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The gastronomy industry is one of the industries in which consumers use technology most frequently, such as robotics, artificial intelligence and automation systems. Service robots are generally defined as online programs that can act independently or under the control of a human that can carry human characteristics such as speaking, understanding and acting. This study aims to examine and evaluate the studies on service robots in the gastronomy industry regarding quantity or quality, to understand the phenomenon more comprehensively, and to determine a holistic perspective. To this end, a qualitative research approach was adopted. Document technique was used to collect data within a systematic literature review framework, and the data were analysed by descriptive analysis. According to the findings, the papers on service robots in the gastronomy industry are still in their infancy, and these studies have increasingly gained speed in the last five years.

In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.

This study aims to focus on publications that jointly address robots in the tourism field and the technology acceptance model (TAM).

This study adopts bibliometric analysis. Publications listed in the Web of Science database constitute the scope of this research. 51 publications were analyzed within the scope of the research.

Between the years 2017 and 2023, an upward trend in the number and citations of publications was identified. It has been observed that article studies are more prevalent compared to other types of publications. When considering the indexes of the publications, a significant majority were found to be in Social Sciences Citation Index (SSCI) and Science Citation Index (SCI)-EXPANDED. The status of the keywords identified within the scope of the research in the abstracts of the publications has been presented. The keyword “robot” was found to be the most frequently occurring in the abstracts. The abstracts were also analyzed, and the publications were accordingly clustered into five distinct themes.

This study offers a comprehensive evaluation of publications concerning the use of robots in the tourism sector, framed within the context of the TAM. Within the scope of the study, the findings were interpreted using bibliometric analysis. The publications have been categorized into themes. The results presented provide insights into the necessity for further publications in this field.

Cities were regions ruled by local governments, where people were supposed to live together and provide equal access to sociocultural opportunities. In the 21st century, global warming and overuse of scarce limited resources has made sustainability more examined about for our entire environment, particularly cities. With the rapid increase in the population in the cities, humankind has faced a lot of pollution, destruction, and social inequality. Many regions and countries have started to build new smart cities using technology to overcome crowded life, traffic, and air pollution, improve food production, and use scarce natural resources sustainable. Smart cities also provide residents to improve their quality of life and their health; therefore, eco-gastronomy is related to organic farming and cooking method that minimize the damage to the environment with organic ingredients. For a healthy and quality life, meals made with healthy ingredients are required. Smart cities have also started to implement eco-gastronomy projects by using technology. In this chapter, cities which can be associated with the eco-gastronomy dimension of smart cities such as Gaziantep, Izmir, and Konya from Turkey and Copenhagen were analyzed.

The hospitality industry is on the cusp of a culinary revolution, propelled by the integration of smart cooking technologies and artificial intelligence (AI). This article delves into how these innovations are transforming hotel and restaurant kitchens, emphasizing food quality, operational efficiency and sustainability. Through AI, the culinary domain promises not just refined dining experiences but also a fundamental reshaping of kitchen operations.

The study includes a document review prepared by examining the academic literature regarding the chosen concepts in a wide range of contexts.

Smart cooking provides much convenience in working life with the help of technology, and this technology will be given more space in the future.

This article presents a review of the relevant literature on smart cooking systems, one of the developing digital gastronomy tools.

The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.

A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model.

The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results.

The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses.

The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations.

The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness.

The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.

In China, the practice of livestreaming while shopping has evolved from a form of entertainment into a new business strategy. In recent years, the gastronomy industry has also adopted livestreaming as a means of online promotion. Based on the stimulus–organism–response theoretical model, this study aims to investigate the effects of gastronomy livestreaming on viewers’ impulsive consumption by considering gamification, perceived professionalism and telepresence as causative factors.

This study conducted a survey of gastronomy livestreaming viewers that received 1,093 responses. The effects of gamification, perceived professionalism and telepresence were then analyzed using partial least squares-path modeling and necessary condition analysis.

This study finds that gamification, perceived professionalism and telepresence are sufficient conditions for explaining impulsive consumption. Innovativeness mediates the relationships between these factors and impulsive consumption. Furthermore, gamification and innovativeness represent necessary conditions for impulsive consumption.

The findings of this study contribute to an enhanced understanding of livestreaming in the gastronomy industry. Based on these findings, managers in the gastronomy industry can use more interactive gamification activities and enhance telepresence to increase viewers’ impulsive consumption during livestreaming sessions.

This study identifies the modalities through which gastronomy livestreaming can stimulate impulsive consumption. This is an early study to investigate the effect of experiences of gamification, perceived professionalism and telepresence on viewers’ impulsive consumption in the context of gastronomy livestreaming. In addition, this early study investigates the effect of gastronomy livestreaming innovativeness on impulsive consumption.

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.

There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.

With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.

Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.

This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

This study explores the brand management and marketing of Creative Cities of Gastronomy. A framework based on brand experience was constructed to investigate its relationship with tourists' brand attachment and brand identification. Two factors that enable tourists to have a stronger brand experience from the self-concept perspective – self-congruity and self-expansion – were also examined.

The authors adopted a quantitative research design and collected data from participants who had visited Creative Cities of Gastronomy. A total of 515 valid questionnaires were collected online and offline. Partial least squares structural equation modeling (PLS-SEM) was used for data analysis and hypothesis testing.

The results showed that brand experience positively affects brand identification and attachment. The brand experience of tourists who considered themselves to be “foodies” was enhanced in the Creative Cities of Gastronomy through self-congruity. The results also confirmed that the relationship between self-congruity and brand experience is mediated by self-expansion.

Studies on the Creative Cities of Gastronomy are limited. The few that have explored these cities are dominated by qualitative approaches. This study applied empirical data to examine the brand experience in Creative Cities of Gastronomy. The authors successfully verified that brand experience is effective for building positive relationships with brand attachment and identification. The study also confirmed that self-congruity and self-expansion are important antecedents of brand experience in Creative Cities of Gastronomy. This study enriches the literature by providing empirical evidence and insights into the marketing and branding of these cities.