Gastronomi 5.0 ve Geleceği
Özet
Bu araştırma, 2019 yılında teknoloji alanında ortaya çıkan Endüstri 5.0'ın gastronomi üzerindeki etkilerini incelemektedir. Endüstri 5.0, önceki sanayi devrimlerine göre gelişimi hızlandırmış ve Toplum 5.0, insan merkezli tasarım, dayanıklılık, yapay zekâ ve sürdürülebilirlik kavramlarıyla gastronomi alanında güçlü bağlar kurmuştur. Yeni bir alan olan Endüstri 5.0'ın, yalnızca ekonomik ve çevresel etkiler değil, aynı zamanda sosyal etkiler açısından da önemli olacağı ve gastronomi dahil birçok alanda daha fazla değer kazanacağı öngörülmektedir.
This research examines the effects of Industry 5.0, which emerged in the field of technology in 2019, on gastronomy. Industry 5.0 has accelerated development compared to previous industrial revolutions and has established strong links in the field of gastronomy with the concepts of Society 5.0, human-centered design, durability, artificial intelligence and sustainability. It is predicted that Industry 5.0, as a new field, will be important not only in terms of economic and environmental impacts, but also in terms of social impacts and will gain more value in many fields, including gastronomy.
Referanslar
Amiri, D. M. H. (2025). Industry 4.0 & Restaurant Management in the Digital Age.
Balderas-Cejudo, A., Iruretagoyena, M., Alonso, L., Church, M., Izquierdo, L., Hill, I., & Larson, K. (2025). Gastronomy and beyond: A collaborative initiative for rethinking food’s role in society, sustainability, and territory. International Journal of Gastronomy and Food Science, 39, 101118. https://doi.org/10.1016/j.ijgfs.2025.101118
Barata, J., & Kayser, I. (2023). Industry 5.0 – Past, Present, and Near Future. Procedia Computer Science, 219, 778-788. https://doi.org/10.1016/j.procs.2023.01.351
Değermen, A., & Mohammadabbasi, M. (2023). [PDF] Tüketici Davranışı Analizinde Büyük Verinin Kullanımı: Nitel Bir Çalışma. https://www.acarindex.com/kirklareli-universitesi-iktisadi-ve-idari-bilimler-fakultesi-dergisi/tuketici-davranisi-analizinde-buyuk-verinin-kullanimi-nitel-bir-calisma-1246454
Garcia, M. B. (2023). ChatGPT as a Virtual Dietitian: Exploring Its Potential as a Tool for Improving Nutrition Knowledge. Applied System Innovation, 6(5), Article 5. https://doi.org/10.3390/asi6050096
George, Dr. A. S. (2020). Industrıal Revolutıon 5.0: The Transformatıon Of The Modern Manufacturıng Process To Enable Man And Machıne To Work Hand In Hand. https://doi.org/10.5281/ZENODO.6548092
Güdek, B. (2023). Endüstriyel dönüşüm ve endüstri 5.0. Ömer Halisdemir Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 16(4), 1129-1142. https://doi.org/10.25287/ohuiibf.1331731
Hitachi-UTokyo Lab. (Ed.). (2020). Society 5.0: A People-centric Super-smart Society. Springer Singapore. https://doi.org/10.1007/978-981-15-2989-4
Huang, S., Wang, B., Li, X., Zheng, P., Mourtzis, D., & Wang, L. (2022). Industry 5.0 and Society 5.0—Comparison, complementation and co-evolution. Journal of Manufacturing Systems, 64, 424-428. https://doi.org/10.1016/j.jmsy.2022.07.010
Kalyanam, A. K. (2022). The Future of Commercial Kitchens Embracing Automation and IoT (Transforming Efficiency and Innovation in the Culinary World). 8(4).
Kim, H., Choi, S., & Shin, H. H. (2025). Artificial intelligence in the kitchen: Can humans be replaced in recipe creation and food production? International Journal of Contemporary Hospitality Management, 37(5), 1641-1661.
