Exploring the Intersection of Gastronomy and Tourism
Trends, Challenges, and Opportunities
Summary
Excerpt
Table Of Contents
- Cover
- Title Page
- Copyright Page
- Contents
- Figures
- Tables
- From Antiquity to the Digital Age: The Evolution of Gastronomic Terminology and Its Modern Reflections (Salih Çakici, Rahman Temizkan)
- Introduction
- Gastronomy Terminology
- Gastronomy Terminology in the Digital Age
- Laser Cooking Application
- 3D Food Scanning and Food Printing
- Computer Numerical Control (CNC)
- Robot Chefs
- IoT Applications
- The Dish Design Software (DDSW)
- Conclusion
- References
- Aesthetics and Decoration Techniques in Pastry (Doğukan Bayesen, Beydanur Nizam, Enis Edip Akici)
- Introduction
- History of the Pastry Industry
- Aesthetics in the Pastry Industry
- The Basic Principles of Design in Pastry
- Fundamental Elements of Design in Pastry Arts
- Decoration Techniques in the Pastry Industry
- Sugar Decoration
- Cream Decoration
- Decoration with Chocolate
- Decoration with Fruits and Sugary Ingredients
- Decoration with Edible Flowers
- Other Decoration Techniques
- Results
- References
- Factors That Influence the Food Culture (Ayşen Ertaş Sabanci, Neslihan Onur)
- Introduction
- The Meaning of Food and Culture
- The Relationship between Food and Culture
- Factors Influencing Food Culture
- Geographic Structure
- Social Structure
- Traditions and Customs
- Population
- Family
- Economy
- History
- Religion
- Technological Developments
- Pandemics
- Results
- References
- Olive Oil Tourism Potential with Examples from Turkey’s Olive Species (Erkan Denk, Yeşim Dursun Denk)
- Introduction
- Olive and Olive Oil
- Olive Varieties by Region in Turkey
- Aegean Region
- Marmara Region
- Mediterranean Region
- Southeastern Anatolia Region
- Black Sea Region
- Conclusion
- References
- Zero Waste Management: The Case of Alanya Municipality and Tourism (Mevlüt Uyar, Hilmiye Kisa)
- Introduction
- Conceptual Framework Related to Waste
- Waste
- Waste Management
- Zero Waste
- Zero Waste Management in Alanya Municipality and Tourism
- Conclusion
- References
- Different Generations, Different Voices: The Intergenerational Perception of Restaurant Soundscapes (Emircan Yilmaz, Dilan Arabacioğlu)
- Introduction
- Soundscape and Tourism
- Methodology
- Findings
- Results
- References
- Traditional Dishes on the Verge of Being Forgotten: A Research on Bitlis Province (Deniz Yeşil, Seher Çelik Yeşil)
- Introduction
- Methodology
- Findings
- Conclusions and Recommendations
- References
- The Role of Cellular Agriculture in Sustainable Gastronomy (Özkan Süzer)
- Introduction
- Sustainability and Sustainable Gastronomy
- Cellular Agriculture
- Evaluation of Cellular Agriculture in Terms of Sustainability
- Conclusion
- References
- Traditional Dining Experience and Esnaf Lokantaları: A Conceptual Evaluation (Zühal Aksakalli Bayraktar)
- Introduction
- Esnaf Lokantaları
- The Context of Traditional Dining Experience
- Results
- Evaluation of Traditional Dining Experience Components in the Basis of Esnaf Lokantaları
- Authenticity
- Memorability
- Novelty
- Local Hospitality
- Food Attributes
- Togetherness and Social Interactions
- Conclusion
- References
- The Effect of Marinating on Flavor and Texture of Meat: A Gastronomic Perspective (Elif Esma Karaman Taşkesenligil)
- Introduction
- Marination
- Chemical Foundations of Marinades Used in Marination
- Acidic Components
- Phosphates, Salt, and Sugar Components
- Oils and Spices
- Gastronomic Benefits of Marination
- Conclusion
- References
- The Power of Taste: Gastrodiplomacy in International Relations (Gökhan Şalli, Berker Çiftçi)
- Introduction
- Gastrodiplomacy as a Power and Concepts Developing in the Axis of Gastrodiplomacy
- Sample Practices
- Results
- References
- Thickeners and Gelling Agents Used in Dessert and Cake Production (Sena Ekinci)
- Introduction
- Food Additives and Their Classification
