A New Approach in Food Studies: Food Sovereignty

Food studies refer to the critical examination of food in various fields such as science, art, history, and society. Factors such as global epidemics, droughts, and wars have made it difficult to secure food supplies, and this has brought the concept of food sovereignty to the forefront. This study aims to investigate the relationship and importance of food sovereignty with gastronomy. The findings on food systems and food sovereignty were interpreted using the content analysis method. While food systems were local before the industrial revolution, food sovereignty has decreased in developing countries due to liberalization and internationalization after the 1980s. Three sub-themes were determined as a result of the analysis: (1) localized food systems and the protection of local culinary cultures; (2) healthy nutrition styles and the Slow Food movement; (3) ecosystems in harmony with nature and sustainable gastronomy. The transfer of food sovereignty to international corporations has negatively affected the local food cultures of countries and has led to negative changes in their gastronomy. Overall, there is a danger of the gastronomic cultures of countries being destroyed.