A theoretical analysis of gastronomy during times of conflict and conflict based malnutrition: Defensive of Gaziantep during Turkish Liberation & The Hunger Declaration

This study is a theoretical analysis, focusing on how "gastronomy", science and arts of nutrition, is affected by war and conflict and its effects on the processes. Nutrition, Gastronomy and War are theoretically examined by using the functionalist method. Nutrition and gastronomy assess the nutrition control started with agricultural revolution of Homo sapiens, the "Land, Kitchen and Table" concepts and climate change due to "hunger and starvation". In the relation between the reason of war being the food and food production being hindered by wars, the examples of war and food relations aided by techniques are examined. This study, considering the theoretical analysis of war, focuses on the use of gastronomy in war processes, food and gastronomy actions recorded in wars with "4th Generation War Theory" in the perspective of source, food and spoils. "War Dependent Scarcity and Starvation" examples, such as portable food production during Napoleonic wars, the prevention of food transportation to the island by Germany during World War I, food production and management under siege in England, Russian recipes that were cooked under Leningard siege during World War II, Minnesota experiments and starvation in Holland under German siege are discussed. The relation between present wars and conflicts with food and gastronomy are also interpreted. In this perspective, "War Gastronomy" concept and its means are explained. Liberty war, Starvation Declaration in Antep siege is examined by "War Gastronomy". KEYWORDS: Gastronomy of War, Malnutrition, Hunger Declaration, Conflict, Food, Cuisine, Subsistence, Resource Management, Food & Nutrition in Conflict, Siege of Gaziantep