Global nutrition trends that shape our lives

With the economic factors, the expectations and demands of the consumers and the changes and developments in the product production process, new trends have started to emerge in the developing gastronomy field. Today, gastronomy has gained even more importance as a result of the importance people give to eating out, and while eating alone and relieving hunger were emphasized before, the developing structure of gastronomy has led to the importance of different dimensions of food such as enjoying food, having a good time, and health. Now, people started to prefer to go to restaurants to have a nice time and have different experiences as well as to fill their stomachs. Gastronomy trends have an impact on tourism activities as well as the effects they try to create in areas such as health and economy. As a matter of fact, tourism activities can develop with the use of local dishes that reflect the culture of a region in tourism.

Vegan and vegetarian diets reject all animal foods
In vegan and vegetarian diets, individuals choose to exclude all animal foods from their diet. Many also prefer vegan clothing, household goods and personal care products in this direction. Many people who adopt a vegan diet do so for their health benefits or to advocate for animal rights. Vegan diet consists of only plant-based foods. This type of diet includes fruits, vegetables, soy, legumes, nuts and nut butters, plant-based dairy alternatives, sprouted or fermented plant foods, and whole grains. It does not contain animal foods such as eggs, dairy products, meat, poultry or seafood. They are also devoid of animal by-products such as honey (made by bees) and lesser-known animal-based ingredients such as whey, casein, lactose, egg whites, gelatin, carmine, shellac, animal-derived vitamin D3 and fish-derived omega. Foods emphasized in vegan nutrition; It is rich in many nutrients such as vitamins A, C, E and K, fiber, antioxidants and phytonutrients. The effects of vegan nutrition on human health have been examined as follows;

Fusion Cuisine offers an innovative and experimental experience
Fusion cuisine is a deliberate combination of two or more elements from spatially or temporally different cuisines. It is a unique culinary style that transcends traditional geographical and historical boundaries and is unique to today’s postmodern world. Fusion cuisine differs from historical cuisine combinations, such as those that occurred in the 16th century when food items from the new and old worlds were mixed. It is also different from Creole cuisine, which combines elements of French, African, Akkadian and Native American cuisine. Geographers have described the long history of foodstuffs that transcend geographical boundaries and the ways in which food is socially constructed through various processes (Cook and Crang, 1996; Bell and Valentine, 1997). Previous forms of cuisine combining elements from different regions or ethnic groups were more reactive than proactive, as in today’s fusion cuisine. These cuisines gradually emerged from everyday cooking practices that occurred in individual households and local communities. On the contrary, fusion cuisine developed rapidly and entered everyday kitchens and restaurants as a direct result of the concerted and conscious activities of cultural intermediaries in the form of professional chefs, celebrity chefs and cookbook authors. Fusion cuisine is an innovative and experimental process that requires its practitioners to continually transform or recreate items into new forms of food.

In Raw Food, people are fed raw and unprocessed foods.
A raw diet, often called raw food or raw veganism, consists of mostly or completely raw and unprocessed foods. A food is considered raw if it has never been heated above 40–48°C. It should also not be refined, pasteurized, treated with pesticides or otherwise processed in any way. Although raw food, organically grown vegetables and fruits are considered one of the most effective ways to delay aging, which are preferred for healthy living today, according to some experts, it destroys the natural enzymes in food, reduces their nutritional content and reduces the life force that they believe is present in all raw or live foods. It is believed that cooking for food is harmful to human health. Instead, various alternative preparation methods such as dieting, juicing, mixing, drying, soaking and sprouting are found to be healthier.
Fusion Cuisine offers an innovative and experimental experience
Fusion cuisine is a deliberate combination of two or more elements from spatially or temporally different cuisines. It is a unique culinary style that transcends traditional geographical and historical boundaries and is unique to today’s postmodern world. Fusion cuisine differs from historical cuisine combinations, such as those that occurred in the 16th century when food items from the new and old worlds were mixed. It is also different from Creole cuisine, which combines elements of French, African, Akkadian and Native American cuisine. Geographers have described the long history of foodstuffs that transcend geographical boundaries and the ways in which food is socially constructed through various processes (Cook and Crang, 1996; Bell and Valentine, 1997). Previous forms of cuisine combining elements from different regions or ethnic groups were more reactive than proactive, as in today’s fusion cuisine. These cuisines gradually emerged from everyday cooking practices that occurred in individual households and local communities. On the contrary, fusion cuisine developed rapidly and entered everyday kitchens and restaurants as a direct result of the concerted and conscious activities of cultural intermediaries in the form of professional chefs, celebrity chefs and cookbook authors. Fusion cuisine is an innovative and experimental process that requires its practitioners to continually transform or recreate items into new forms of food.
Slow Food promotes access to good, clean and fair food for all
Slow Food promotes true enjoyment of good food and food production systems that ensure good, clean and fair food for all. It aims for a world where all people can access and enjoy food that is good for those who produce it and the planet. Slow Food’s approach is based on a food concept defined by three interconnected principles: Good, clean, fair. An international membership organization that promotes good, clean and fair food for all. Good: It defines a delicious and seasonal diet that comes from the local culture and appeals to our palate. Clean: Requires that the food be produced without polluting the environment, free from chemicals and in harmony with human health; must protect the environment and biodiversity. Fair: It wants to have fair conditions and payments for food and small-scale producers with affordable prices for the consumer. (https://terramadreanatolia.com/ slow-food/)
Molecular Kitchen prepares food with scientific laboratory equipment
Molecular gastronomy is a direction that involves the preparation of food in a new and special way that differs significantly from the traditional one. It is often described as a kind of application of science in practice, while some chefs see it as a style of cooking. The peculiarity of this type of gastronomy is that equipment such as rotary evaporators, glasses, filters, ultrasonic probes are used in the preparation of food. It is not an equipment specific to classical kitchens, but an equipment found primarily in scientific laboratories. In addition, the preparation of foods in molecular gastronomy involves the use of certain ingredients specific to the food industry. Such components are: calcium lactate, sodium alginate, flavors, ascorbic acid, phenols extracted from grape juice, etc. In addition to the equipment and ingredients that characterize the molecular cuisine, food preparation techniques are also specific. These techniques include control of cooking temperature, use of liquid nitrogen and ultrasound, sperring and other specific features not used in traditional food preparation. Cooking temperature control is very important and depends on the texture, color and mechanical properties of the food, where the optimum cooking temperature for each type of food is precisely determined. As a new trend in food preparation, molecular gastronomy is most represented in European restaurants but is becoming increasingly popular in other parts of the world.