Effects of The Change in Wheat Varieties as a Result of The Green Revolution on Culinary Culture

Ali Özkan; Ceylan Deniz

Makale detayları

Effects of The Change in Wheat Varieties as a Result of The Green Revolution on Culinary Culture

Yazarlar:

Ali Özkan | Ceylan Deniz

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 2, pp.1068-1085

Belge Tipi:

Makale

Yayın Tarihi:

4/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346979

pISSN:

1303-0094

Anahtar kelimeler:

Özet:

 Meeting the need for nutrition has been an important issue from past to present. Structural changes in the production of wheat, a fundamental food product in meeting nutritional needs, have led to negative reflections in areas such as health, the environment, genetic diversity, and culinary culture. This study aims to determine how Turkey, a country with a rich diversity of wheat production, has been affected by the Green Revolution and the reflections of this impact on its culinary culture. Data obtained from a review of relevant literature were used in conducting the study. Scientific articles, books, graduate theses, and related scientific research reports were utilized to gather the necessary data. The concept of the Green Revolution covers topics such as the structure, history, nutritional content, production, and trade of wheat. This study analyzed the effects of the Green Revolution in terms of areas such as wheat diversity, public health, and the natural environment. The findings indicate that wheat production, one of the most important agricultural products, increased after the Green Revolution, with both positive developments and certain negative outcomes observed. It is noted that local wheat varieties may be suitable for sustainable agriculture, beneficial for diets related to diseases such as diabetes, and that these varieties have adapted to their regions for centuries, serving as a good source for bakery products. Although many studies have been conducted on the changes in wheat production following the Green Revolution, it has been determined that there is a limited number of comprehensive studies examining the impact of production increases on culinary culture. Sustainable food production is essential to ensure the continuity of culinary culture.

 Meeting the need for nutrition has been an important issue from past to present. Structural changes in the production of wheat, a fundamental food product in meeting nutritional needs, have led to negative reflections in areas such as health, the environment, genetic diversity, and culinary culture. This study aims to determine how Turkey, a country with a rich diversity of wheat production, has been affected by the Green Revolution and the reflections of this impact on its culinary culture. Data obtained from a review of relevant literature were used in conducting the study. Scientific articles, books, graduate theses, and related scientific research reports were utilized to gather the necessary data. The concept of the Green Revolution covers topics such as the structure, history, nutritional content, production, and trade of wheat. This study analyzed the effects of the Green Revolution in terms of areas such as wheat diversity, public health, and the natural environment. The findings indicate that wheat production, one of the most important agricultural products, increased after the Green Revolution, with both positive developments and certain negative outcomes observed. It is noted that local wheat varieties may be suitable for sustainable agriculture, beneficial for diets related to diseases such as diabetes, and that these varieties have adapted to their regions for centuries, serving as a good source for bakery products. Although many studies have been conducted on the changes in wheat production following the Green Revolution, it has been determined that there is a limited number of comprehensive studies examining the impact of production increases on culinary culture. Sustainable food production is essential to ensure the continuity of culinary culture.

 Meeting the need for nutrition has been an important issue from past to present. Structural changes in the production of wheat, a fundamental food product in meeting nutritional needs, have led to negative reflections in areas such as health, the environment, genetic diversity, and culinary culture. This study aims to determine how Turkey, a country with a rich diversity of wheat production, has been affected by the Green Revolution and the reflections of this impact on its culinary culture. Data obtained from a review of relevant literature were used in conducting the study. Scientific articles, books, graduate theses, and related scientific research reports were utilized to gather the necessary data. The concept of the Green Revolution covers topics such as the structure, history, nutritional content, production, and trade of wheat. This study analyzed the effects of the Green Revolution in terms of areas such as wheat diversity, public health, and the natural environment. The findings indicate that wheat production, one of the most important agricultural products, increased after the Green Revolution, with both positive developments and certain negative outcomes observed. It is noted that local wheat varieties may be suitable for sustainable agriculture, beneficial for diets related to diseases such as diabetes, and that these varieties have adapted to their regions for centuries, serving as a good source for bakery products. Although many studies have been conducted on the changes in wheat production following the Green Revolution, it has been determined that there is a limited number of comprehensive studies examining the impact of production increases on culinary culture. Sustainable food production is essential to ensure the continuity of culinary culture.

