Abstract: Contemporary culture, encompassing culinary studies, has been significantly shaped by postmodern ideas. Postmodernism gained prominence in the late twentieth century as an intellectual and artistic trend that either evolves from or responds to preceding modernism. In Jean François Lyotard's seminal text "The Postmodern Condition," he contends that knowledge and truths are not absolute and may be modified, especially by technology. Postmodern culture critically interrogates the universe, viewing truth and reality as relative rather than absolute. It dismisses limitations, welcoming hybridity and plurality, with juxtaposition and fragmentation. Frederic Jameson broadened postmodern theory to encompass the examination of late capitalist culture, which includes globalization views. Globalization is crucial as a primary embodiment of the inclusivity inherent in postmodern theory and society.