From the summary of the article published in the 2nd issue of ART/icle Art and Design Journal:
“Introduction and Purpose of Study: Functional foods play an important role in the health of individuals and reduce the risk of disease. Gastronomy refers to the cuisines of the country or region, the foods of a country or region, eating and drinking habits, food cultures, and food preparation techniques. With this study, we aimed to determine the importance and role of functional foods and their components in gastronomy.
Conceptual/Theoretical Framework: In addition to the nutritional properties of foods due to various diseases that have increased in recent years, positive contributions to human health are also emphasized. Studies on functional foods clearly show that a diet containing fruits, vegetables, and dietary fibers reduces the risk of some chronic diseases such as cardiovascular diseases, obesity, and diabetes, and has a positive effect on human health. For this reason, it is of great importance to determine the interaction of new gastronomy approaches, which have the power to change the nutritional habits of societies, with functional foods.
Methodology: A literature review was conducted to determine the factors that determine the importance of functional foods and their components in gastronomy. Content analysis was applied to the obtained information and themes consisting of new synthesis results was determined.
Results: As a result of the analysis of the literature, the importance and role of functional foods in gastronomy three main headings (1) healthy meals, (2) trendy meals, and (3) new fusion meals; and under six sub-titles (1) presentation of fresh fruits and vegetables, (2) fermented dishes, (3) trending menus prepared with functional foods, (4) food formulations that increase functionality, (5) bringing old food recipes together with functional foods, and (6) different were categorized as themes of combining functional food styles.
Conclusion: As a result, it has been determined that functional meals prepared with a conventional or modern procedure may have an important role in gastronomy in addition to their effects on human health. We think that the results of this study will contribute to the formation of new trends with further studies in the field of gastronomy.”
We congratulate its member asst. Prof. Murat Doğan and wish him success in his academic studies.
