The use of sprouted foods in restaurant menus: The case of Ankara

Gastronomy, which is a multidisciplinary science, covers all the results reached from the beginning of the production stage of food to post-consumption. In today's globalising world conditions, obtaining safe food has become incerasingly challenging. Environmental factors, beliefs, traditions and customs, and philosophies have shaped people's dietary habits and preferences throughout history. Consequently, various dietary styles have emerged. Legumes and grains, are among the most commonly used foods in nutrition styles. Legumes and grains, rich in benefits for the human body, offer variousconsumption alternatives, w,th sprouting being a significant method. Although the sprouting process has a long history, it has regained its actuality especially in today's world where fine dining restaurants are increasing. The aim of this study is to reveal the functional properties of sprouted foods. In addition, it is aimed to investigate how sprouted foods are used in all areas related to gastronomy, to determine the areas of use in fine-dining, high-end, plant-based kitchens with the example of Ankara, and to reveal the unknown ideas and behaviours of businesses and restaurant chefs about "sprouted food use".Following the literature review, the data obtained through semi-structured interviews were analysed using MAXQDA 2022, a software program used in qualitative research. It has been found that sprouted foods are especially used in high-end restaurants. Sprouted foods, which are compatible with various dietary styles, are considered sustainable alternatives to food products not suitable for universal consumption. Furthermore, based on the research results, suggestions were made for the use of sprouted foods in the food industry and as a stepping stone to safe food in new generation restaurant concepts.