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    Culinary trends in future gastronomy: A review
    (Elsevier, 2024) Yikmis, Seydi; Turkol, Melikenur; Abdi, Gholamreza; Imre, Melike; Alkan, Gozde; Aslan, Sinem Turk; Rabail, Roshina
    The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increased over time, thanks to different cultures. As diversity has increased, so has intercultural interaction, making it attractive for food lovers to travel to discover new, exotic flavors. The development of technology has made life easier for people. But it has also brought innovation to gastronomy. New techniques were used to prepare food. Culinary culture expanded. These new techniques have contributed to the development of gastronomy and paved the way for the creation of new culinary trends. These trends include Refined Cuisine, Nouvelle Cuisine, Fusion Cuisine, Molecular Gastronomy, Slow Food and NbN Cuisine. Each trend has its dynamic. These trends are specialized based on techniques and ingredients used in food preparation and cooking. This review aims to analyze the main culinary trends in future gastronomy.
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    The use of augmented reality in the food industry: Enhancing the dining experience
    (IGI Global, 2023) Imre, Melike; Yikmis, Seydi
    In this chapter, augmented reality (AR) and its use in the food industry are evaluated under important headings. AR applications that aim to improve the customer or user experience and the contents of these applications are explained. The use and effects of these applications have been examined separately in important steps of the food industry, such as food safety, food cooking stage, food education, food promotion, and user/consumer experience. The aim is to deeply understand the use of AR and to show that the power of the technological opportunities provided by AR can be used at every step of the food industry. In addition, the perspectives of the applications developed and considered to be developed in the literature are examined to present the aspects that should be considered when planting seeds for new applications. © 2023 by IGI Global. All rights reserved.
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    Virtual reality and augmented reality technologies in gastronomy: A review
    (Wiley, 2023) Col, Basak Gokce; Imre, Melike; Yikmis, Seydi
    With the rapid development of technology today, people have to develop appropriate devices to keep up with the changes. The world of gastronomy has been impacted by the technological advancements driven by the industrial revolution and the orientation to new gadgets. In recent years, the concepts of virtual reality (VR) and augmented reality (AR), the essential components of technological developments in the reality-virtual dimension, have offered many new applications in gastronomy. Before examining these applications, it is necessary to understand the content and distinctive features of the two concepts mentioned. VR is a technology that recreates three-dimensional digital images and videos to create authentic visual experiences for users. AR, on the other hand, enriches the user's perception and provides a live view of the real world with digital information. Although many of them are at the experimental stage, understanding these applications' purposes and usage patterns may contribute to improving or increasing the number of these applications in the future. This review provides an explanation of VR and AR technologies, along with examples of their applications in the gastronomy or food sector. Additionally, the review discusses the impact of these technologies on customer satisfaction and experience. Virtual reality and augmented reality technologies in gastronomy.image