Kumbhar, D. V., Yarde, P., Maddel, M., Gidde, V., Shendage, J., & Kulkarni, D. (2025). SmartChef: Rebellion of AI and IoT in Culinary Businesses from Traditional to Cutting-Edge Technology Kitchen (SSRN Scholarly Paper No. 5195618). Social Science Research Network. https://doi.org/10.2139/ssrn.5195618
Leng, J., Sha, W., Wang, B., Zheng, P., Zhuang, C., Liu, Q., Wuest, T., Mourtzis, D., & Wang, L. (2022). Industry 5.0: Prospect and retrospect. Journal of Manufacturing Systems, 65, 279-295. https://doi.org/10.1016/j.jmsy.2022.09.017
Martini, B., Bellisario, D., & Coletti, P. (2024). Human-centered and sustainable artificial intelligence in industry 5.0: Challenges and perspectives. Sustainability, 16(13), 5448.
Mutlu Öztürk, H. (2020). Teknolojik Gelişmeler ve Gastronomi Alanına Yansımaları: Gastronomi 4.0. Güncel Turizm Araştırmaları Dergisi, 4(2), 222-239. https://doi.org/10.32572/guntad.703872
Prasetyo, Y. A., & Arman, A. A. (2017). Group management system design for supporting society 5.0 in smart society platform. 2017 International Conference on Information Technology Systems and Innovation (ICITSI), 398-404. https://doi.org/10.1109/ICITSI.2017.8267977
Ruiz-de-la-Torre-Acha, A., Guevara-Ramirez, W., Río-Belver, R. M., & Borregan-Alvarado, J. (2023). Industry 5.0. The Road to Sustainability. Içinde Y. Borgianni, D. T. Matt, M. Molinaro, & G. Orzes (Ed.), Towards a Smart, Resilient and Sustainable Industry (C. 745, ss. 247-257). Springer Nature Switzerland. https://doi.org/10.1007/978-3-031-38274-1_21
Serpanos, D. (2018). The Cyber-Physical Systems Revolution. Computer, 51(3), 70-73. https://doi.org/10.1109/MC.2018.1731058
Vismaya, K., & Thiyagarajan, Dr. C. (2024). ROBOTICS AND AUTOMATION IN COMMERCIAL KITCHENS: BALANCING EFFICIENCY AND CHALLENGES. https://www.ijorarjournal.com/web/Download/2024-09-28-10-59-38-Paper%20Id%200111.pdf
Xu, X., Lu, Y., Vogel-Heuser, B., & Wang, L. (2021). Industry 4.0 and Industry 5.0—Inception, conception and perception. Journal of Manufacturing Systems, 61, 530-535. https://doi.org/10.1016/j.jmsy.2021.10.006
Zoran, A., & Coelho, M. (2011). Cornucopia: The Concept of Digital Gastronomy. Leonardo, 44(5), 425-431. https://doi.org/10.1162/LEON_a_00243
Zoran, A. R. (2025). Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction. International Journal of Gastronomy and Food Science, 39, 101135. https://doi.org/10.1016/j.ijgfs.2025.101135
https://azurmendi.restaurant/en/sustainable-restaurant/ ;Erişim Tarihi: 04.05.2025
https://www.bluehillfarm.com/ ;Erişim Tarihi: 04.05.2025
https://chefbarbaragregoire.wordpress.com/2023/07/15/vancouver-community-college-pioneering-ar-and-vr-in-culinary-arts-for-a-sustainable-future/ ;Erişim Tarihi: 04.05.2025
https://www.elevenmadisonpark.com/stories; Erişim Tarihi: 03.05.2025
https://medium.com/predict/the-ai-slice-dominos-and-microsoft-transforming-the-pizza-industry-8af8086a7d60; Erişim Tarihi: 04.05.2025
https://mitsloan.mit.edu/ideas-made-to-matter/spyce-restaurant-opens-robotic-kitchen-ready-to-serve; Erişim Tarihi: 04.05.2025
https://mobileworldcapital.com/en/nota-de-prensa/mobile-world-capital-barcelona-and-el-celler-de-can-roca-revolutionise-haute-cuisine-with-an-immersive-gastronomic-experience/ ;Erişim Tarihi: 04.05.2025
https://www.narisawa-yoshihiro-en.com/menu; Erişim Tarihi: 04.05.2025
https://www.open-meals.com/sushisingularity/index_e.htm;Erişim Tarihi: 01.05.2025
https://sketch.london/ Erişim Tarihi: 04.05.2025
https://www.unite.ai/tr/restoranlar-i%C3%A7in-en-iyi-yapay-zeka-ara%C3%A7lar%C4%B1/ ;Erişim Tarihi: 03.05.2025
https://veebrant.com/sublimotion-ibiza/ ;Erişim Tarihi: 03.05.2025
https://www.youtube.com/@MoleyRobotics ;Erişim Tarihi: 02.05.2025
Referanslar
Amiri, D. M. H. (2025). Industry 4.0 & Restaurant Management in the Digital Age.
