New Trends in Gastronomy
Year: 2026
Type: book
Abstract: New Trends in Gastronomy is a comprehensive study that examines the scientific, technological, cultural, and environmental transformations in the field of gastronomy in recent years through a multidimensional approach. The book addresses the contemporary understanding of gastronomy—shaped by changing consumer expectations, the pursuit of sustainability, digitalization, innovative production techniques, and healthy eating trends—through theoretical insights and practical examples. The book covers current topics such as plant-based diets, alternative protein sources, functional foods, fermented products, probiotic and prebiotic approaches, microbiome-friendly nutrition, gluten-free cuisine, the use of local and seasonal products, zero-waste practices, whole-product utilization, and circular gastronomy. In addition, innovations shaping the future of gastronomy—such as artificial intelligence, smart kitchen systems, 3D food printers, personalized nutrition, digital menus, and traceability technologies—are evaluated from a scientific and critical perspective. In the book, gastronomic innovation is not limited to technological developments alone; it is addressed in conjunction with concepts such as the preservation of local products, geographical indications, traditional production knowledge, cultural heritage, ethical sourcing, food safety, and transparency. The aim is thus to reinterpret traditional culinary culture through contemporary techniques and to sustainably pass on the gastronomic heritage to future generations. The traceability of the supply chain from producer to consumer, the support of local economies, and the inclusion of seasonal products in menus are also among the study’s key areas of discussion. In addition to theoretical explanations, the recipes, menu examples, concept maps, process diagrams, and application models included in the book illustrate how the trends under examination can be translated into the kitchen environment. Applications ranging from plant-based dishes to fermented products, and from low-waste recipes to food formulations suitable for 3D printing, are presented in accordance with the principles of nutrition, flavor, functionality, safety, and sustainability. In this regard, the book contributes to the integration of academic knowledge with industry applications. *New Trends in Gastronomy* serves as an up-to-date reference source for academics, students, researchers, chefs, educators, and industry professionals working in the fields of gastronomy and culinary arts, tourism, food and beverage management, nutrition, food technology, and sustainability. The book evaluates the future of gastronomy not only through new products and techniques but also through the relationships between human health, environmental responsibility, cultural continuity, ethical values, and technological transformation. Ultimately, this book aims to forge a strong connection between the culinary heritage of the past and the innovative gastronomic vision of the future. By bringing together scientific knowledge, creative application, and the principles of sustainability, this work aims to contribute to the development of a more conscious, inclusive, reliable, and innovative gastronomic culture.
Source: Özgür Yayınları eBooks
Authors: Rana Şat, Ercan Karaçar, Emre Akmanoğlu
Institutions: Balıkesir University, Sinop University
Language: English
Topic: Culinary Culture and Tourism
Domain: Social Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W7208769284