This book brings together the contributions of academics and researchers specializing in gastronomy, offering a valuable resource to the academic community by combining academic and sectoral developments.
The proceedings cover a wide range of topics, including sustainable agriculture and tourism, functional foods, gastronomic tourism, innovative production techniques, gastronomic heritage, and digitalization. The book also explores emerging topics that are expected to shape the future of gastronomy, such as neuogastronomy, alternative food production using 3D printing technologies, the metaverse, and virtual gastronomy experiences.
The papers presented at the congress are valuable not only for the academic community but also for professionals in the gastronomy sector, food industry, and tourism. In this regard, Cappadocia University’s publication of the proceedings contributes to scholarly research in gastronomy while also serving as a bridge connecting academia with the industry.
By contributing to Türkiye’s gastronomy literature through educational and research activities, the book stands out as a valuable reference for both students and researchers, encompassing a wide range of innovative topics, from the culinary technologies of the future to the preservation of cultural heritage.
