Technological advancements have impacted all aspects of our lives, including gastronomy. Thanks to technological developments, food preparation processes are becoming more efficient, systematic, and faster. This study aims to holistically evaluate how gastronomy is being reshaped in the digital age, the interaction between the preservation of cultural heritage and modern culinary practices, and the effects of technology on both professional kitchens and daily life. The goal of this study is to understand the impact of technology on the world of gastronomy. Specifically, by investigating the effects of digital tools, smart kitchen systems, and social media on food production, presentation, and cultural habits, the transformation of gastronomy in the modern world and its interaction with innovations will be revealed. Thus, the new identity that gastronomy has gained in the digital age and its interaction process with technology will be evaluated from a holistic perspective. Technology, undergoing rapid and continuous change, has become an indispensable part of our lives over time. Gastronomy has also received its share of this change. It facilitates the reduction of human errors, simplifies the application of complex recipes, and enables aesthetically pleasing presentations. It plays a significant role in saving time. Technological advancements in the food and beverage sector enable faster, more practical, and systematic production and consumption. By helping to assess the scope and impact of this change, it ensures that innovations in the gastronomy sector are used, understood, and that future developments are guided more consciously. In this respect, the study serves as an important resource for revealing how the gastronomy sector is shaped in the digital age and shedding light on future developments. In line with the research objective, a literature review method was used. Academic articles, books, sectoral reports, and reliable internet sources were reviewed to gather information on the effects of technological developments on gastronomy. Reports, statistics, and analyses related to restaurant, cafe, and hotel businesses were evaluated.