Investigation of the Effect of Spice on Gastronomy History and Culture

Abstract

The study aimed to determine the effect of spice on the history and culture of gastronomy. Qualitative research methods were used in the study, and a literature review was used to reveal the conceptual framework. An individual interview technique was used as a data collection tool. Content analysis was applied to the findings that emerged as a result of the interviews, and the results were categorized as themes. As a result of the content analysis applied to the findings, the effect of spice on gastronomy history and culture has three main factors: (1) the contribution of spices to the formation of gastronomy history and culture; (2) the unifying and dissociative roles of spices in terms of gastronomy history and culture; and (3) the contribution of spices to the development of gastronomy history and culture. Overall, the spice has influenced the formation and development of gastronomy history and culture with its unifying and dissociative roles.