Gastronomy, Volume 2, Issue 4

The science of gastronomy is a context-sensitive and qualitative application of human knowledge. While qualitative content analysis is a widely recognized research method, it is time-consuming, and its results heavily depend on the analyst’s ex...

Food waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produce...

This article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional appr...

This paper examines a new artisanal food product made from bigleaf maple trees (Acer macrophyllum). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small pr...

The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses o...

Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several f...