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.

Keywords

• Gastronomic culture
• gastronomy
• vegan cuisine
• vegan culture
• veganism

References

1. 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. 2. Freire, R. (2020). Scientific evidence of diets for weight loss: Different macronutrient composition, intermittent fasting, and popular diets. Nutrition, 69, 110549.
3. 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. 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. 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. 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. 7. Uçan, B. Z., & Bozok, D. (2019). Veganizm ve Gastronomi. Nevşehir HBV Üniversitesi Turizm Fakültesi, 32.
8. 8. Gheihman, N. (2021). Veganism as a lifestyle movement. Sociology compass, 15(5), e12877. https://doi.org/10.1111/soc4.12877

9. 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. 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. 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. 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. 13. The Vegan Society. (2023, 30 Jan). Definition of vegan ism. https://www.vegansociety.com/go-vegan/definition-veganism
14. 14. Fusté-Forné, F. (2021). Vegan food tourism: Experiences and implications. In The Routledge Handbook of Vegan Studies (pp. 369-380). Routledge.
15. 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. 16. Newman, J. M. (2013). Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!. Fair Winds Press.
17. 17. McEachern, L. (2021). The Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant. Echo Point Books & Media, LLC.
18. 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. 19. Ezzy, D. (2013). Qualitative analysis. Routledge.
20. 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. 21. Kozak, M. (2021). Bilimsel araştırma: tasarım, yazım ve yayım teknikleri. Detay Yayıncılık. 5. Baskı.
22. 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. 23. Stano, S. (2021). Veganism 2.0: Gastromania, nutrition, and digital communication. Digital Age in Semiotics & Communication, 4(1), 12-30.
24. 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. 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. 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. 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. 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. 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. 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. 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. 32. Barrett, J., & Raskoff, S. (2022). Ethical veganism and free riding. Journal of Ethics and Social Philosophy.
33. 33. Danto, A. C. (2013). What art is. Yale University Press.
34. 34. Adams, C. J. (2000). The inner art of vegetarianism: Spiritual practices for body and soul. Lantern Books.
35. 35. Gök, Ö. (2019). Türkiye’de Vegan Sanat. Cumhuriyet Üniversitesi Fen-Edebiyat Fakültesi Sosyal Bilimler Dergisi, 43(1), 85-119.
36. 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. 37. Domke, F. (2018). Vegetarian and vegan products-labelling and definitions. European Food and Feed Law Review, 13(2), 102-107.
38. 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. 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. 40. Klosse, P. R. (2012). The essence of gastronomy. Understanding the flavour of foods and beverages. The Netherlands: The Academy for Gastronomy.
41. 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. 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