Investigation of the Effect of Spice on Gastronomy History and Culture

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