Balderas-Cejudo, A., Iruretagoyena, M., Alonso, L., Church, M., Izquierdo, L., Hill, I., & Larson, K. (2025). Gastronomy and beyond: A collaborative initiative for rethinking food’s role in society, sustainability, and territory. International Journal of Gastronomy and Food Science, 39, 101118. https://doi.org/10.1016/j.ijgfs.2025.101118
Barata, J., & Kayser, I. (2023). Industry 5.0 – Past, Present, and Near Future. Procedia Computer Science, 219, 778-788. https://doi.org/10.1016/j.procs.2023.01.351
Değermen, A., & Mohammadabbasi, M. (2023). [PDF] Tüketici Davranışı Analizinde Büyük Verinin Kullanımı: Nitel Bir Çalışma. https://www.acarindex.com/kirklareli-universitesi-iktisadi-ve-idari-bilimler-fakultesi-dergisi/tuketici-davranisi-analizinde-buyuk-verinin-kullanimi-nitel-bir-calisma-1246454
Garcia, M. B. (2023). ChatGPT as a Virtual Dietitian: Exploring Its Potential as a Tool for Improving Nutrition Knowledge. Applied System Innovation, 6(5), Article 5. https://doi.org/10.3390/asi6050096
George, Dr. A. S. (2020). Industrıal Revolutıon 5.0: The Transformatıon Of The Modern Manufacturıng Process To Enable Man And Machıne To Work Hand In Hand. https://doi.org/10.5281/ZENODO.6548092
Güdek, B. (2023). Endüstriyel dönüşüm ve endüstri 5.0. Ömer Halisdemir Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 16(4), 1129-1142. https://doi.org/10.25287/ohuiibf.1331731
Hitachi-UTokyo Lab. (Ed.). (2020). Society 5.0: A People-centric Super-smart Society. Springer Singapore. https://doi.org/10.1007/978-981-15-2989-4
Huang, S., Wang, B., Li, X., Zheng, P., Mourtzis, D., & Wang, L. (2022). Industry 5.0 and Society 5.0—Comparison, complementation and co-evolution. Journal of Manufacturing Systems, 64, 424-428. https://doi.org/10.1016/j.jmsy.2022.07.010
Kalyanam, A. K. (2022). The Future of Commercial Kitchens Embracing Automation and IoT (Transforming Efficiency and Innovation in the Culinary World). 8(4).
Kim, H., Choi, S., & Shin, H. H. (2025). Artificial intelligence in the kitchen: Can humans be replaced in recipe creation and food production? International Journal of Contemporary Hospitality Management, 37(5), 1641-1661.
Kumbhar, D. V., Yarde, P., Maddel, M., Gidde, V., Shendage, J., & Kulkarni, D. (2025). SmartChef: Rebellion of AI and IoT in Culinary Businesses from Traditional to Cutting-Edge Technology Kitchen (SSRN Scholarly Paper No. 5195618). Social Science Research Network. https://doi.org/10.2139/ssrn.5195618
Leng, J., Sha, W., Wang, B., Zheng, P., Zhuang, C., Liu, Q., Wuest, T., Mourtzis, D., & Wang, L. (2022). Industry 5.0: Prospect and retrospect. Journal of Manufacturing Systems, 65, 279-295. https://doi.org/10.1016/j.jmsy.2022.09.017
Martini, B., Bellisario, D., & Coletti, P. (2024). Human-centered and sustainable artificial intelligence in industry 5.0: Challenges and perspectives. Sustainability, 16(13), 5448.
