A new concept in the field of gastronomy and culinary arts: Gastronomy literature

Gastronomy is a field centered around understanding food. It encompasses various disciplines. Literature, on the other hand, involves conveying emotions and philosophical thoughts through written and oral narratives such as novels, poetry, essays, and plays. There are many themes that gastronomy and literature commonly explore. Additionally, numerous significant writers from ancient times to the present have incorporated gastronomy into their works. However, there are few academic studies on the relationship between gastronomy and literature. Most studies in the world and in our country have focused mainly on cooking, serving, and consuming food within the framework of food-literature. This thesis aims to examine the relationship between literature and gastronomy by exploring disciplines such as history, art, aesthetics, sociology, politics, and economics in the context of food. Furthermore, it aims to analyze gastronomic narratives in the works of important authors throughout history and to reveal these authors' literary perspectives on gastronomy. To achieve these aims and objectives, a literature review was conducted, and specific questions were formulated to create a semi-structured interview form. These forms, consisting of 13 questions, were emailed to authors with experience in writing at various stages of their lives, and responses to open-ended questions were collected. Content analysis, supported by the literature review, was applied to the obtained data, resulting in the identification of 5 main themes, along with a total of 15 sub-themes, and beneath these sub-themes, 11 more sub-themes were identified. Consequently, the concept of "gastronomy literature" has been defined as a new field with its boundaries delineated, and insights from author interviews have observed a necessity and interest in this new concept among some authors, while for others, defining it as "literature with gastronomy" was deemed sufficient."