- Primary Thickeners and Gelling Agents Used in Pastry and Dessert Production
- Starch and Its Derivatives
- Agar Agar (Geloz)
- Gum Arabic (Acacia Gum)
- Guar Gum
- Gelatin
- Carrageenan Gum
- Pectin
- Xanthan Gum
- Dextran
- Gellan Gum
- Cellulose Derivatives
- Karaya Gum
- Tragacanth Gum (Kitre Gum)
- Locust Bean Gum (LBG)
- Furcellaran
- Algin-Alginates
- References
- Multisensory Meal (Ceyhun Uçuk)
- Introduction
- The Role of the Senses in the Food Experience
- The Effect of Visual Presentation
- Haptic Perception
- Auditory Components
- Temperature and Thermal Perception
- Sensory Interactions and Flavor Perception
- Gastrophysics
- Conclusion
- References
- Dietary Behaviors on Holiday: Obesity, Microbiota and Dietary Preferences (İrem Serra Pekşen)
- Introduction
- Obesity, Dietary Preferences and The Impact of Holidays
- Changes in Microbiota and Nutrition during Holiday Periods
- The Relationship between Obesity and Gut Microbiota
- Nutritional Preferences and Cultural Influences during Holidays
- Results and Evaluation: Holiday Periods, Nutrition, and Microbiota Balance
- References
- Vegetarian Cuisine (Vedat Kayiş)
- Introduction
- Historical Development of Vegetarian Cuisine
- Key Features of a Vegetarian Diet
- Types of Vegetarian Nutrition
- Global Vegetarian Culinary Culture
- Environmental Sustainability and Vegetarian Cuisine
- Results
- References
- Gastronomy Festivals: A Force for Revitalizing Tourism or a Burden for Local People? (Ayşe Koç Apuhan)
- Introduction
- Methods
- Conceptual Framework
- Gastronomy Festivals
- Festival Wind: Advantages of Gastronomy Festivals
- The Shadow of Flavor: The Dark Side of Gastronomy Festivals
- Conclusion
- References
- UNESCO Creative Cities Network: Gastronomy Theme and Türkiye (Mehmet Şimşek)
- Introduction
- UNESCO
- UNESCO Creative Cities Network (UCCN)
- UNESCO Creative Cities Network Themes
- UNESCO Creative Cities Network Application Process
- Conclusion and Evaluation
- References
- Fermented Foods in Gastronomy (Nurten Beyter, İlkay Yilmaz)
- Introduction
- Fermented Foods in Different Cultures
- Importance of Fermentation in Gastronomy
- The Future of Fermentation and Its Role in Gastronomy
- Conclusion
- References
- Investigation of Three-Dimensional (3D) Food Printing Technology as an Innovative Approach in Gastronomy (Zehra Bulut)
- Introduction
- Three-Dimensional (3D) Printing Technology
- The Role and Importance of Three-Dimensional (3D) Food Printing in Gastronomy
- Advantages and Disadvantages of Three-Dimensional (3D) Food Printing Technology
- Conclusion
- References
- Gastronomical Elements in Airports (Bülent Yorganci, Gönül Akin)
- Introduction
- Gastronomy in Airports: Definition and Scope
- Gastronomy Trends in Airports
- Gastronomic Elements Offered at Airports
- Economic and Cultural Contributions of Airport Gastronomy
- Contribution of Gastronomic Elements to Airport Economy
- Contribution of Gastronomic Elements to the Advertising of Local Cuisine
- Results
- References
- Pet Gastronomy: Flavor, Nutrition and Sustainability for Pets (Samet Misir, Meryem Can)
- Introduction
- Development of Pet Gastronomy: Historical Process, Nutrition Trends and Sustainable Alternatives
- Results
- References
- Evaluation of Local Herbs in Gastronomy in Terms of Sustainability (Taner Uyan, Burak Bayrak, Halil Ercan Kocataş, Sinan Karakaya)
- Introduction
- Conceptual Framework
- Gastronomy
- Sustainability
- Gastronomy and Sustainability Relationship
- Local Specific Grass Varieties
- Central Anatolia Region
- Madımak (Polygonum cognatum)
- Donkey Thorn (Onopordum illyricum)
- Marmara Region
- Mustard Herb (Sinapis arvensis)
- Wild Asparagus (Asparagus acutifolius)
- Aegean Region
- Blessed Thistle (Scolymus hispanicus)
- Nettle (Urtica dioica)
- Mediterranean Region
- Purslane (Portulaca oleracea)
- Wild Fennel (Foeniculum vulgare)
- Southeastern Anatolia Region
- Asphodel (Eremurus Spectabilis)
