An Evaluation of the Concept of Gastro-Anomy

This study is in a theoretical relationship with the technology of Gastro-Anomi, which is shaped by the continuation of norms related to food in modern societies, the loss of traditional food practices and the directionlessness experienced in the eating and drinking behaviors to be achieved. The concept was developed as the basic tool of Émile Durkheim's theory of anomie and has been associated with transformations in today's food systems. Globalization, healthy food production, cultural hybridization and the type of speed, what kinds, how to eat and with whom to eat, cause the weakening of traditional functions. This situation leads to both the loss of identity and assistance at the individual level and the erosion of gastronomic values at the social level. The indicators, causes and social reflections of gastro-anomia, food choices and cultural identity changes are examined in the article. As a result, it is emphasized that gastro-anomia is not only an eating disorder; it is also a cultural and widespread situation, and it is stated that there is a need for processes in this area.