In today’s world, where scientific research is enriched through interdisciplinary interaction, the field of gastronomy and culinary arts extends far beyond food and beverage production and consumption. It is now examined within a broad perspective that encompasses cultural heritage preservation, sustainability in tourism, food science, consumer behavior, and social identity. Within this framework, the volume Current Research on Gastronomy and Culinary Arts – VII brings together original studies that explore diverse dimensions of the discipline from an academic standpoint. The chapters included in this book cover a wide range of contemporary topics: from the gastronomic nickname culture of Gaziantep to the forgotten dishes of Azerbaijani cuisine; from the phytochemical composition of celery and its implications for food science and gastronomy to the potential of aronia as a geographically indicated fruit that can serve as an alternative to bilberry in processed food products; and from online complaint behaviors in gastronomy tourism to service recovery practices on digital platforms. This diversity highlights both the cultural and scientific aspects of gastronomy, presenting them in a holistic manner. This work serves as a valuable resource for academics, researchers, graduate students, and industry professionals engaged in gastronomy and culinary arts. The studies presented herein aim to contribute to the literature by addressing various dimensions of gastronomy science, including cultural identity, collective memory, functional foods, and service quality in tourism. In conclusion, Current Research on Gastronomy and Culinary Arts – VII consolidates contemporary research in the field, contributing to the advancement of the discipline while representing a significant academic step toward the preservation of cultural heritage and the sustainability of gastronomy tourism.