Gastronomy Culture and Media In Everyday Life — Durmuş Durukan

The fact that human beings who have to eat like all other living beings blend this action with space social environment visuality health economy and entertainment distinguishes them from all other living beings Because we are creatures who eat sometimes at a dinner table sometimes at a table decorated with silver and rare porcelain sometimes in a tavern with music sometimes in the taste of a sandwich wrapped in a napkin when we are happy and when we are in mourning at the iftar table or in a festival atmosphere Moreover we do not only do it for nourishment we do not avoid diversifying it for pleasure health economic etc reasons or cultural expansions We have local cuisines symbolic flavors and fusion designs that are compatible with global palates As inhabitants of the global village we have now opened the doors to a gastro capitalist social universe where on the one hand we develop our industrial food brands ranging from fast food or packaged foods to restaurant chains and on the other hand we produce branded gastronomes chefs TV programs that reach millions of viewers and stars who become stars with their recipes on social media channels In this new civilization we live in which some define as Industry 4 0 based on high technology it has become a separate research topic to observe that our eating habits are changing at an extraordinary speed and to follow the change in the spirit of the dining spaces The author of this book Durmuş Durukan tries to convey the sociological environment on both sides of the Bosphorus and the spirit of gastronomy venues where not only eating and drinking but also other accompanying social activities take place through this study that examines the effects of gastronomy on the space human society level Durmuş Durukan shows us all how important interdisciplinary research is in academia with this qualified work that blends gastronomy sociology and communication disciplines Prof Dr Deniz Ülke Arıboğan