMA

1.Orhun D, Dedeoglu Meng P. Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely”. Eurasian Journal Of Agricultural Economics (EJAE). 2021;1:38–53.

MLA

Orhun, Deniz, and Pınar Dedeoglu Meng. “Agricultural Economics Will Be the Transformative Power of Gastronomy ‘Eat Wisely’”. Eurasian Journal Of Agricultural Economics (EJAE), vol. 1, no. 2, Oct. 2021, pp. 38-53, doi:/ejae.1460654.

Vancouver

1.Deniz Orhun, Pınar Dedeoglu Meng. Agricultural Economics will be the Transformative Power of Gastronomy “Eat Wisely”. Eurasian Journal Of Agricultural Economics (EJAE). 2021 Oct. 1;1(2):38-53. doi:/ejae.1460654