- Wild Garlic (Fenugreek, Allium Species)
- Eastern Anatolia Region
- Rhubarb (Rheum ribes)
- Rauriki (Sonchus oleraceus)
- Black Sea Region
- Silcan (Smilax aspera)
- Wild Chard (Beta vulgaris)
- Usage Areas of Local Herbs in Gastronomy
- Nettle Soup
- Purslane Dish
- Beetroot (Black Cabbage) Soup
- Madımak Dish
- Suryaz
- Evaluation of Local Herbs in Gastronomy in Terms of Sustainability
- Result
- References
- Use of Artificial Intelligence in Gastronomy (Kardelen Yildiz, Oktay Bekar, Şeyma Yücel)
- Introduction
- The Concept of Artificial Intelligence
- Artificial Intelligence Applications in Gastronomy
- Purposes of Using Artificial Intelligence in the Food and Beverage Sector
- Digitalizing Kitchen: Gastronomy 4.0
- The Future of Gastronomy with Artificial Intelligence
- References
- Food Safety in Street Foods: Current Challenges and Improvement Strategies in Gastronomy Tourism (Gulsun Yildirim, Sena Bakir)
- Introduction
- Street Food and Food Safety: An Overview
- Global Approaches to Ensure Food Safety in Street Food
- Street Foods and Gastronomy Tourism
- Conclusion
- References
- The Sustainability Characteristics in Michelin Green Starred & Gault-Millau Sustainable-Award Restaurants (Betül Öztürk)
- Introduction
- Michelin Guide
- Gault & Millau Guide
- Sustainable Restaurants
- Sustainable Restaurant Characteristics
- Sustainable Restaurant: Procurement
- Sustainable Restaurant: Preparation
- Sustainable Restaurant: Presentation
- Conclusion
- References
- An Evaluation of Turkey’s Sweet (Chickpea) Sourdough Breads (Abdullah Badem, Ergin Fidan)
- Introduction
- History of Bread and Turkish Breads
- Nutritional Value of Bread
- Dough Fermentation
- Sourdough
- Sweet (Chickpea) Sourdough
- Nutritional, Technological, and Microbiological Properties of Chickpea Sourdough
- Registered Chickpea Sourdough Breads in Turkey
- Ödemiş Chickpea Sourdough Bread
- Söke Sweet (Chickpea) Sourdough Bread
- İzmir Kumru Bread
- Discussion and Conclusion
- References
- Perceptual Recall and Emotional Anchoring: The Role of Autobiographical Memory in Shaping Attitudes toward Maternal Food Experiences (Elçin Duygu Tuğcu, Ecem İnce Karaçeper)
- Introduction
- The Emotional and Cultural Significance of the Concept Maternal Cuisine
- Initial Gustatory Experience: Breast Milk
- Maternal Cuisine and Emotional Connection
- Autobiographical Memory and Taste Perception
- The Mechanisms of Autobiographical Memory and Its Connection to Taste Perception
- The Encoding of Childhood Taste Perceptions in Memory
- The Evocation of Memories Through the Smell and Taste of Food
- Sensory Imagery and Taste Experience
- The Mental Representation of Flavors and the Longing for Maternal Cuisine
- Collective Memory and Maternal Cuisine
- The Influence of Maternal Cuisine on Food Choices
- Conclusion
- References
- Soups and Their Classification in Turkish Culinary Culture (Aysun Büyükgenç, Çağla Özer)
- Introduction
- Classical Classification of Soups
- Soups in Turkish Culinary Culture
- Classification of Soups Unique to Turkish Culinary Culture
- Results
- Soups with Variations in Preparation Methods
- Soups Known by Different Names but Made from the Same Ingredients
- Flavorings Unique to Turkish Culinary Soups
- The Effect of Climate and Regional Products
- Thickening Agents in Soups
- The Influence of Ethnic Groups
- References
- A New Trend: Black Foods (Serkan Semint, Vildan Tüysüz)
- Introduction
- Gastronomy
- Current Trends in Gastronomy
- Black Foods
- Black Beans
- Blackberry
- Black Cumin
- Black Rice
- Black Lentils
- Black Tea
- Black Garlic
- Black Carrot
- Black Caviar
- Black Grape
- Results
- References
- Zero Waste Kitchens: Gastronomic Approaches to Prevent Food Waste (Özlem Özer Altundağ, Ayşe Nur Uslu)
- Introduction
- Food Waste
- Definition and Management of Zero Waste
- Zero Waste Definition and Applications in Gastronomy
- Zero Waste Kitchen Practices to Prevent Food Waste
