REFLECTIONS OF FUSION ON THE KITCHEN AND FOOD AND BEVERAGE SECTOR

Abstract

The need for food was first a necessity for the continuation of the vital function and then became a part of the cultural value. With the developmentof technology in the global world, industrialization has increased and urbanizations have been experienced. However, changes in social life have been reflected in eating habits and culinary culture. Human beings, who are a social being, have formed the culinary culture according to their own way of life. The culinary culture of each society also differs from each other. For this reason, various dishes and presentation techniques have emerged. Identity, culture, tradition and intangible heritage constitute the culinary culture of societies. Food, which is a physiological need, has led to the emergence of new and creative dishes by combining national and international flavors and the culinary culture that has emerget with the effect of globalization today. Fusion cuisine is the conscious combination of at least two culinary cultures in on this. The ingredients used in world cuisines differ due to geography, climate, cooking techniques, traditions, customs and cultural values. However, political, economic, social structure and artistic developments have affected culinary culture. In addition, the migrations and the development of technology have enabled the place of fucion cuisine to be effective in kitchens. The aim of this study is to examine the development process of fusion cuisine, which is a trend in the field of gastronomy, and how it is reflected in food and beverage enterprises. The study was carried out withthe idea that fusion will be useful to those who work in the field of cuisine, those who are interested in this field and academicians.