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

Authors : Ali Özkan, Ceylan Deniz
Pages : 1068-1085
Doi:10.21547/jss.1612977
View : 53 | Download : 51
Publication Date : 2025-04-29
Article Type : Research Paper
Abstract :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.
Keywords : Yeşil Devrim, Buğday, Yerel buğday, Mutfak kültürü, Gastronomi

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