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Gastronomy, Volume 2, Issue 4 (December 2024) – 6 articles

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18 pages, 2528 KiB  
Article
Unveiling the Essence of Gastronomy: A Data-Driven Exploration of Culinary Expertise in the Nordic Region
by Cheryl Marie Cordeiro and Nataliya Berbyuk Lindström
Gastronomy 2024, 2(4), 215-232; https://doi.org/10.3390/gastronomy2040015 - 6 Dec 2024
Viewed by 941
Abstract
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 expertise. This study addresses these challenges by employing automated [...] Read more.
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 expertise. This study addresses these challenges by employing automated content analysis (ACA), including tools like VOSViewer and AntConc, alongside qualitative methods from systemic functional linguistics (SFL). By analyzing 25 interviews with various professionals in gastronomy, the research aims to reduce subjectivity in interpreting data and uncover the essence of being a gastronomic chef. The findings highlight the complexity of a chef’s role, emphasizing creativity, collaboration, and innovation as key factors in delivering exceptional service and crafting the ultimate dining experience. Understanding a chef’s knowledge is crucial for enhancing service quality and comprehending consumer behavior, which is vital for service development. Full article
(This article belongs to the Special Issue Feature Papers in Gastronomic Sciences and Studies)
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24 pages, 3434 KiB  
Review
Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty
by Carla Matos, Manuela M. Moreira, Hélio Loureiro and Lígia Rebelo Gomes
Gastronomy 2024, 2(4), 191-214; https://doi.org/10.3390/gastronomy2040014 - 4 Dec 2024
Viewed by 1502
Abstract
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 produced each year for human consumption is [...] Read more.
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 produced each year for human consumption is wasted. The use of additives can help to prevent food waste if they can overcome the problem of the limited supply of natural ingredients, increase the shelf life of food, and simplify cooking procedures. Therefore, the demystification of food additives, as well as their importance and uses, will help to increase consumers’ consciousness and enable them to make informed choices. This work reviews the physical/chemical properties of carrageenans, which are widely used as thickening and stabilizing agents in a wide range of everyday foods. This critical revision was made through bibliographic searches between January and May 2024 in the PubMed and Web of Science databases. The following keywords, in English, were used: “carrageenan*” and “additive*”, combined with the Boolean operator “AND”. Depending on the field of knowledge, another keyword was added to the search, such as, for instance, “chemical composition*”, “physical properties*”, “reology*”, “legal framework*”, “extraction*”, or “molecular cuisine*”. Additionally, the search allowed us to highlight how carrageenans can contribute to a better result in the final preparation of food and how they can be used in modern cuisine using simple molecular gastronomy recipes. Full article
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22 pages, 4151 KiB  
Article
Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms
by Gino Gabriel Bonetti, Chelsea van Hooven and Maria Giovanna Onorati
Gastronomy 2024, 2(4), 169-190; https://doi.org/10.3390/gastronomy2040013 - 14 Nov 2024
Cited by 1 | Viewed by 1240
Abstract
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 approach, the study reflects diverse perspectives at play. Through a [...] Read more.
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 approach, the study reflects diverse perspectives at play. Through a comparative analysis of strategic promotion and growth strategies employed by both innovative startups and established industry giants in the plant-based alternatives sector in Germany, the study aims to capture the challenges faced by the ‘newer’ wave of plant-based alternatives. This examination is particularly relevant for navigating the complexities of entering a competitive market. Striving to penetrate evolving consumer lifestyles, the study draws insightful comparisons with their “older” counterparts. In addition, through in-depth interviews with selected companies, the study investigates the entry methods of startups venturing into the German market, aiming to identify parallels and contrasts in market strategies with established brands. This provides valuable insights into innovation within the alternative food market. Furthermore, the study explores the process of brand “platformization” by scrutinizing the websites of the selected companies and analyzing customers’ online reviews of their brand experience. This comprehensive analysis unveils distinctive patterns in communication strategies, brand positioning, and consumer engagement, offering insights into the ways plant-based innovation shapes new, caring lifestyles. The main findings include a strong correlation among dimensions related to food quality, use, and taste, indicating a holistic approach to food consumption facilitated by online platforms. Full article
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14 pages, 2900 KiB  
Article
Chefs Evaluate Syrup from the Wild Bigleaf Maple (Acer macrophyllum): A New Artisanal Food from Pacific Northwest Forests
by Lisa M. L. Price, Ann Colonna and Eric T. Jones
Gastronomy 2024, 2(4), 155-168; https://doi.org/10.3390/gastronomy2040012 - 1 Nov 2024
Viewed by 1467
Abstract
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 producers [...] Read more.
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 producers have a new artisanal product from this historically valuable tree. The sap is collected from family-owned woodland trees to produce maple syrup. To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. In this study undertaken in Oregon, the syrup from three small independent producers was subjected to sensory hedonic and attribute assessments by 62 chefs. The results of the sensory assessments and the details of the testing methods and analysis are presented. This paper examines the agreement among the chefs and the implications for the culinary acceptance of this new artisanal product. We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes. Full article
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14 pages, 1177 KiB  
Article
Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece
by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi and Konstantinos Gkatzionis
Gastronomy 2024, 2(4), 141-154; https://doi.org/10.3390/gastronomy2040011 - 18 Oct 2024
Cited by 1 | Viewed by 1371
Abstract
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 of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, [...] Read more.
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 of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, as well as drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes, were studied using three methods: (a) flash profile to gain insight into the sensory positioning of products and description of samples; (b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria; and (c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criteria for purchase were intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products. Full article
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12 pages, 1261 KiB  
Article
Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)
by Laura Alessandroni, Lorenzo Bellabarba, Samanta Corsetti and Gianni Sagratini
Gastronomy 2024, 2(4), 129-140; https://doi.org/10.3390/gastronomy2040010 - 26 Sep 2024
Viewed by 1336
Abstract
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 fields. In this study, [...] Read more.
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 fields. In this study, the main processing by-products of artichoke (Cynara cardunculus L. var. scolymus), being leaves, stems, and external bracts, were analyzed. This study aims to valorize the by-product in order to promote its cultivation and help producers to create a new supply chain of this cultivar, typical of the Marche region in Italy, which is subject to the potential risk of genetic erosion. Several bioactive substances were monitored and quantified, including inulin, an important D-fructose polymer widely used for its physical–chemical and functional properties and prebiotic activity. Inulin extraction was optimized through an experimental design in terms of time and temperature. Moreover, the total content of polyphenols, flavonoids, and tannins was investigated in each artichoke by-product, revealing the stems as the richest fraction in all the monitored bioactive compounds. Full article
(This article belongs to the Special Issue Feature Papers in Gastronomic Sciences and Studies)
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