- Root-to-Leaf and Nose-to-Tail Culinary Approach
- Innovative Packaging Solutions and Biodegradable Materials
- Technological Approaches in Zero Waste Applications in Gastronomy
- Results
- References
- The Evolution of Cooking Methods and Ingredients in Turkish Cuisine: From Central Asia to Anatolia (Selin Güloğlu, Seda Genç)
- Introduction
- Culinary Roots: From Central Asia to Anatolia
- Cooking Techniques of Central Asia
- Cooking Techniques in Seljuk Cuisine
- Cooking Techniques in Ottoman Cuisine
- Cooking Techniques in the Era of the Turkish Republic
- Evaluation of Anatolian Cooking Techniques
- References
- Entomophagy: A Preventive Measure against Food Scarcity or Merely a Novel Gastronomic Experience? (Sibel Ayyildiz)
- Introduction
- Motivations for Entomophagy
- Entomophagy: A Preventive Measure against Food Scarcity?
- Is Entomophagy Just a New “Gastronomic Experience”?
- Results
- References
Figures
Figure 1: Asymmetrical Balance in Cake Design
Figure 2: The Use of Cream and Innovative Methods in Decoration
Figure 3: The Use of Edible Flowers in Decoration
Figure 4: Factors Influencing Food Culture
Figure 5: Ranking of the Number of Olive Trees and Production Volumes in Turkey
Figure 6: Olive Varieties and Their Images from the Aegean Region
Figure 7: Olive Varieties and Their Images from the Marmara Region
Figure 8: Olive Varieties and Their Images from the Mediterranean Region
Figure 9: Olive Varieties and Their Images from the Southeastern Anatolia Region
Figure 10: Olive Varieties and Their Images from the Black Sea Region
Figure 11: The Sounds Heard in the Restaurant
Figure 12: Comments on Restaurant Ambiance
Figure 13: Sounds Detected in the Background
Figure 14: The Effect of Sounds on the Dining Experience
Figure 15: Comments on How the Restaurant Feels
Figure 16: Development of Cellular Agriculture
Figure 17: Schematic Representation of Cellular Agriculture
Figure 18: View from an Esnaf Lokantası
Figure 19: Components of Traditional Dining Experience
Figure 20: Overview of Possible Differences in Microbiota in the Development of Obesity
Figure 21: Types of Vegetarian Nutrition
Figure 22: Top Ten Most Vegan Countries
Figure 23: UNESCO Creative Cities Network Themes
Figure 24: UNESCO Creative Cities Network Application Process
Figure 25: 3D Food Printing Process
Figure 26: Gastronomy Pyramid in 3D Food Printing Technology
Figure 27: Illustration of the Pillars, Stakeholders, and Their Relationship to the Sustainable Development Goals
Figure 28: Ödemiş Chickpea Sourdough Bread
Figure 29: Söke Sweet (Chickpea) Yeast Bread
Figure 30: İzmir Kumru Bread
Figure 31: Classical Classification of Soups
Figure 32: Classification of Soups
Figure 33: Classification of Granular Soups
Tables
Table 1: Demographics
Table 2: Forgotten Food Names in Bitlis
Table 3: Summary of Cellular Agriculture and Development Pathway Change Scenarios
Table 4: Advantages and Disadvantages of 3D Food Printing Technology
Table 5: Some Sweet (Chickpea) Sourdough Breads in Turkey
Table 6: Some Sweet (Chickpea) Sourdough Baked Goods Produced in Turkey
From Antiquity to the Digital Age: The Evolution of Gastronomic Terminology and Its Modern Reflections
Introduction
Following the invention of the internet, human lifestyles have evolved accordingly, giving rise to a digital way of life. Gastronomy, influenced by this transformation, has also undergone a process of digitalization, forming what is now referred to as digital gastronomy. In early civilizations, culinary practices were developed primarily to fulfill physiological needs. Over time, these practices evolved in parallel with historical developments such as the discovery of fire, and these changes were eventually reflected in the terminology of gastronomy. With the advent of the digital age, driven by technological advancements and artificial intelligence, gastronomy has also been significantly influenced. Digital