The Present and Future of Gastronomy Against Global Threats

Introduction

It would not be incorrect to say that the kitchen is an indicator of almost all components of a geography. Climate, geology, natural vegetation, soil and water resources, culture, and traditions all influence the cuisine of a particular place (Gillespie, 2001). The basic kitchen materials of various countries are commodities grown in the geography and climatic settings of those countries. Societies then have established a food production culture that will give them with the energy they require in their daily lives by utilizing the materials available in their cultures. The eating habits of agricultural communities that rely heavily on physical strength and the food habits of nomadic societies, for example, differ significantly (Sabbağ, 2012). Travelers have visited other locations because of these diverse tastes since ancient times. Lucian from Samsat (2^nd Century) expressed his embarrassment at not knowing the food customs of that region at a dinner invitation in a different environment than the one he lived in (Wilkins & Hill, 2009). Gastronomy is also a nice example of globalization because it facilitates intercultural connection by facilitating cultural exchange everywhere now (Hwang et al., 2005). As travelers try dishes from other cultures on the location, the level of intercultural social interaction improves. Except for ceremonies, eating was once regarded a basic need, but it has now evolved into a source of pleasure, amusement, and show (Çaycı, 2019). The identification of local, regional, and national identities through gastronomy, on the other hand, is threatened by the globalization (Richards, 2003). Local food cultures, which are material cultural components, have been endangered aftereffect of globalization, particularly due to global food chains, and societies' lifestyle and, most crucially, eating habits have modified.

It would not be inappropriate to suggest that gastronomy would undergo a transformation and change due to climate change, which is one of the worldwide challenges that has become increasingly apparent in recent years and is expected to become much more severe in the future. Climate change, according to researchers, will harm the nutritional content of the food as well as yield (Hummel et al., 2018; Berbegal et al., 2019). Extreme temperatures caused by climate change are said to have an impact on animal growth, meat, milk, egg yield, and quality, as well as having a detrimental impact on their taste (Koyuncu, 2017). Climate change is also putting small indigenous civilizations, which are already endangered, in jeopardy. Climate extremes, such as record-breaking heat, drought, and the burning of forests, many of which are natural food supplies, are threatening to undermine local food systems, which are the backbone of gastronomy (Zavaleta-Cortijo et al., 2020). Protecting the local food system from threats (production, supply chain, etc.) will also ensure the survival of the local food culture. Covid-19, for example, has caused change and transformation in the economic, political, social, and cultural fields in all countries worldwide (Kurtdaş, 2020). Although the Covid-19 epidemic did not result in significant production losses in agricultural and animal production on a country-by-country basis, the control over the export and import of certain foods for transportation between countries and their own food safety has raised concerns about future crises in global food imports and exports. According to the OECD report, over 60 countries prohibited the export of agricultural and food products during the early stages of Covid-19 (OECD, 2020).