 Geçmişten günümüze beslenme ihtiyacının karşılanması önemli bir konudur. Beslenme ihtiyacının karşılanmasında temel gıda ürünü olan buğdayın üretiminde yaşanan yapısal değişimler; sağlık, çevre, genetik çeşitlilik ve mutfak kültürü vb. alanlarda olumsuz yansımalara neden olmuştur. Bu çalışmada buğday üretimi açısından zengin bir çeşitliliğe sahip olan Türkiyenin, Yeşil Devrimden nasıl etkilendiği ve mutfak kültürüne yansımalarının ne olduğunun tespit edilmesi amaçlanmaktadır. Çalışmanın yapılmasında ilgili literatürün taranmasından elde edilen verilerden yararlanılmıştır. Gerekli verilerin elde edilmesinde bilimsel makalelerden, kitaplardan, lisansüstü tezlerden ve ilgili bilimsel araştırma raporlarından yararlanılmıştır. Yeşil Devrim kavramıyla buğday bitkisinin yapısı, tarihçesi, besin içeriği, üretimi, ticareti vb. konular ele alınmaktadır. Bu çalışmada Yeşil Devrimin etkilerinin ne olduğu buğday çeşitliliği, toplum sağlığı, doğal çevre gibi alanlar açısından analiz edilmektedir. Araştırmadan elde edilen veriler sonucunda Yeşil Devrim sonrasında tarımsal üretimin en önemli ürünlerinden biri olan buğday üretiminde artışların olduğu, üretimde çeşitli olumlu gelişmelerin yanı sıra olumsuz bazı sonuçların da görüldüğü anlaşılmıştır. Yerel buğday çeşitlerinin sürdürülebilir tarım anlayışına uygunluğu diyabet vb. hastalıkların diyetinde faydalı olabileceği, yerel buğday türlerinin bulundukları bölgeye yüzyıllardır uyum sağlamış türler olduğu, unlu mamullerin yapımı için iyi bir kaynak olabileceği belirtilmektedir. Yeşil Devrim sonucunda buğday üretimindeki artışta yaşanan değişim üzerine birçok çalışma yapılmış olmasına karşın, üretimdeki artış durumunun mutfak kültürüne etkilerini kapsamlı olarak inceleyen çalışmaların sınırlı olduğu saptanmıştır. Mutfak kültüründe devamlılığın sağlanabilmesi için sürdürülebilir gıda üretimine ihtiyaç bulunmaktadır.

Makale detayları

Effects of The Change in Wheat Varieties as a Result of The Green Revolution on Culinary Culture

Yazarlar:

Ali Özkan | Ceylan Deniz

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 2, pp.1068-1085

Belge Tipi:

Makale

Yayın Tarihi:

4/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346979

pISSN:

1303-0094

Green Revolution

Local Wheat

Culinary Culture

Wheat

GastronomyYeşil Devrim

Buğday

Yerel buğday

Mutfak kültürü

Gastronomi

Sayı

Makale detayları

Yazarlar: Ali Özkan | Ceylan Deniz

Yayıncı: Gaziantep University

Ana Başlıklar: Gastronomi

Dergi: Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 2, pp.1068-1085

Belge Tipi: Makale

Yayın Tarihi: 4/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001346979

pISSN: 1303-0094

Sayı

Yazarlar:

Ali Özkan | Ceylan Deniz

Yayıncı:

Gaziantep University

Ana Başlıklar:

Gastronomi

Dergi:

Gaziantep Üniversitesi Sosyal Bilimler Dergisi Vol.24 Issue 2, pp.1068-1085

Belge Tipi:

Makale

Yayın Tarihi:

4/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346979

pISSN:

1303-0094