gastronomy is an interdisciplinary concept that encapsulates the transformation occurring within the field of gastronomy as part of the broader digitalization process. This transformation has fundamentally changed both production and presentation techniques in gastronomy, as well as consumers’ experiences with food. Digital gastronomy encompasses the integration of digital technologies such as social media, mobile applications, data analytics, artificial intelligence, and virtual reality into culinary practices and food culture. The shift from written sources to virtual platforms has triggered a process of digital transmission and development, laying the groundwork for the digitalization of food (Alpyıldız, 2022). Throughout history, food has evolved under the influence of various factors such as culture, war, migration, society, and commerce. This evolution has led to the emergence of diverse culinary concepts that have enriched the terminology of gastronomy. Concepts such as haute cuisine, molecular cuisine, nouvelle cuisine, fusion cuisine, and avant-garde cuisine have brought significant changes to the field of gastronomy (Güneş et al., 2018:78). Gastronomy terminology encompasses not only kitchen techniques and food preparation methods, but also the historical, sociological, and cultural dimensions of cuisine (Spang, 2007; Özdemir, 2022). Digital gastronomy, which has emerged in recent years, is a new concept resulting from the integration of traditional gastronomic practices with digital technologies. This study aims to evaluate the contribution of the twenty-first-century digital world to the terminology of gastronomy.
Gastronomy Terminology
The concept of eating and drinking has been an essential aspect of human life throughout history. This concept underwent rapid development following the discovery of fire, evolving into a more structured and multidimensional phenomenon (Dilsiz, 2010). From the moment humans discovered the effects of fire on food, they began to develop the art of cooking. This advancement not only increased interest and admiration toward food but also contributed to the perception of food as something of value. Moreover, it played a significant role in transforming the act of eating into a form of art and imbuing it with deeper meaning (Fisher, 2013:5). The first society to professionalize the practice of cooking and lay the foundations of modern culinary arts was the Ancient Greeks (Dalby & Grainger, 2001). Similarly, the Ancient Greeks, who established the early foundations of gastronomy, played a pioneering role in shaping the aesthetic and functional dimensions of gastronomic practices through their innovative approaches to cooking techniques and presentation culture. By recording recipes on tablets, they ensured the transmission of gastronomic knowledge to future generations. Elements such as garum (a type of sauce) and trapeza (the dining table), which formed the basis of the cuisine during that period, are considered foundational components of early gastronomy (Grainger, 2018). The term gastronomy is known to have first appeared in written sources in Ancient Greece. It is noted that in the 4th century B.C., Archestratus, a Greek native of the Sicilian islands, used the word “Gastronomia” in a cookbook he wrote on food and wine (Wilkins & Hill, 1994:35). In this context, the term was employed by Archestratus of Gela in the 4th century B.C. and, through cumulative transmission, has evolved into its modern form. The term “gastronomy” is derived from the combination of two Greek roots: “gastro,” meaning stomach, and “nomos,” referring to laws or rules (Berchoux, 1803; Kivela & Crotts, 2006; Zengin & Gürkan, 2019:227; Coghlan, 2020; Etymonline, 2020; Fine, 2021:2). These roots not only emphasize food culture and its governing rules but also guide questions such as which techniques and ingredients are used to prepare a dish, how