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Dijital gastronomi, turizmde yaşanan teknolojik gelişmelerden doğan yeni bir kavramdır. Bu kavram gastronomi turizminin sürdürülebilirliğine katkı sağlayabilecek ve gelecek nesillere doğru aktarabilecek nitelikte bir vizyon olarak değerlendirilmektedir. Bu durum yaşanan teknolojik gelişmelerin gastronomi turizmi kapsamında önem arz eden geleneksel yemeklere nasıl yansıyacağı sorunsalını da beraberinde getirmektedir. Bu çalışma ile dijital gastronomi vizyonunun geleneksel yemekler üzerinde nasıl bir etkisinin olacağı ve bu vizyon çerçevesinde geleneksel yemeklerin teknolojik gelişmelere nasıl uyum sağlayacağı belirlenmeye çalışılmıştır. Bu kapsamda çalışma, nitel araştırma deseninde ve derleme olarak kurgulanmıştır. Kavramsal çerçeve için öncelikle yeni nesil mutfak teknolojilerinin hangi konular olduğu tespit edilmiştir. Yeni nesil mutfak teknolojileri konusunun literatürde; dijital gastronomi, gastronomi 4.0, dijital mutfak, hibrit mutfak, moleküler gastronomi, laboratuvarda üretilen gıdalar, note by note mutfak, yapay zekâlı robotik mutfak, üç boyutlu yazıcı, siber yemek, lüks gastronomi ve yeni nesil restoran başlıkları altında incelendiği görülmüştür. Konuyla ilgili olduğu düşünülen başlıklara yönelik yapılan literatür taramasında bir tez, üç bildiri, yedi kitap, yirmi altı makale ve ayrıca web sitelerinde konuyla ilgili yazılan dört önemli yayına ulaşılmıştır. Elde edilen veriler ışığında dijital gastronomi vizyonuna yönelik fütüristik yaklaşımlarda bulunulmuştur. Sonuç olarak dijital gastronomi vizyonunun yeni nesil mutfak teknolojileri sayesinde israfı önleyen, kişiye özel besin değerine uygun hazırlanmasına olanak sağlayan ve geleneksel tarifleri korumayı hedefleyen sistemler bütünününden oluştuğu anlaşılmıştır. Dijital gastronomi vizyonunun benimsenmesinin, geleneksel yemek ve mutfak kültürü kavramlarının korunmasında etkin rol oynayacağı ön görülmüştür.
Digital gastronomy is a new concept born of technological developments in tourism. This concept is considered a quality vision that can contribute to the sustainability of gastronomy tourism and can be transmitted to future generations. This situation also brings the question of how the technological developments will reflect the importance of traditional foods in the gastronomic tourism. This study has been aimed at determining the impact of the digital gastronomy vision on traditional foods and how traditional foods will be adapted to technological developments. In this context, the study was established in the quality research pattern and as a collection. For the conceptual framework, it was first identified what the topics of the new generation kitchen technologies are. The theme of the new generation of kitchen technologies has been studied in literature; digital gastronomy, gastronomy 4.0, digital cuisine, hybrid cuisine, molecular gastronomy, laboratory foods, note by note cuisine, artificial-intelligent robotic cuisine, three-dimensional printer, cyber food, luxury gastronomy and the new generation restaurant. In the literary scan for the topics it is believed to be related, a thesis, three statements, seven books, twenty-six articles and also four major publications written on their websites about the topic were reached. In the light of the data obtained, a futuristic approach to the digital gastronomy vision has been found. As a result, it is understood that the digital gastronomy vision consists of the whole of systems that, thanks to the new generation of kitchen technologies, prevent waste, enable preparation in accordance with the specific nutritional value of the person and aimed at preserving traditional recipes. The adoption of the digital gastronomy vision has been predicted to play an effective role in preserving the concepts of traditional food and kitchen culture.
Digital gastronomy is a new concept arising from technological developments in tourism. This concept is considered a vision that can contribute to the sustainability of gastronomy tourism and transfer it to future generations. This situation brings with it the problem of how the technological developments will reflect on traditional meals, which are essential within the scope of gastronomy tourism. This study has tried to determine how the digital gastronomy vision will impact traditional meals and how traditional meals will adapt to technological developments within the framework of this vision. In this context, the study was designed as a qualitative research design and as a compilation. First, the conceptual framework determined the topics of the new generation of kitchen technologies. In the literature, the subject of new-generation kitchen technologies includes digital gastronomy, gastronomy 4.0, digital cuisine, hybrid cuisine, molecular gastronomy, laboratory-produced food, note-by-note kitchen, artificial intelligence robotic kitchen, three-dimensional printer, cyber food, luxury gastronomy, and new generation restaurant. Found one thesis, three proceedings, seven books, twenty-six articles, and also four essential publications about the subject on websites in search on the topics thought to be related to the subject. In light of the data obtained futuristic approaches have been made for the digital gastronomy vision. As a result, it has been understood that the vision of digital gastronomy consists of a set of systems that prevent waste, enable it to be prepared under personalized nutritional value, and aim to preserve traditional recipes with new generation kitchen technologies. It is foreseen that the adoption of the digital gastronomy vision will play an active role in the preservation of traditional food, and culinary culture concepts of traditional food will be carried to further dimensions and play an active role in preserving cuisine culture.
Alan : Eğitim Bilimleri; Filoloji; Güzel Sanatlar; Hukuk; İlahiyat; Sosyal, Beşeri ve İdari Bilimler; Spor Bilimleri
Dergi Türü : Uluslararası
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