Mutlu Öztürk, H. (2020). Teknolojik Gelişmeler ve Gastronomi Alanına Yansımaları: Gastronomi 4.0. Güncel Turizm Araştırmaları Dergisi, 4(2), 222-239. https://doi.org/10.32572/guntad.703872
Prasetyo, Y. A., & Arman, A. A. (2017). Group management system design for supporting society 5.0 in smart society platform. 2017 International Conference on Information Technology Systems and Innovation (ICITSI), 398-404. https://doi.org/10.1109/ICITSI.2017.8267977
Ruiz-de-la-Torre-Acha, A., Guevara-Ramirez, W., Río-Belver, R. M., & Borregan-Alvarado, J. (2023). Industry 5.0. The Road to Sustainability. Içinde Y. Borgianni, D. T. Matt, M. Molinaro, & G. Orzes (Ed.), Towards a Smart, Resilient and Sustainable Industry (C. 745, ss. 247-257). Springer Nature Switzerland. https://doi.org/10.1007/978-3-031-38274-1_21
Serpanos, D. (2018). The Cyber-Physical Systems Revolution. Computer, 51(3), 70-73. https://doi.org/10.1109/MC.2018.1731058
Vismaya, K., & Thiyagarajan, Dr. C. (2024). ROBOTICS AND AUTOMATION IN COMMERCIAL KITCHENS: BALANCING EFFICIENCY AND CHALLENGES. https://www.ijorarjournal.com/web/Download/2024-09-28-10-59-38-Paper%20Id%200111.pdf
Xu, X., Lu, Y., Vogel-Heuser, B., & Wang, L. (2021). Industry 4.0 and Industry 5.0—Inception, conception and perception. Journal of Manufacturing Systems, 61, 530-535. https://doi.org/10.1016/j.jmsy.2021.10.006
Zoran, A., & Coelho, M. (2011). Cornucopia: The Concept of Digital Gastronomy. Leonardo, 44(5), 425-431. https://doi.org/10.1162/LEON_a_00243
Zoran, A. R. (2025). Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction. International Journal of Gastronomy and Food Science, 39, 101135. https://doi.org/10.1016/j.ijgfs.2025.101135
https://azurmendi.restaurant/en/sustainable-restaurant/ ;Erişim Tarihi: 04.05.2025
https://www.bluehillfarm.com/ ;Erişim Tarihi: 04.05.2025
https://chefbarbaragregoire.wordpress.com/2023/07/15/vancouver-community-college-pioneering-ar-and-vr-in-culinary-arts-for-a-sustainable-future/ ;Erişim Tarihi: 04.05.2025
https://www.elevenmadisonpark.com/stories; Erişim Tarihi: 03.05.2025
https://medium.com/predict/the-ai-slice-dominos-and-microsoft-transforming-the-pizza-industry-8af8086a7d60; Erişim Tarihi: 04.05.2025
https://mitsloan.mit.edu/ideas-made-to-matter/spyce-restaurant-opens-robotic-kitchen-ready-to-serve; Erişim Tarihi: 04.05.2025
https://mobileworldcapital.com/en/nota-de-prensa/mobile-world-capital-barcelona-and-el-celler-de-can-roca-revolutionise-haute-cuisine-with-an-immersive-gastronomic-experience/ ;Erişim Tarihi: 04.05.2025
https://www.narisawa-yoshihiro-en.com/menu; Erişim Tarihi: 04.05.2025
https://www.open-meals.com/sushisingularity/index_e.htm;Erişim Tarihi: 01.05.2025
https://sketch.london/ Erişim Tarihi: 04.05.2025
https://www.unite.ai/tr/restoranlar-i%C3%A7in-en-iyi-yapay-zeka-ara%C3%A7lar%C4%B1/ ;Erişim Tarihi: 03.05.2025
https://veebrant.com/sublimotion-ibiza/ ;Erişim Tarihi: 03.05.2025
https://www.youtube.com/@MoleyRobotics ;Erişim Tarihi: 02.05.2025
