Çiğ Yemek Kültürü Ve Etkileri Açısından Bir Değerlendirme

The concept of raw food refers to a dietary practice in which foods are consumed in their natural, unprocessed state. This form of nutrition, which dates back to prehistoric times, is believed to offer significant health benefits today. Over time, this approach has evolved into a popular dietary philosophy. In gastronomy, raw food has become one of the widely discussed trends, alongside movements such as slow food, fast food, and edible insects. The raw food movement is often associated with vegetarian and vegan diets. It is also among the different dietary regimens prescribed by doctors for their patients. These dietary approaches include raw vegan and raw vegetarian diets. The aim of this research is to evaluate the raw food culture and its reflections on tourism enterprises through a literature review. According to the findings, the impact of raw food culture on tourism businesses is widespread in Japan and European countries, while in Turkey, it has started to gain popularity, particularly in Istanbul and Izmir. The increasing demand for healthy eating in the tourism sector has led businesses to expand their raw food menus. Especially in luxury cafes and restaurants that focus on health-conscious lifestyles, raw food dishes have secured a place on menus, enhancing the satisfaction of customers who prefer this dietary style. This trend creates new opportunities for gastronomic tourism and contributes to the growth of the sector.