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The Present and Future of Gastronomy Against Global Threats

The Present and Future of Gastronomy Against Global Threats

Cigdem Sabbag
Copyright: © 2022 |Pages: 26
ISBN13: 9781799891482|ISBN10: 1799891488|ISBN13 Softcover: 9781799891499|EISBN13: 9781799891505
DOI: 10.4018/978-1-7998-9148-2.ch007
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MLA

Sabbag, Cigdem. "The Present and Future of Gastronomy Against Global Threats." Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives, edited by Ana Pinto Borges, et al., IGI Global, 2022, pp. 139-164. https://doi.org/10.4018/978-1-7998-9148-2.ch007

APA

Sabbag, C. (2022). The Present and Future of Gastronomy Against Global Threats. In A. Pinto Borges, A. Lopes de Almeida, E. Vieira, R. Dias, & P. Rodrigues (Eds.), Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives (pp. 139-164). IGI Global. https://doi.org/10.4018/978-1-7998-9148-2.ch007

Chicago

Sabbag, Cigdem. "The Present and Future of Gastronomy Against Global Threats." In Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives, edited by Ana Pinto Borges, et al., 139-164. Hershey, PA: IGI Global, 2022. https://doi.org/10.4018/978-1-7998-9148-2.ch007

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Abstract

In today's world, tourism is one of the world's leading economic sectors in revenue generation with the number of jobs and clients in addition to its cultural services. To get a share from this economic cake, many countries highlight their gastronomic values to enhance their attractiveness, competition, and sustainability of the destination. Countries promote their global, regional, and local cuisines by employing a variety of methods. In the last 20 years, adding a gastronomic component to historical touristic trips has accelerated the development of gastronomy by attracting not only tourists but also residents of the region. Despite these encouraging developments, climate change, desertification, biodiversity loss, increasing population pressure, and pandemic processes, all of which are global issues threatening food security, pose threats to gastronomy culture. In this context, immediate steps should be taken to ensure the survival of the newly emerging gastronomy community.

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