long it takes, and the appropriate way to consume it (Santich, 2004:16; Aksoy & Sezgi, 2015:80; Gliepse, 2001). After Archestratus’s early usage, the term reappeared in the nineteenth century in France through the work of poet Joseph Berchoux, who included it in his poem La Gastronomie, ou l’Homme des champs, composed in four cantos (Fine, 2021:2). During this period, as food increasingly came to be regarded as a marker of social status, the concept of gastronomy expanded rapidly, supported by favorable economic, cultural, and social conditions (Ferguson, 2000:1057–1058; Ferguson, 1998:599–601). Contributing to this growth, gourmet writers and critics such as Grimod de La Reynière played a key role in popularizing gastronomy through the publication of the Almanachs Gourmands, a gastronomic journal. His critiques on how fine food should be prepared and presented brought gastronomy further into the public eye. Additionally, in his work Manuel des Amphitryons (1808), he established gastronomy as a scientific field, pioneering academic inquiry into this area). Following the popularization of gastronomy, the number of restaurant establishments in France increased dramatically from 1,800 to over 4,000 and continued to grow in both variety and sophistication (Ferguson, 2000:1057). As the field expanded, new concepts rooted in gastronomy, such as gourmand, gourmet, gastronome, and degustator, began to emerge. Around the same time, the term “gastronomy” entered the English lexicon. The French lawyer Jean Anthelme Brillat-Savarin further advanced the global dissemination of gastronomic thought through his influential book The Physiology of Taste (Physiologie du Goût), which was translated into English, German, and Spanish. This work inspired numerous magazines and journals, contributing significantly to the international development and growing recognition of gastronomy as a global phenomenon (Santich, 2004:17–18). Since its inception, the term gastronomy has been interpreted in various ways and attributed different meanings across time and contexts. When focusing on this semantic complexity, gastronomy can be evaluated from multiple dimensions. The first of these is the normative dimension, which refers to the gastronomic discourse that determines what is considered good food and taste. This dimension has been shaped historically by gastronomic guides, journals, cookbooks, and evaluation methods initiated by critics such as Grimod de La Reynière and Brillat-Savarin both of whom addressed both aristocratic and bourgeois audiences. These practices have continued to evolve to the present day. The second dimension is the academic perspective, which considers gastronomy as an interdisciplinary field that explores the human interaction with food, incorporating cultural, social, and various other dimensions under a broader gastronomic framework (Ueda & Poulain, 2021:2–3; Scarpato, 2002). From this perspective, gastronomy is understood as a multifaceted concept that investigates food-related behaviors and meanings through a scholarly lens. Correia, Moital da Costa, and Peres (2008) describe gastronomy as an interdisciplinary approach that encompasses the cultural and social interactions between individuals and food. Richards (2002:17) defines gastronomy as the preparation, presentation, cooking, and consumption of food in accordance with one’s personal taste. Moreover, gastronomy is commonly viewed as a representation of local culinary identity offered to tourists visiting a specific region (Mason & Paggiaro, 2009; Sims, 2009). Harrison (1982) categorizes gastronomy into four primary branches: Practical gastronomy, theoretical gastronomy, technical gastronomy and food gastronomy. In this regard, scientific studies focusing on the preparation and presentation of food have contributed significantly to the development of gastronomy as an important and influential field of study.
