Current Research in Gastronomy is an academic resource that examines the world of food and beverages through a broad perspective ranging from cultural heritage to technological innovation. The work begins by analyzing the historical depth of Turkish culinary culture and its transformation in the globalization process. Discussing the role of gastronomy in social identity construction on a sociological level, the book then focuses on the rising trends of the modern service sector. The impact of robot usage in restaurants on service quality, along with the decisive role of physical evidence on customer loyalty and revisit intention, is presented through current field research. This study offers a holistic approach emphasizing that gastronomy is both a living culture and a dynamic field of management.