Gastronomy Terminology in the Digital Age
The developments that occurred during the Industrial Revolution brought about significant technological changes. These transformations altered people’s daily consumption habits, adding a digital dimension to everyday life (Aksoy, 2022:170–171). In the twenty-first century, gastronomy has also acquired a digital dimension, embedding itself into modern life. The traditional concept of gastronomy has evolved alongside innovations brought by the digital age, giving rise to the concept of digital gastronomy. The integration of traditional cooking techniques with advanced digital technologies has led to the emergence of new techniques and methods within gastronomic terminology (Zoran, 2025:1). The concept of digitalization, which entered our lives alongside technological innovations, had its first foundations laid during the Industrial Revolution in the eighteenth century. This process gained momentum through the technological advances of the nineteenth century, reaching new and diverse dimensions over time (Baloğlu, 2023:1190). Digitalization has also brought about transformations in technological, cultural, social, and institutional dimensions (Lister & Dovey, 2009:11). The structure introduced by digitalization has significantly influenced how people access information, their consumption habits, and their preferences (Nasiri, 2020). Following the Industrial Revolution, the emergence of Industry 4.0 marked a new phase of digitalization that had a broad impact across various sectors, particularly in tourism (Perakovic, Perisa & Zoric, 2019). Tourism 4.0 refers to intelligent, connected, and data-driven business models that emerged from the integration of digital technologies into the tourism industry. With the adaptation of such innovations into the culinary sector, digital gastronomy began to shape consumer behavior and took its place in modern food culture (Erbil, 2023). Digital gastronomy, also referred to as digital industry, Gastronomy 4.0, digital transformation, or the Fourth Industrial Revolution, has emerged in response to technological innovations in the fields of food and gastronomy (Keskin & Sezen, 2021; Aydın & Çakır, 2022; Doğan, 2022; Şahin & Hamarat, 2023). In this context, the growing expectations of society have accelerated the digitalization process in gastronomy (Güneş et al., 2018:77). These digital advancements have enabled the food and beverage industry to deliver different and extraordinary experiences in response to consumer demands, offering new sensory atmospheres and interactive culinary encounters (Güneş et al., 2018; Fırat & Fırat, 2017). The increasingly competitive environment within the food and beverage industry has further accelerated this transformation, propelling the advancement of digitalization in gastronomy. Digital gastronomy has facilitated the creation of new recipes and the development of novel implementation techniques in food and beverage production (Aguilera, 2018). Moreover, the adoption of such innovative approaches by food and beverage establishments contributes significantly to increased customer satisfaction (Öztürk, 2020:233). Digitalization has paved the way for numerous innovative approaches in the fields of tourism and gastronomy. In addition to meals that are aesthetically and sensorially satisfying addressing neurogastronomic aspects such as visual appeal, taste, texture, flavor, and aroma digital applications are increasingly employed to meet additional demands such as healthy nutrition and food hygiene. These include technologies such as 3D scanning and printing, the Internet of Things (IoT), smart robots, specialized software, and laser cooking methods (Hjalager, 2022; Zoran, 2025). This interdisciplinary interaction expands the boundaries of culinary arts, empowering chefs to lead gastronomic innovation (Zoran & Buechley, 2013; Zoran et al., 2014; Magrisso et al., 2018; Zoran, 2025b:4).
Laser Cooking Application
Laser cooking technology provides chefs with a highly precise cooking technique through the use of laser beams, offering advanced control over fundamental chemical processes such as the Maillard reaction. This innovative approach allows for the prevention of overcooking sensitive ingredients and facilitates the creation of complex browning patterns and customized textures. The precise calibration of temperature and beam intensity enables different parts of a dish to reach varying degrees of doneness simultaneously. It enables the application of cooking techniques that are more aesthetically refined and technically accurate than those performed by hand, transforming food preparation into a specialized act of consumption. As a result, this method redefines food in terms of its visual, functional, and flavor characteristics, representing a digitally integrated application within the domain of digital gastronomy (Mizrahi & Zoran, 2023; Zoran, 2025).
Details
- Pages
- 408
- Publication Year
- 2026
- ISBN (PDF)
- 9783631938300
- ISBN (ePUB)
- 9783631940525
- ISBN (Hardcover)
- 9783631940518
- DOI
- 10.3726/b23526
- Language
- English
- Publication date
- 2026 (April)
- Keywords
- Tourism Tourism Management Gastronomy
- Published
- Berlin, Bruxelles, Chennai, Lausanne, New York, Oxford, 2026. 408 pp., 33 fig. b/w, 6 tables.
- Product Safety
- Peter Lang Group AG
